Acer rubrum ale

Maple and brown sugar added with 20 min left in boil time.

Brewer:	GB		Email:	briggsgp@hotmail.com
Beer:	Acer rubrum ale		Style:	Red Ale
Type:	All grain		Size:	7 gallons
Color:	22 HCU (~13 SRM)		Bitterness:	15 IBU
OG:	1.058		FG:	1.013
Alcohol:	5.8% v/v (4.6% w/w)
Water:	3 t. Gypsum divided into mash and sparge water
Grain:	6.38 lb. American 2-row 0.91 lb. American Vienna 7.3 oz. German Munich 1.82 lb. American crystal 20L 0.91 lb. British crystal 70-80L 0.91 oz. American chocolate
Mash:	89% efficiency
	30 min @ 130 30 min @ 150 45 min @ 158
Boil:	60 minutes	SG 1.054	7 1/2 gallons
	0.89 lb. Brown sugar 0.89 lb. Maple syrup
	2 t. Irish moss
Hops:	0.24 oz. Brewers Gold (8.5% AA, 60 min.) 0.24 oz. Hallertauer Mittelfruh (5% AA, 60 min.) 0.48 oz. Brewers Gold (8.5% AA, 30 min.) 1/4 oz. Brewers Gold (aroma) 3/4 oz. Hallertauer Mittelfruh (aroma)
Yeast:	WYeast 1056 - American Ale ( stored from prior batch of a Pale ale pitched about 2.5 cups)
Log:	Primary 65 Rack to secondary after 7 days drop to 50 and condition at least 14 days
Carbonation:	Bottled with 1 1/4 C. Maple Syrup ( if kegging add this to boil)
Tasting:	Add more Maple syrup or sugar to boil for a little more maple flavor. Might be a better recipe to try as a lager, but I had to use the yeast.

Recipe posted 01/20/01.