Notes: *We think the brew store only gave 2#'s of Brown and Munich Malts rather than the 2.5 that we wanted
Mashed with 4.5 gal, no circulating. ~2 gal for sparge added at boiling to end of mash, started circulating for 20 min.
Removed grains and let them drain in a collander in the large brew pot. Added to boil. Pre-boil is 1.042 @ 6 gal which is just below 75% efficiency.
Added to boil at set schedule for hops. Cooled to 68, put in fermenter. OG was 1.047, confusing based on the pre-boil gravity. Boiled .75 lbs of maple syrup with a little water briefly, cooled and pitched in the fermenter. Raised the OG to 1.051.
Homebrew shop may have left out .5 of the brown and munich, we are not sure, but that would have changed the efficiency.
Left in primary for 8 days, transferred to keg with screen around diptube, added 1lb of maple syrup*.
FG was 1.016, that went up to 1.023 after adding the syrup to secondary
*Heated maple syrup to boiling for 5 min after adding a little water, cooled for a while and pitched into keg.
Left secondary for a week with slight carbonation, but let out pressure periodically as it was fermenting the maple syrup.
Transferred 3 gal to bottling bucket with picnic tap and added 75g of maple syrup accounting for slight loss of sticking to the pot (72g is target for 2.2 vol but I figured there was probably a little more carbonation than usual from secondary occurring in keg and 2.4 being the actual target).
Kept remaining ~1.5 gal in keg and force carbonated. |
