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Home Story Index Recipes Brown Ale Maple Brown Ale
Maple Brown Ale
Author John Huegel
Issue June 1996

Maple Brown Ale

5 gallons; OG = 1.075; FG = 1.018

Ingredients:

  • 3 lbs. hopped amber malt extract
  • 3 lbs. hopped dark malt extract
  • 1 lb. crystal malt, 40° Lovibond
  • 1 quart (3 lbs.) maple syrup
  • 2 oz. Cascade hops
  • Doric dry ale yeast
  • 3/4 cup sugar

Step by Step:

Rehydrate dry yeast in 1 1/2 cups sterilized water at 80° to 100° F up to an hour before pitching.

Add grains (in bag) to 1 gallon cold water. Steep until 160° F, hold 15 minutes, remove grains. Add extract and maple syrup. Boil 55 minutes. Add Cascades and boil for five minutes. Add 3.5 gallons cold water in carboy. Pitch rehydrated yeast into 7-gallon carboy. Bottle with sugar dissolved in 2 cups of water.


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