Wassail Maple Brown
Specifics
Reference
Style:
Brew Date: June 23, 2013
Tap Date: December 25, 2013
Yield: 10 gallons
Reference
Color (SRM/EBC):
23.1/45.5
Bitterness (Calc): 39.8 IBU (Rager)
BU/GU: 0.45
Calories: 289 (12 ounces)
Conditioning: Keg
ABV: 9.3%
ABW: 7.3%
Batch No: 12-2013
OG: 1.088
OG (Plato): 21.12° P
Target OG: 1.096
FG: 1.018
FG (Plato): 4.58° P
Target FG: 1.022
Real Extract: 7.57° P
App. Atten.: 78.3%
Real Atten.: 64.2%
General Information
Method: All Grain

Brewed for the RHBC's 2013 Iron Buddy Brew, where the resulting brews must contain three or more of the following:

  • Cumin
  • Rice Krispy Treats
  • Oranges
  • Pomegranate Juice
  • Sweet Cherries
  • Maple Syrup
  • Zingers
  • Doughnuts
  • Nutmeg
  • Raspberries
Paired with Chris Huser, we decided to use maple syrup, nutmeg, orange, and maple flavored doughnuts.

 

Comments

Recipe assumes 75% efficiency and 78% apparent attenuation.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
24.00 pounds 65.1% of grist
6.00 pounds 16.3% of grist
2.50 pounds 6.8% of grist
2.00 pounds 5.4% of grist
1.00 pounds 2.7% of grist
0.50 pounds 1.4% of grist
0.62 pounds 1.7% of grist
0.12 pounds 0.3% of grist
0.12 pounds 0.3% of grist
36.86 pounds 100% of grist
Adjuncts
0.50 pounds Doughnuts  
1.00 pounds Maple Syrup  
Non-Fermentables
2 sticks Cinnamon Stick @ 0 minutes  
1 oz Ginger Root @ 0 minutes  
10g Nutmeg @ 0 minutes  
2 oz Sweet Orange Peel @ 0 minutes  
Reference
Hops
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: English Ale
Manufacturer: White Labs
Product ID: WLP002
Type: Ale
Flocculation: Very High
Attenuation: 66%
Temperature Range: 65–68°F
Amount: 10000 ml
Equipment Profile

12.5 Gallon/48 Liter Kettle and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 10.00 gallons Boil Volume: 12.13 gallons
Evaporation Rate: 10.00% per hour Mash Tun Dead Space: 0.25 gallons
Efficiency: 72% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 0.50 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Mash Profile

Single Infusion Mash, Full Bodied Beer, No Mash Out

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 24 Efficiency: 70.1%
Notes:

Mash profile for most well-modified malts.

Steps

# Name Type Time Temp. Description
1 Mash In Infusion 45 min. 158°F

Add 100% of mash water at 171° F / 77° C

Water Profile

London, England

Calicum: 52 ppm
Bicarbonate: 156 ppm
Sulfate: 77 ppm
Chloride: 60 ppm
Sodium: 99 ppm
Magnesium: 16 ppm
PH: 8.0%
Notes:

Carbonate plus high levels of sodium and chloride encourage balanced, smooth dark beers such as porter and mild.

Procedure

OG is without maple syrup, which will be added at secondary.

Special Procedures

Add doughnuts the last 10 minutes of the boil. Made a goopy mess. Only in mash for any time in the future.

Add the maple syrup at secondary.

Make a tincture of the orange, cinnamon, ginger, and nutmeg in vodka. Dose at kegging to taste.

Fermentation
Primary: 14 days @ 68° F
Age: 200 days @ 55° F
print logprint default Output to Beer XML
Awards & Competitions
Entry Name: Wassail Maple Brown
Competition: Rocky Mountain Homebrew Club Challenge
Date: Nov 9, 2013
Style: Christmas/Winter Specialty Spiced Beer
Place: 2nd (Silver)
More BrewBlogs
Mein Sprockets Oct 29, 2017
Timothy’s Tripe... Oct 1, 2017
Tiny Tim Oct 1, 2017
Le Reveillon Aug 27, 2017
Le Reveillon des Gnom... Aug 27, 2017
Dark Matter Jul 30, 2017
Fra-gee-lay Jul 30, 2017
Salacious Specks Jul 30, 2017
<< <  More  [1] 2 3 4 5 > >>