Pedal Haus Brewery’s Maple Milk Stout clone

PEDAL HAUS BREWERY’S MAPLE MILK STOUT CLONE

(5 gallons/19 L, all-grain)
OG = 1.053 FG = 1.019
IBU = 23 SRM = 36 ABV = 5.5%

Pedal Haus Brewery (Tempe, Arizona) adds an extra layer of intrigue to their milk stout with a big addition of maple syrup near the end of fermentation. This recipe’s original gravity (OG) is based on the estimated gravity reading at the time the yeast is pitched. The ABV is calculated based on the inclusion of the maple syrup to the fermentation.

INGREDIENTS
8.5 lbs. (3.9 kg) pale malt
0.4 lb. (0.18 kg) Weyermann Carafa® III malt
0.4 lb. (0.18 kg) Simpsons roasted barley
0.4 lb. (0.18 kg) Simpsons DRC™ malt
0.4 lb. (0.18 kg) flaked barley
5.6 AAU Magnum hops (60 min.) (0.4 oz./11 g at 14% alpha acids)
1.5 AAU Delta hops (15 min.) (0.3 oz./9 g at 5% alpha acids)
0.7 lb. (0.32 kg) lactose sugar (60 min.)
1 lb. (0.45 kg) Vermont robust grade maple syrup (fermenter) White Labs WLP002 (English Ale),
Wyeast 1968 (London ESB Ale), or Lallemand London ESB Ale yeast
2⁄3 cup corn sugar (if priming)

STEP BY STEP

Mash in to achieve temperature of 158 °F (70 °C). This temperature allows alpha amylase to be active but inhibits beta amylase so the resulting beer is slightly sweeter. Hold 30 minutes for conversion. Raise to 168 °F (76 °C) for mashout. Hold 10 minutes. Sparge with enough water to collect 6 gallons (23 L).

Add lactose powder and first hop addition at start of boil. Boil 60 minutes total, adding the Delta hops with 15 minutes remaining.

Chill to 64 °F (18 °C), aerate, and then pitch yeast. Ferment at 64 °F (18 °C) through primary, then let rise to 66°F (19 °C). Add the maple syrup when primary is slowed but still has minor activity. It will ferment the sugar but retain some aromatics. Condition for two weeks then rack to bottles or keg at 2.3 volumes.

 

PEDAL HAUS BREWERY’S MAPLE MILK STOUT CLONE

(5 gallons/19 L, extract with grains)
OG = 1.053 FG = 1.019
IBU = 23 SRM = 36 ABV = 5.5%

INGREDIENTS
4.75 lbs. (2.15 kg) extra light dried malt extract
0.4 lb. (0.18 kg) Weyermann Carafa® III malt
0.4 lb. (0.18 kg) Simpsons roasted barley
0.4 lb. (0.18 kg) Simpsons DRC™ malt
0.4 lb. (0.18 kg) flaked barley
5.6 AAU Magnum hops (60 min.) (0.4 oz./11 g at 14% alpha acids)
1.5 AAU Delta hops (15 min.) (0.3 oz./9 g at 5% alpha acids)
0.7 lb. (0.32 kg) lactose sugar (60 min.)
1 lb. (0.45 kg) Vermont robust grade maple syrup (fermenter) White Labs WLP002 (English Ale),
Wyeast 1968 (London ESB Ale), or Lallemand London ESB Ale yeast
2⁄3 cup corn sugar (if priming)

STEP BY STEP

Place crushed malt in a muslin bag. Steep the grains in 1 gallon (4 L) water at 150 °F (66 °C) for about 15 minutes. Drain well and remove grain bag. Top off the kettle to 6 gallons (23 L) and raise to a boil. As soon as reaching a boil, remove kettle from heat and stir in the dried malt extract and lactose. Boil 60 minutes total, adding the first hop addition at the start of boil. and the Delta hops with 15 minutes remaining.

Chill to 64 °F (18 °C), aerate, and then pitch yeast. Ferment at 64 °F (18 °C) through primary, then let rise to 66°F (19 °C). Add the maple syrup when primary is slowed but still has minor activity. It will ferment the sugar but retain some aromatics. Condition for two weeks then rack to bottles or keg at 2.3 volumes.