10 lb Pale Malt
1 lb Brown Malt
12 oz Chocolate Malt
2 oz Caramel/Crystal Malt
.75 oz Magnum hops
1 oz Fuggle hops
1 package Denny's Favorite (Wyeast Labs)
First step is to mash all grains in at 152 degrees for 60 minutes. Next, sparge the grains with 170 degree water until you have collected 7 gallons of wort. Bring wort to a boil and add .75 oz magnum hops (this step takes around 60 minutes).
Add 1 oz. fuggle hops and 16 oz. of pure maple syrup to the boiling wort (this takes 10 minutes). After 60 minute boil is complete, cool the wort to below 70 degrees and whirlpool if you are able.
Put wort into fermenter. You should have close to 5.5-6 gallons. Take a hydrometer reading and you should have a 1.060+ beer depending on your efficiency. Then pitch the yeast. In this recipe, we used Wyeast 1450.
Ferment the beer for two weeks or until bubbling has slowed. Take a hydrometer reading and the beer should finish near 1.010.
After fermentation has ended, you can secondary beer in another fermenter and cold crash the beer at a cold temperature to clarify. After two days at 40 degrees, we added 16 additional ounces of pure maple syrup and let it at 40 degrees for two more days.
Finally, package the beer using a keg or bottle. We placed the beer in a keg and force carbonated it at 30 psi for two days then served at 10 psi. The finished ale is 6.3% ABV with a slightly nutty, roasted flavor and a subtle, mild maple flavor finish. Recipe by Ben Shaffer, Beer Enthusiast and Home Brewer