My buddy makes maple syrup and wants me to make a batch using maple sap instead of water in the next few weeks here. Naturally, there is an expectation and desire to have maple flavor in the final product. I have been thinking that a brown ale or porter would be good with a maple flavor.
I have been wanting to make this brown ale anyway, and it seems like it could be a good base for the maple beer.
My plan is to make the beer pretty much per the original recipe, except maybe using Marris Otter base to get a little more of the biscuity, etc. that it brings, use maple sap instead of water, maybe even prime the kegs w/ maple syrup, then, for flavor, add some (boiled)dark syrup to the kegs and store cold to prevent additional fermentation.
Because of the batch size (30 gallons) I will have multiple kegs to experiment with and compare. And as I use 2 fermenters, will probably split the batch with 2 different yeasts. (Thinking 04 and Notty or maybe 04 and Windsor)
If anybody has any ideas, suggestions, or tips, please let me know!
I will report back to this thread with results, etc!