Recipe: Smoked Maple Brown Ale
Brewer: Corey Shoemaker
Asst Brewer:
Style: American Brown Ale
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
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Boil Size: 6.70 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.50 gal
Estimated OG: 1.072 SG
Estimated Color: 30.5 SRM
Estimated IBU: 22.5 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
7 lbs 12.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 56.9 %
1 lbs 4.0 oz Brown Malt (65.0 SRM) Grain 2 9.2 %
10.0 oz Caramel Malt - 90L 6-Row (Briess) (90.0 Grain 3 4.6 %
6.0 oz Chocolate Malt (350.0 SRM) Grain 4 2.8 %
2.0 oz Smoked Malt (9.0 SRM) Grain 5 0.9 %
3 lbs 8.0 oz Maple Syrup (35.0 SRM) Sugar 6 25.7 %
0.80 oz Styrian Goldings [5.00 %] - Boil 75.0 mi Hop 7 15.3 IBUs
1.00 oz Hallertauer [4.00 %] - Boil 15.0 min Hop 8 7.2 IBUs
1.0 pkg European Ale Yeast (Wyeast Labs #1338) [ Yeast 9 -
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 13 lbs 10.0 oz
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Name Description Step Temperat Step Time
Mash In Add 14.66 qt of water at 163.7 F 150.0 F 75 min
Sparge: Fly sparge with 4.75 gal water at 168.0 F
Notes:
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1/4 cup brown sugar for priming
1/2 cup maple syrup for priming
1/8 cup corn sugar for priming
Heat 2.5 gal. water to 164° F. Crack and mix in pale, brown, crystal, chocolate, and smoked malts. Hold at 152° F for 90 min. Sparge with 2.5 gal. water at 168° F.
Add to kettle the dry malt and the maple syrup. Total boil is 75 min. Bring to a boil, add the Styrian Goldings hops, boil 60 min. Add Hallertauer hops, boil 15 minutes. Remove from heat, pour into fermenter and top up to 5.25 gal. with chilled pre-boiled water. Cool to 68° F, pitch yeast.
Ferment at 65°F for three weeks, then rack to your secondary. Age cool (50° F) for four weeks. Prime with the brown sugar, maple syrup, and corn sugar. Bottle and age three to five weeks.
OG = 1.065 FG = 1015 Bitterness = 22 IBUs
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