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Old 02-05-2013, 03:52 AM   #21
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Originally Posted by notAsDrunkMonk View Post
First time poster, long time lurker. Just tapped 4 trees yesterday, and already have over 8 gallons. Planning on Boiling down 15 gallons on wednesday, and looking for ideas to use my maple sap. Complimentary recipes or flavors. Love the dried fruit caramel flavors from this belgian dubble I made couple of months back. Thinking amber ale or porter. Have a bit of belgian special b and 120L crystal grains for that flavor. Anyone?
Cool! What's your location?

If I brew with sap, my recipe will be very simple.
Mostly pale ale malt with a touch C120 and maybe some Munich malt.


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Old 02-05-2013, 06:26 PM   #22
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Default St Louis Mo maple sap flowing

Still have some munich malt, but agree that simple would be best. Wonder what type of hops to not overpower the hint of maple.



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Old 02-06-2013, 02:01 PM   #23
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Tapped my maple and birch this morning.

10-day forecast looks perfect - above freezing during the day, below at night. Hope I have some sap when I get home!

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Old 02-08-2013, 01:25 PM   #24
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I've been thinking about trying this myself.

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Old 02-08-2013, 02:07 PM   #25
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I tried this last year, and wasn't too successful. I only have one sugar maple tree, so it took some time to collect enough to brew with. Even though I accumulated it in a corny keg in my beer fridge, one day the sap suddenly want from crystal clear to cloudy. Point being, it spoils fast, so brew quickly after you collect it! If I try it again this year, I'll probably have to freeze it in 1-gallon jugs until I have enough to brew.

Since it was just starting to turn and didn't taste bad, I brewed with it anyway and made a Kolsch. Wasn't very good, and usually my Kolsch is great. Haven't decided what I'll make this time...

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Old 02-09-2013, 11:36 AM   #26
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There's another thread on this at http://www.homebrewtalk.com/f51/how-tap-make-your-own-maple-syrup-383695/

I posted:
Years ago (1983 to be exact) my buddy gave me 6 gallons of sugar maple sap. I was homebrewing but not very sophisticated (who was? who is???) I didn't even own a hydrometer so I figured "What the heck, boil it hard to kill whatever and then just treat it like water." I then followed a Canadian Amber extract recipe. Nearly blew the lid off the bucket and fermented for weeks! The resulting beer was incredible. Very strong and a noticeable but not overwhelming maple flavor. In fact, probably the only great beer I made in those days. We mostly made super black stouts and blended them with cheap beer for cheap "black-and-tans". I always figured I could attempt to replicate this "Maple Amber" by adding a pint of syrup near the end of the boil...but that's less fun and more expensive!

I set my taps up (2) before the blizzard (we currently have easily 2 feet and growing). My plan is to use it for sparge water. Any idea what the "water aspect is? Is it essentially RO?

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Old 02-09-2013, 01:22 PM   #27
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A few comments from a Vermonter:

I am unable to detect any maple flavor from any sap beers I have brewed.

I also make a maple sap mead. The sap ups the abv and likely helps get fermentation started.

A local micro-distillery is making maple sap vodka. Tried a sample.... tastes like vodka.

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Old 02-09-2013, 03:39 PM   #28
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Default boiled down 18 gallons thus far

Been cold at night but warm days. Sap is flowing like crazy. Been boiling what I collect to sanitize it and make room for more. Boiled the 18 Down to 10 but gravity is only 1.014. Will try a maple amber recipe tomorrow and prime with syrup.

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Old 02-09-2013, 04:38 PM   #29
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Been cold at night but warm days. Sap is flowing like crazy. Been boiling what I collect to sanitize it and make room for more. Boiled the 18 Down to 10 but gravity is only 1.014. Will try a maple amber recipe tomorrow and prime with syrup.
Location?
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Old 02-10-2013, 01:27 PM   #30
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I'm the original poster for this maple sap thread. Lots of replies which I've found very helpful. But we seem split 50/50. Half of you brewed with sap and it added a maple and/or woody flavor. The other half of you firmly believe that it completely ferments out and lends absolutely nothing to the brew aside from a higher ABV.

Really interested to know what the technique was that resulted in flavor? Did you boil the sap down more creating more carmelization or flavor? Does it matter if the sap comes from late in the season vs. early? I know later season sap has a darker and more mapley profile.

Anybody able to identify what helped retain the flavor? In theory it seems like it would ferment out 100% leaving nothing behind, but clearly some of you have overcome that...

In central mass we just got 30 inches of snow dumped on us, but this week the sap should be flowing. Freezing at night and mid to high 30's during the day.

zc



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