Mikhail's Maple Nut Brown Ale

Source: Michael Middleton
Recipe added: 06/08/97
Email: skpmjm@connectnet.com

After 10 days in the bottle this beer was a little harsh. It actually tasted a little too malty. But after about 7-12 more days, it really mellowed out. The biscuit malt adds a nice nutty complement to the hint of maple syrup. My only improvement in the future might be to try a darker maple syrup. Otherwise, I highly recommend this recipe.

Specifics

Recipe type: Extract
Batch Size: 5 gal
Starting Gravity: 1.048
Finishing Gravity: 1.014
Time in Boil: 60 min
Primary Fermentation: 6 days in 6 1/2 gal carboy @ 68 degrees
Secondary Fermentation: 3 days in 5 gal carboy @ 68 degrees

Ingredients:

7lb Alexander's Pale Malt Extract
1/2lb 40L Crystal Malt
1/2lb 90L British Crystal Malt
1/2lb Biscuit Malt
1/4lb Chocolate Malt
1 1/2lb Light Maple Syrup (Grade A)
1 oz Williamette Hops
1 oz Kent Golding Hops
1/2 oz Fuggles Hops
2/3c Corn Sugar (for priming)
White Labs English Ale Pitchable Yeast

Procedure:

Pour 1 1/2 gallons of cold water in a 10-12 quart boil pot. Add Grains and bring to a boil. Remove grains. Slowly stir in Pale Malt Extract. Add Williamette & Fuggles Hops. Boil for 60 minutes total. During last 15 minutes of boil, add 1oz Kent Golding Hops and 1 1/2lb Maple Syrup. Transfer to 6 1/2gallon glass carboy filled with enough water to make 5 gallons. Pitch yeast at 75 degrees.

Back to previous Table of Contents