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Monster Media 1993 #2
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MAPLWN.REC
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1993-07-10
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Old Foggyhead Maple Barleywine
an accidental beer
brewed 3/17/91 by David Smith
1.75 pounds medium crystal malt
4 pounds Grade A Medium maple syrup
7 pounds light extract syrup
1 ounce Hallertauer (alpha acid=5.3)(60 minutes, 22 IBU)
Crystal malt was steeped in 4.5 gallons water as the water was heated
from 65 F to 170 F, then crystal was removed and the water was brought to
a boil.
Syrup and malt extract were added and the wort was boiled 15 minutes.
Hops were added and the wort was boiled 60 minutes, then cooled in 20
minutes with an immersion chiller.
Siphoned 4 gallons of wort into fermenter and pitched with 600 ml of
Wyeast Chico Ale starter culture
O.G. 1.084 (if diluted to 5 gallons). This was the first accident. I was
shooting for a lower gravity originally, but I decided that all the sugar in
that syrup had better be balanced by some malt. The undiluted wort had an
OG of 1.106-the hydrometer just about hopped right back out of the flask!
After 7 days, racked to secondary and diluted with:
1 ounce Cascade (alpha acid not recorded) boiled 25 minutes in 1 gallon
water (53.5 IBUUs)
HereUs where the beer really got accidental. I used that amount of Cascades
figuring that I would get an additional 10.7 IBU. I must have divided by 5
gallons rather than 1 gallon when I did the original calculation. Whatever
the reason, this was a fortuitous mistake because without 75 IBUUs this beer
would be cloyingly sweet.
After three weeks in secondary, the beer was kegged and pressure
carbonated, then lagered at 35-45 dgrees for 5 months (until 9/15/91).
Lagering was interrupted for 1 month while the beer, and all our stuff, was
moved from Colorado to California. I tasted this stuff cold, early in
September and thought it was awful. I pulled it out of the fridge to make
room for a carboy and left it sitting in our garage. At the end of September,
the Worts of Wisdom meeting was at our house and I related the tale of this
beer, wherupon several of the more adventurous members demanded a
taste. I poured myself some as well, dispensed abundant disclaimers (I keep
a spare keg full of disclaimers in a dark corner for just such occaisions), took
a sip, and much to my shock, found that this beer, when warm, is really
quite good. It is similar to, though a little harsher than AnchorUs Foghorn.
When warm, all the malt flavors came out of hiding and balanced the high
ethanol. Ethanol still dominates the aroma and I may try adding some
cinnamon and or dry hopping to help balance that out.