Maple Braggot

Classification: braggot, honey beer, maple beer, extract

Source: marka01@ibm.net, r.c.b., February 26, 1995

[...not exactly a braggot unless we consider maple sugar to be equivalent to honey, but there's not good category that this recipe fits into. --- Ed.]
While no expert, I recently racked a batch of brew similar to a braggot. So far it tastes pretty good, but is very strong (~10% alc.).o

Tasting notes (so far): Light cinnamon and maple. Moderate nutty-malt flavor. a bit light on the hops with regard to the alcohol flavor (which is strong), but the hops seem appropriately balanced for the malt content.

Ingredients:

1.5 lbs Crushed Crystal
0.25 lbs Chocolate
6 oz. dark molases
7 lbs amber malt extract (liquid)
2 lbs light DME
2.5 lbs honey
3.5 lbs maple syrup
2 well rounded tablespoons cinnamon
2 oz. Kent Golding for 60 min
5 oz. Kent Golding for 30 min
5 oz. Kent Golding for 15 min
5 tsp irish moss for 15 min
5 oz. Kent Golding for finishing (turn off heat, add hops and cool)
Scottish ale yeast

Procedure:

Steep crystal and chocolate malts for 20 min in 1.5 gallons water. Strain and sparge with addl. 1/2 gallon water. Add molasses, amber malt extract, light dry extract, honey, maple syrup, cinnamon, and boiling hops and boil 60 minutes.

Cool to 80 degrees. Pitch pre-started scottish ale yeast (Wyeast). Aerate vigorously for 10 minutes (I pour back and forth between two large pots and let the wart fall 3 feet. Pure O2 would be better).

Expect LOTS of kreusen. I couldn't keep the lid on my 6.7 gallon pail--even with a blow-off tube. Rack after 5-7 days to glass and store for ??? weeks (I have a post myself requesting info on this).

Specifics:

OG: 1.091
FG: 1.014