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Day 1 - Start the yeast per instructions on the package |
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Day 2 - Mash pale malt in 1L of water at 50°C for 20 minutes, 65°C for 30
minutes, and 70°C for 10 minutes. Sparge with 500ml water at 77°C. Set the
collected sweet wort aside. |
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Boil 3.75L of water in brewpot. Add maple syrup, sweet wort, and malt
extracts. Total volume is just over 11L. |
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Bring wort to boil. |
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At protein break completion check time, and 15 minutes later, add Irish Moss. |
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30 minutes later, remove from heat and skim froth from top. |
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Cover brewpot and let wort stand and cool for an hour. |
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Pour wort into primary fermenter carefully, leaving sediment at bottom of
brewpot. |
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Fill primary fermenter with water to make 19L. (OG about 1.084) Seal it and let stand until at room temperature. |
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Pitch yeast & add fermentation lock. |
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Ferment until active outgassing ceases. (~7 days) |
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Rack to secondary fermenter & add fermentation lock |
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Complete fermentation until clear (~2 weeks) FG should be about 1.021 (est. 8.2% ABV) |
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Rack to bottling container, add corn sugar dissolved in 250ml of boiling water,
cooled to room temperature. |
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Bottle and age for ~4 weeks. |
