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Acer rubrum ale

Maple and brown sugar added with 20 min left in boil time.

Brewer: GB Email: briggsgp@hotmail.com
Beer: Acer rubrum ale Style: Red Ale
Type: All grain Size: 7 gallons
Color:
22 HCU (~13 SRM)
Bitterness: 15 IBU
OG: 1.058 FG: 1.013
Alcohol: 5.8% v/v (4.6% w/w)
Water: 3 t. Gypsum divided into mash and sparge water
Grain: 6.38 lb. American 2-row
0.91 lb. American Vienna
7.3 oz. German Munich
1.82 lb. American crystal 20L
0.91 lb. British crystal 70-80L
0.91 oz. American chocolate
Mash: 89% efficiency
30 min @ 130
30 min @ 150
45 min @ 158
Boil: 60 minutes SG 1.054 7 1/2 gallons
0.89 lb. Brown sugar
0.89 lb. Maple syrup
2 t. Irish moss
Hops: 0.24 oz. Brewers Gold (8.5% AA, 60 min.)
0.24 oz. Hallertauer Mittelfruh (5% AA, 60 min.)
0.48 oz. Brewers Gold (8.5% AA, 30 min.)
1/4 oz. Brewers Gold (aroma)
3/4 oz. Hallertauer Mittelfruh (aroma)
Yeast: WYeast 1056 - American Ale ( stored from prior batch of a Pale ale
pitched about 2.5 cups)
Log: Primary 65
Rack to secondary after 7 days drop to 50 and condition at least 14 days
Carbonation: Bottled with 1 1/4 C. Maple Syrup
( if kegging add this to boil)
Tasting: Add more Maple syrup or sugar to boil for a little more maple flavor.

Might be a better recipe to try as a lager, but I had to use the yeast.

Recipe posted 01/20/01.