Monday, March 23, 2015

Matt, and Maple-Bourbon Adam







Recipe Specifics
Batch Size (Gal): 11.50
Total Grain (Lbs): 46.75
Anticipated OG: 1.095 (Pre-Sugar)
Anticipated SRM: 31.8
Anticipated IBU: 64.9
Brewhouse Efficiency: 65 %
Wort Boil Time: 180 Minutes

62.0% - 29.00 lbs. Rahr Pale Malt
19.3% - 9.00 lbs. Weyermann Munich Malt
7.0% - 3.25 lbs. Simpsons Medium Crystal
4.3% - 2.00 lbs. Briess Cherry Wood Smoked
4.3% - 2.00 lbs. Weyermann Beech Smoked
2.1% - 1.00 lbs. Simpsons Chocolate Malt
1.1% - 0.50 lbs. Simpsons Black Patent Malt


1.00 Whirlfloc @ 15 min.
1.00 tsp Yeast Nutrient @ 15 min.

White Labs WLP028 Edinburgh Ale

Water Profile
Profile: Washington, DC

Mash Schedule
Sacch - 60 min @ 153F

Brewed 3/8/15



Added 45 seconds pure oxygen about five hours after pitching.


3/11/15 Moved to 67F ambient.









12/6/16 Tasting notes on the Cavados/Candi half.


3/12/18 Tasting notes on the portion with maple bark.


Anonymous said...

Why cold water?

Ted Andersen said...

Is there a spot on your blog that describes your "new system" I'm intrigued about the Spiedel fermenters (for dry-hopping with the wide mouth, as well as the spigot on the bottom for ease of "racking" and whatnot), but I'm wondering if your new system involves more than just the Spiedels (I have always been wondering how I can adapt your method of pouring the kettle thru a colander into a bucket, then bucket goes to carboy . . . but I don't think I can do this because I brew ten gallon batches and the weight would be prohibitive)

The Mad Fermentationist (Mike) said...

I don't have an HLT for the new system. Kai did a test and found that you really don't sacrifice efficiency with cold water compared to hot, it just slows down run-off speed. As an added benefit, it cools down the grain making clean-up easier.

I'm whirlpooling and using a side-pickup to send the wort through a plate chiller now. Although that is unrelated to the change to the new fermentors. With my old system I did as you describe to ferment in carboys for sour beers. That was just the easiest way for me to remove the hops, not something that was done to improve the beer.

Kyle Kastranec said...

Is that a Camco hose/filter system you're using?

I was looking at getting that filter but couldn't find any brewing-specific reviews.

How do you like it?

The Mad Fermentationist (Mike) said...

Yep, Camco. No complaints so far. I've got it disassembled so it doesn't sit wet between batches.

Brian McCauley said...

Just wanted to confirm that you used 8 oz of bourbon, but not aging on oak.

I brewed a maple coffee beer and based on your previous post about the CBS beer and experience of others, I used maple extract and it turned out really well. Using the extract feels a little like cheating and I'd like to try real maple syrup, but the disappointment factor seems fairly high. Really looking forward to see how this turns out. How long are planning on bulk aging it?

The Mad Fermentationist (Mike) said...

Correct. I've moved to adding wine/liquor directly when that is the character I want, and steamed oak cubes when I want oak. I never got much from aging the cubes in the spirit, easier to add each to taste separately depending on your goal.

This batch will probably go on tap this fall/winter once the weather cools down. The candi/calvados half is a bit more phenolic than I prefer at the moment, hoping the smoke mellows with time.

Zach Zwiener said...

Hey Mike. Did you transfer to secondary when you added the sugars? It appears you split the batch into two at this time? Is that right? Thanks.

The Mad Fermentationist (Mike) said...

I added the sugars directly to the separate primary fermentors. I don't have anything big enough to ferment 11.5 gallons of wort together!

Zach Zwiener said...

Thanks Mike! I brewed a stout and am going to add some maple syrup to it. I think I'll try your route and add it to primary after fermentation slows.