Maple sap Brown Ale - Beer Recipe - Brewer's Friend

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Maple sap Brown Ale

223 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.9 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 223 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Sunday March 15th 2020
1.068
1.012
7.4%
30.1
17.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 oz Flaked Oats8 oz Flaked Oats 33 2.2 4%
5.50 lb United Kingdom - Lager5.5 lb Lager 38 1.4 44%
4 oz United Kingdom - Pale Chocolate4 oz United Kingdom - Pale Chocolate 33 207 2%
6 oz Gambrinus - Canadian - Honey Malt6 oz Canadian - Honey Malt 37 25 3%
12 oz Briess - American - Caramel Malt - 60L12 oz American - Caramel Malt - 60L 35.4 60 6%
4 lb German - Dark Munich4 lb German - Dark Munich 36 10 32%
18 oz Maple Syrup18 oz Maple Syrup 30 35 9%
200 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Phoenix1 oz Phoenix Hops Pellet 10.17 Boil 45 min 30.1 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
20 g Wyeast - Beer Nutrient Water Agt Boil 15 min.
1 g Whirlfloc Water Agt Boil 15 min.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash --
18 oz maple syrup Flavor Secondary 4 days
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
2 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Blackmuse's Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
add 1 g of Calcium Chloride if you want a malty profile.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.25 gal maple sap water Infusion 162 °F 160 °F 60 min
5 gal maple sap water Sparge 170 °F 170 °F 30 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.98 19.9  
Mash volume with grains 5.89 23.5  
Grain absorption losses -1.42 -5.7  
Remaining sparge water volume (equipment estimates 4.38 g | 17.5 qt) 3.59 14.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.1 0.4  
Pre boil volume (equipment estimates 7.79 g | 31.2 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.9 23.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.9 g | 23.6 qt) 5.5 22  
Total: 8.57 34.3
Equipment Profile Used: System Default
 
Notes

IMPORTANT NOTE!
Water and sparge water will be maple tree sap. OG is expected to be higher - possibly 1.062.

Maple Syrup (ours was home made from our own trees) should be added to the secondary and given at least another 4-5 days to finish fermenting. This does dry the beer out some.

  • The beer came out great! Certainly a big beer though - probably over 7% with the added maple syrup
  • we were at 6.3% having just used the maple sap as water!
  • I am sure it will eventually drop clear at some point but I doubt it will stay in the keg long enough -
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-04-15 21:26 UTC
  • Snapshot Created: 2020-03-15 13:53 UTC
  • Link To Parent Recipe