Just wondering if anybody had any suggestions for an upcoming AG batch I am planning on. I am new to AG and have never done anything maple other than as a carbonation method with extract. I am planning on a simple 5 gallong batch and have 13.8lbs of fresh Canadian 2 row Barley from a farm in my area. So I would like to incorporate that somehow in this batch.
Now, when I was at a brewery in Picton(Barley Days) I was told that the master brewer adds his maple syrup into the fermenter 5 days prior with the yeast added to the maple syrup(or cherries) and then adds the wort after 5 days.
So I guess my main question is what ratio to use in this recipe. I was thinking something along the lines of:
7lbs of the 2Row Malted Barley
1lb Munich
1lb somthing else
x ammount of maple syrup
Utilising the method from above.
Now, when I was at a brewery in Picton(Barley Days) I was told that the master brewer adds his maple syrup into the fermenter 5 days prior with the yeast added to the maple syrup(or cherries) and then adds the wort after 5 days.
So I guess my main question is what ratio to use in this recipe. I was thinking something along the lines of:
7lbs of the 2Row Malted Barley
1lb Munich
1lb somthing else
x ammount of maple syrup
Utilising the method from above.