(5 gallons/19 L, extract with grains)
OG = 1.041 FG = 1.010
IBU = 13 SRM = 16 ABV = 5.1%
The original gravity is calculated based on the estimated OG on brew day. The ABV is calculated based on the beer after the maple syrup addition. This volume of maple syrup will add ~8 gravity points to 5 gallons (19 L).
3.5 lbs. (1.6 kg) extra light dried malt extract
1 lb. (0.45 kg) crystal malt (80 °L)
0.5 lb. (0.23 kg) Maltodextrine
1 oz. (28 g) chocolate malt (500 °L)
6.6 gallons (25.1 L) maple sap (gravity of 1.005)
18.3 oz. (540 mL) maple syrup (darkest grade)
3.4 AAU Willamette hops (60 min.) (0.7 oz./20 g at 4.8% alpha acids)
1⁄2 tsp. yeast nutrient
1 Whirlfloc® tablet
1.5 oz. (40 g) American oak chips
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast
2⁄3 cup maple syrup (if priming)
Step by step
Heat the maple sap to about 160 °F (71 °C). Add the crushed grains in a muslin bag. Steep the grain for 20–30 minutes in the sap, then remove and allow the grains to drip back into the pot. Add the dried malt extract and bring to a boil. The pre-boil wort volume should be around 6.6 gallons (25.1 L) and a gravity of 1.034.
The total boil time is 60 minutes. Add hops according to the ingredients schedule. Add Whirlfloc® and yeast nutrient with 10 minutes left in the boil.
While the boil is taking place, use your oak chips to make a “tea.” Do this by placing the chips in a small sauce pan and filling it with just enough water to cover the chips. Boil 10 minutes, remove from heat, cover the pot, and reserve.
At the end of the boil there should be about 5.5 gallons (21 L) of wort in your kettle. Chill the wort to 63 °F (17 °C), pitch the yeast and ferment at the same temperature until completion.
The remainder of this recipe is the same as the all-grain version (to the left).