I’m a sucker for adjuncts, what can I say?
Here’s a quick run-down of the recipe.
- 3 lbs Amber DME
- 2 lbs pale malt
- .5 lbs black patent malt
- .25 lbs chocolate malt
- .75 lbs Crystal 120L malt
- 32 fl oz pure maple syrup
- 1 lb wildflower honey
- 1 oz Cascade hop pellets (5.6%a)
- 1.75 oz Galena hop pellets (10.6%a)
- 1 vial White Labs WLP007 English Ale yeast
Brew Day’s Eve: I first stole 1/2 cup of Amber DME to make a 1 qt yeast starter. I gave the starter 24 hours so I’d pitch while the yeast was still highly active.
Brew day: Started with a 30 minute steep of all the grain in 2 gallons of water. Steeping held steady at about 155 degrees. Sparged with another 2 gallons of 165 degree water. Then started my boil with 4 gallons – a thick boil. Dropped 1 oz of Galena for the 60, the remaining .75 oz at the 30, and the Cascade at the 2. Transferred to fermenter, brought up to 5 gallons with clean cold water, chilled to 73 degrees, aerated and pitched the starter.
- corrected OG: 1.073
- 48 IBUs
- color: 37 degrees L