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BeerCoAU - French Toast Double Brown Ale https://beerco.com.au/collections/all-grain/products/french-toast-double-brown-ale-beerco-recipe-kit Who doesn’t love French Toast? The sweet taste of Maple, Cinnamon and Vanilla on a nice firm crust of bread! Well, we thought why not create a BeerCo Recipe Kit that captures that flavour in a glass. French Toast | Double Brown Ale with Maple, Cinnamon and Vanilla is a big bold dark warming Ale that will have you coming back for more weekend after weekend just like your love of French Toast! Cheers! #brewhappy #drinkhappier #enjoyresponsibly This is a starting point with grainbill and hops for the All-Grain Kit. Adjust equipment profile, mash profile and efficiency as per your own setup. Brewing salts and kettle finings such as Whirlfloc are optional , the recipe would benefit from a simple addition of 5g Calcium Chloride mixed with the grains at the start of the mash. METHOD: 1. Mill the grains and dough-in targeting a mash of around 3 Litres of water to 1 Kg of grain (a liquor-to-grist ratio of about 3:1 by weight or around 22 Litres) and a temperature of 67 °C (152 °F). 2. Hold the mash at 67 °C (152 °F) until enzymatic conversion is complete. 3. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 76 °C (168 °F). Mash out for 10 minutes. 4. Fly Sparge slowly with 10 Litres of 77 °C (170 °F) water, collecting wort until the pre-boil kettle volume is around 25.0 L. 5. Add 45 gm Willamette US Hop Pellets at start of vigorous 60 minute boil. 6. The total boil time will be 60 minutes. 7. Add 25 gm Willamette US Hop Pellets with 30 mins remaining for the boil. 8. Optional: add Deltafloc tablet or Irish Moss tablet and Yeast Nutrient with 15 mins of boil remaining. 9. Scrap out the contents of two whole Vanilla Beans and add to the boil with 5 minutes remaining. 10. Add 1 x Cinnamon Scroll into the Boil 5 mins from end of boil. 11. Add another 25 gm Willamette US Hop Pellets with 5 mins remaining for the boil. 12. Add 750mL of BeerCo Finishing Maple Syrup at end of Boil 13. Cool wort and transfer to the primary fermenter oxygenating wort and pitching GY001 Nor Cal Ale #1 GigaYeast or Lallemand Brewing Nottingham Ale yeast at 18° C. 14. Allow primary ferment to free ride up to 21-22° C and hold at that temperature. 15. After Primary Fermentation is complete add remaining 250mL of BeerCo Pure Canadian Maple Syrup to the fermenter. 16. Secondary Fermentation - Ferment at 21-22° C until FG is reached or your hydrometer readings are constant over 2-3 days. 17. Bottle or Keg and carbonate your beer to 2.3 levels of CO2. 18. Mature for 2-4 weeks and will continue to mature and mallow over 2-4 months - pour slowly into a goblet glass, light a fire, kick back and relax and enjoy responsibly, Prost!