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Rice Maple Ale

This is one of the best beers I have ever made. The dark color of the beer is revealed to be a bold, rich blood red if you hold it up to the light.

Brewer: J-Rod Email: zappbrannigan420@aol.com
URL: http://www.myspace.com/dude_that_helmet_rocks
Beer: Rice Maple Ale Style: Sweet Stout
Type: All grain Size: 5 gallons
Color:
189 HCU
Bitterness: 75 IBU
OG: 1.161 FG: 1.012
Alcohol: 19.3% v/v (15.1% w/w)
Water: Tap water. Ordinary tap water here.
Grain: 8 lb. American 2-row
4 lb. British amber
4 lb. American crystal 60L
8 oz. American chocolate
4 oz. American black patent
8 oz. Roasted barley
2 lb. Flaked rice
Mash: 75% efficiency
Actually, I use a large cheesecloth and pour all the grains into it. I then place it in the pot like a giant tea bag and boil it with the hops and maple syrup. Simply remove the tea bag at the end of the boil, squeeze it a little to release juices into water (be sure to wear sterilized thick rubber gloves) and throw it out... or use it as fertilizer... either use is good.
Boil: 60 minutes SG 1.161 5 gallons
10 lb. Maple syrup
1 tsp Irish Moss 15 minutes before end of boil.
Hops: 2 oz. Chinook (12% AA, 60 min.)
4 oz. Pride of Ringwood (8% AA, 60 min.)
.5 oz. Chinook (12% AA, 15 min.)
Yeast: Irish Ale Yeast
Log: Pitched yeast at 80° F.

Racked after 1 week. Racked to a third fermenter after 10 more days. Let sit to settle 2-3 days in third fermenter, before carbonating.
Carbonation: 2.0 volumes Keg: 23.8 psi @ 76°F
Corn Sugar: 0.33 oz. for .5 gallons @ 76°F
Tasting: Beer is bitter at first, with a dry maple aftertaste.

The last time I made it I found thick trub on the bottom of every bottle. Don't panic. Merely allow trub to settle, 5 min or so in fridge before serving, decant in glass, leaving trub in bottle. There you go, clear, delicious beer.

Recipe posted 12/21/07.