New Brunswick Craft Brewers Association
Beer Recipes and Food => All Grain => 6 - Light Hybrid Beer => Topic started by: Gil Breau on May 04, 2012, 01:16:49 PM
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Finally back on my feet...I think :)
Maple Syrup is so finicky. 1st was good but subdued, the 2nd was overpowering and the yeast ate the sugars....I'm hoping the third hits the sweet spot, no pun intended.
Filtering the beer at keg/lagering step should help reduce the chance the syrup loses sweetness....I hope...
(http://4.bp.blogspot.com/-fLQvnnjzXAg/TfoIS6Of_oI/AAAAAAAAAVM/ov-F0O8mI9Q/s500/SugarShackBeerLabel.jpg)
Sugar Shack
Cream Ale
Recipe Specs
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Batch Size (L): 18.9
Total Grain (kg): 4.750
Total Hops (oz): 0.75
Original Gravity (OG): 1.055 (°P): 13.6
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol by Volume (ABV): 5.40 %
Colour (SRM): 3.6 (EBC): 7.1
Bitterness (IBU): 19.1 (Average)
Brewhouse Efficiency (%): 72
Boil Time (Minutes): 60
Grain Bill
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3.500 kg American 2-Row (73.68%)
0.500 kg Carafoam (10.53%)
0.500 kg Rice, Raw (10.53%)
0.250 kg Wheat Malt (5.26%)
Hop Bill
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0.25 oz Hallertau Mittlefrueh Pellet (6.3% Alpha) @ 60 Minutes (Boil) (0 oz/L)
0.25 oz Magnum Pellet (10% Alpha) @ 60 Minutes (Boil) (0 oz/L)
0.25 oz Hallertau Mittlefrueh Pellet (6.3% Alpha) @ 15 Minutes (Boil) (0 oz/L)
Misc Bill
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0.50 oz Whirlfloc Tablet @ 15 Minutes (Boil)
1.00 oz Maple Syrup @ 1 Minutes (Boil)
4.00 oz Maple Syrup @ 0 Minutes (Bottling)
Single step Infusion at 151°F for 60 Minutes.
Fermented at 68°F with WLP080 - Cream Ale Blend
Recipe Generated with BrewMate (http://www.brewmate.net)