Maple Stout This is a blog of happenings in my family, with my kids, and with the politics of the world. If you don't get satire you should probably stop reading right now. I tend to ramble on, and on, and on...

Brew like the pilgrims! Ingredients: 8 oz crushed caramel malt (120°L) 4 oz crushed dark chocolate malt 4 oz crushed roasted barley malt muslin bag 3.3 lbs Briess CBW Pilsen Light LME 3.3 lbs Briess CBW Special Dark LME 8 oz maltodextrin 32 fl oz Trader Joe's 100% Vermont Grade A Dark Amber Maple Syrup 1/2 oz Millennium hop pellets (17.4% α-acid) for bittering 1/2 oz Willamette hop pellets (4.7% α-acid) for aroma Nottingham ale yeast water Steps: Boil 4 gal water to remove chlorine (if using tap water). Cool (heat) water to roughly 150°F. Steep crushed grain in muslin bag 30 minutes, keeping temperature roughly constant. Congratulations, you now have a wort! Add liquid malt extract and maltodextrin and bring water to a boil while stirring Add bittering hops and boil 50 minutes. Add aroma hops and maple syrup and boil a further 8 minutes. Terminate boil. Add wort to fermentation vessel and add (preboiled) water to bring the volume up to 5 gal. Pitch yeast when wort has cooled to about 75°F. Prime and bottle in a week or so, after the fermentation peters out.

And if you like this recipe, you should try some of my others.