HemlockHomebrewer
Member
I'm trying to come up with a recipe for a maple porter using spruce and maple sap. (We're tapping our own trees.)
I've never used maple sap or spruce before -- any advice?
Here's my idea for a recipe:
Boil:
2 gal. maple sap
6 lbs. light malt extract
1 lbs. black patent malt
1 oz. new growth spruce shoots
2 oz. hops (cascade?) (half to boil, half to finish)
Add to:
3 gal. cold maple sap
1 package ale yeast
Other thoughts? I'd like the maple flavor to come through, I'd like it be sweet but "beery," you know?
I've never used maple sap or spruce before -- any advice?
Here's my idea for a recipe:
Boil:
2 gal. maple sap
6 lbs. light malt extract
1 lbs. black patent malt
1 oz. new growth spruce shoots
2 oz. hops (cascade?) (half to boil, half to finish)
Add to:
3 gal. cold maple sap
1 package ale yeast
Other thoughts? I'd like the maple flavor to come through, I'd like it be sweet but "beery," you know?