09/28/2013 – Brew Day

1 lb – Crystal 150L malt
1.5 lbs – Pale ale malt
1 lb – Flaked oats
0.5 lbs – Pale chocolate malt
1 lb – Crystal 60 malt
6 lbs – Dark LME
1 oz – Horizon hop pellets (60 min)
1 tsp – Irish moss (15 min)
0.5 tsp – Yeast nutrient (15 min)
1 oz – UK Kent Golding hop pellets (5 min)
6 oz – Maple sugar (4 min)
32 fl oz – Maple syrup – grade B (0 min)

O.G.: 1.090, 20.8 % Brix

Aerated with O2 for 45 seconds through an air stone

Pitched one smack pack of Wyeast 1469 (West Yorkshire Ale yeast)

Fermented at 68 degrees F with 1″ Blow-off tube (ended up not being needed)

10/08/2013 – Moved out of the fermentation chamber

Still fermenting slowly, but it shouldn’t be affected by a slightly warmer temp.

10/17/2013 – Racked to secondary

I.G.: 1.022, 11.6 Degrees Brix

Tastes fairly chocolaty and slightly of maple.

12/29/2013 – Racked to cold crash

Racked and placed in the fridge to knock out most yeast.  I intend to slightly back-sweeten with maple syrup to add maple flavor.

F.G.: 1.023, 12.3 Degrees Brix
ABV: 8.8%

01/26/2014 – Racked again

Added 0.5 tsp K-Meta
Added 0.5 tsp K-sorbate

Returned to refrigeration.

When sampled now, it is fairly viscous with a woody maple flavor.  The addition of a smidgen of citric acid to 75 grams of beer helped, but was too much.  The hope is to add a small amount of maple syrup to the beer in the keg to increase the maple flavor.  Perhaps the carbonic acid will be enough to make this beer closer to the intended perceived sweetness.

02/23/2013 – Racked to a Keg