Bobcat Maple Brown Ale

Adapted from a Dogfish Head Indian Brown Ale clone recipe found on the American Homebrewers Association website: https://homebrewersassociation.org/homebrew-recipe/dogfish-head-indian-brown-ale-clone/

This is an attempt to re-create, and hopefully improve on, my first ever home brew made in late 2010. I think it was also adapted from a clone recipe, but I haven't been able to find it. I do know that I used Coopers Light LME, Munton Amber DME, Dark Crystal, Biscuit, British Chocolate, Warrior and Liberty hops, and WL013 yeast. I also remember the recipe called for Dark Belgian Candi Sugar and maltodextrine, but I cannot remember if/how I used it. I did add 8oz of Grade B Maple Syrup that my neighbors made (Grade B was still used back then).

For this brew, I plan on trying two things for the first time: Backsweetening and kegging. My guide to backsweetening will be these articles: https://homebrewersassociation.org/beyond-beer/how-to-backsweeten-mead-and-cider/; https://beersmith.com/blog/2017/03/07/how-to-backsweeten-beer-cider-and-mead/

This wasn't the original plan, but I'm experimenting with using two different yeast strains for the same brew -- 1 liquid packet and 1 dry packet. Some calculations suggest 2 yeast packets makes sense for a 1.072 OG wort, or at very least a yeast starter is recommended, which I did not do.

Brewing, Finishing, and Packaging Notes:

Brewed: Sunday, November 2nd, 2025
Tested (first sample): Friday, November 14th, 2025

 - FG: 1.018 (~74% attenuation; ~7.09% ABV)<br />

Tested (second sample): Sunday, November 16th, 2025

 - FG: 1.018 (stable)<br />

Bottled (without Maple Syrup addition): Sunday, November 16th, 2025

 - 10 12-ounce bottles with fizzy drops (I bottled right after I added the potassium metabisulfite, which slows down bottle conditioning, but should not prevent it)<br />

Stabilized (with Potassium Metabisulfite and Potassium Sorbate): Sunday, November 16th and Monday, November 17th, 2025

 - Potassium Metabisulfite (1/4 tsp per 5 gallons) -&gt; Wait 12 hours -&gt; Potassium Sorbate (1/2 tsp per gallon)<br />

Kegged: Tuesday, November 18th, 2025

 - Added 5oz of Very Dark (formerly Grade B) Real Vermont Maple Syrup (about 1.25 oz per gallon for this batch)<br />
 - Carbonated at around 20 PSI for ~5 days<br />
 - Served at around 12 PSI<br />

OG: 1.072
FG: 1.018
ABV: 7.1%
IBU: 28
SRM: 18

This brew was very successful. Next time, I would like to try dry-hooping with Chinook and reducing the maple syrup addition slightly (to about 1 ounce per gallon). I might look for ways to adjust the grain bill to make it fuller bodied, but there's not much else I'd want to change.