Drunken Mounty - Maple Whiskey Brown Ale

Extract Recipe

Submitted By: drevilz4l (Shared)
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Brewer: Justin Wawrzonek
Batch Size: 5.00 galStyle: American Brown Ale (10C)
Boil Size: 3.15 galStyle Guide: BJCP 2008
Color: 30.2 SRMEquipment: Brew Pot (4 Gallon)
Bitterness: 28.5 IBUsBoil Time: 60 min
Est OG: 1.051 (12.7° P)
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Two Stage
ABV: 5.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 1
9.60 oz Chocolate Malt (450.0 SRM) Grain 2
2 lbs Light Dry Extract (8.0 SRM) Dry Extract 3
3 lbs 4.80 oz Pale Liquid Extract (8.0 SRM) Extract 4
1.00 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 5
1.00 oz Goldings, East Kent [5.0%] - Boil 30 min Hops 6
0.50 oz Goldings, B.C. [5.0%] - Steep 15 min Hops 7
1 pkgs English Ale (White Labs #WLP002) Yeast 8
1 lbs 6.40 oz Maple Syrup (35.0 SRM) Sugar 9

Taste Notes

11/24/2012 (7 days after adding to primary) - Racked into Secondary - Gravity 1.015. Added 4 oz of wood chips soaked in 4 shots of Makers Mark 46 Bourbon -Dry with a distinct woody taste. Good Hop balance. Slight sweetness. 12/9/2012 (15 Days after racking to secondary) - Bottled - Gravity 1.014 - Dry with a woody slightly malty taste. Hops are still pleasently bitter. Whiskey comes though decently.

Notes

Soak 4oz of Wood Chips in Whiskey (Bourbon) while beer is in primary. Add to secondary.