Rice Maple Ale

This is one of the best beers I have ever made. The dark color of the beer is revealed to be a bold, rich blood red if you hold it up to the light.

Brewer:	J-Rod		Email:	zappbrannigan420@aol.com
URL:	http://www.myspace.com/dude_that_helmet_rocks
Beer:	Rice Maple Ale		Style:	Sweet Stout
Type:	All grain		Size:	5 gallons
Color:	189 HCU		Bitterness:	75 IBU
OG:	1.161		FG:	1.012
Alcohol:	19.3% v/v (15.1% w/w)
Water:	Tap water. Ordinary tap water here.
Grain:	8 lb. American 2-row 4 lb. British amber 4 lb. American crystal 60L 8 oz. American chocolate 4 oz. American black patent 8 oz. Roasted barley 2 lb. Flaked rice
Mash:	75% efficiency
	Actually, I use a large cheesecloth and pour all the grains into it. I then place it in the pot like a giant tea bag and boil it with the hops and maple syrup. Simply remove the tea bag at the end of the boil, squeeze it a little to release juices into water (be sure to wear sterilized thick rubber gloves) and throw it out... or use it as fertilizer... either use is good.
Boil:	60 minutes	SG 1.161	5 gallons
	10 lb. Maple syrup
	1 tsp Irish Moss 15 minutes before end of boil.
Hops:	2 oz. Chinook (12% AA, 60 min.) 4 oz. Pride of Ringwood (8% AA, 60 min.) .5 oz. Chinook (12% AA, 15 min.)
Yeast:	Irish Ale Yeast
Log:	Pitched yeast at 80° F. Racked after 1 week. Racked to a third fermenter after 10 more days. Let sit to settle 2-3 days in third fermenter, before carbonating.
Carbonation:	2.0 volumes	Keg: 23.8 psi @ 76°F Corn Sugar: 0.33 oz. for .5 gallons @ 76°F
Tasting:	Beer is bitter at first, with a dry maple aftertaste. The last time I made it I found thick trub on the bottom of every bottle. Don't panic. Merely allow trub to settle, 5 min or so in fridge before serving, decant in glass, leaving trub in bottle. There you go, clear, delicious beer.

Recipe posted 12/21/07.