Cam­po­bello Maple Brown Ale

Craft Beer & Brewing Magazine - - Recipes In This Issue - Josh Weik­ert

ALL-GRAIN

Batch size: 5 gal­lons (19 liters) Brew­house ef­fi­ciency: 72% OG: 1.053 FG: 1.013 IBUS: 20 ABV: 5.4%

MALT/GRAIN BILL

8 lb (3.6 kg) Maris Ot­ter 1 lb (454 g) Bri­tish Crys­tal 65L 8 oz (227 g) Pale Choco­late malt (220L) 8 oz (227 g) Vic­tory malt

HOPS & AD­DI­TIONS SCHED­ULE

1 oz (28 g) Fug­gles [4% AA] at 60 min­utes 1 oz (28 g) Fug­gles [4% AA] at 10 min­utes 0.5 oz (14 g) cracked fenu­greek seeds

YEAST Wyeast 1318 (Lon­don Ale III) DI­REC­TIONS

Mill the grains and mix with 3.1 gal­lons (11.8 l) of 163°F (73°C) strike water to reach a mash tem­per­a­ture of 152°F (67°C). Hold this tem­per­a­ture for 60 min­utes. Vor­lauf un­til your run­nings are clear, then run off into the ket­tle. Sparge the grains with 4.1 gal­lons (15.6 l) and top up as nec­es­sary to ob­tain 6 gal­lons (23 l) of wort. Boil for 60 min­utes, fol­low­ing the hops sched­ule.

Af­ter the boil, chill the wort to slightly be­low fer­men­ta­tion tem­per­a­ture, about 60°F (16°C). Aer­ate the wort with pure oxy­gen or fil­tered air and pitch the yeast.

Fer­ment at 63°F (17°C) for 72 hours, then in­crease tem­per­a­ture by about 1°F (0.5°C) de­gree per day un­til you reach 71°F (22°C). On the com­ple­tion of pri­mary fer­men­ta­tion, add the fenu­greek seeds. If tinc­tured, add to taste. If dry-added, add all the seeds and age to taste. Crash the beer to 35°F (2°C), then bot­tle or keg the beer and car­bon­ate to ap­prox­i­mately 2.25 vol­umes.

TIPS FOR SUC­CESS

Pay par­tic­u­lar at­ten­tion to the spice ad­di­tion. Cracked seeds are your best bet, as whole seeds can take for­ever to im­part fla­vor and ground seeds can add un­pleas­ant bit­ter­ness and other un­wanted/un­pre­dictable fla­vors! Some boil the seeds, but I find a vodka tinc­ture works just fine (see “Spice Is the Spice of Life,” page 76), and I’ve also seen brew­ers who have suc­cess with just toss­ing the cracked seeds di­rectly into the fer­men­tor. The tinc­ture is faster and gives more con­trol, but both al­low you to dial in the fla­vor level you want! The base beer is es­sen­tially a dark-ish good, but slightly more-malty, ver­sion of North­ern English Brown ale.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.