#4 Uncle Nutty's Log Cabin Ale

Brew date 8/02/08
Bottled 9/7/08

Mini-Mash

AHBS Mini Mash Kit

In Theory - A delicate amount of Maple syrup is added to each barrel of our award winning Maple Nut Brown Ale to impart roasted sweetness. This addition balances the nut flavor produced by Munich caramel and chocolate malts used in the brewhouse, producing a drinkable dark amber ale with a relatively low alcohol content.

Extra Pale LME 5.5lb
Malto Dextrin 0.25lb - Malto dextrin is approximately 12% fermentable. It is used to increase body and creaminess, and also to add mouthfeel.

OG 1.055
FG 1.015
Approx IBU 42
Approx BU:GU 76

2-Row 2.5lbs
Munich Malt 0.75lb - Munich malt undergoes higher kilning temperatures than pale malt. The resulting malt will give a full malty flavor and aroma, and an orange-amber color. Small amounts added to the mash-in grist will improve the malty flavor
Crystal 90L 6oz - Crystal 90L will create a red to deep red color and has a pronounced caramel flavor, slightly hinting of burnt sugar and raisins.
Caramunich 6oz - Caramunich is a medium-amber Belgian/German crystal malt that will impart a rich, caramel-sweet aroma and full flavor. It will also impart intense color to the beer.
Chocolate Malt 4oz - rich roasted coffee/cocoa flavor when used in higher percentages, and that flavor is complimentary to porters, stouts, browns, and other darker beers.

Perle 1.5oz 60 min - CLEAN SPICY NEUTRAL
Mt Hood 0.125 15 min
Mt Hood 0.125 5 min

I'm suppose to add 1/2 cup Maple Syrup at botteling - OOPS!! I did not do this!! I honestly can not remember when I added this - I think at the end of the boil! hmmmm!

Wyeast London ESB 1968 - This extremely flocculent yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains making for a slightly sweeter finish. Ales produced with this strain tend to be fairly fruity. Fruitiness will increase with higher fermentation temperatures (70-74F, 21-23C). Diacetyl production is noticeable and a thorough rest is necessary. Yeast traps trub easily and autolysis during storage is accelaerated. A very good cask conditioned ale strain due to rapid and complete flocculation. Brilliantly bright beers are easily achieved without any filtration.

Racked into primary 8/24/08
Bottled 9/7/08
Tested 9/20/08 - fully carbonated - taste's pretty good. Very clear, Beautiful head.
This does have too much Maple syrup and because of this there seems to be a small metallic twang undertones. Only thing I can think off.

11/11/08 - twang is completely gone. Not sure what it was - perhaps hops?

I'm still interested in using Maple with a nut brown but will look more for recipes.