PinowskiAP
New Member
I'm a relatively new brewer. While I've made porters, stouts, and amber ales, I have yet to try something truly experimental. I've always wanted to make a beer with a strong maple flavor, but a number of potential problems have dissuaded me from making the investment.
Yeast do their job very thoroughly with both Grade A/B maple syrup. But what about Maple Sugar? And what of Sugar Maple chips? Here's a recipe I've thrown together, using extracts. Let me know what you think.
"Moonlight in Vermont"
Batch size: 5 Gal
Full Boil
Fermentables:
6 lbs. Briess GOLD LME
3 lbs. Briess Munich Liquid Extract
1/2 Lb. Maple Sugar
1/2 Lb. Pale Chocolate Malt (Steeping)
Hops
2.0 oz US Golding pellets 4.5 (60 min)
1.0 oz Fuggles pellets 4.5 (30 min)
0.5 oz US Golding pellets 4.5 (15 min)
The Goodies
Light roast, sugar maple wood chips (2.5 oz). Soak in bourbon 2 weeks, dump into secondary for another week.
At bottling, Natural Maple Extract to taste [start at .5 oz)
Wyeast British Ale (1098)
16 SRM
35 IBUs
7.2% ABV
There it is, have at it.
Yeast do their job very thoroughly with both Grade A/B maple syrup. But what about Maple Sugar? And what of Sugar Maple chips? Here's a recipe I've thrown together, using extracts. Let me know what you think.
"Moonlight in Vermont"
Batch size: 5 Gal
Full Boil
Fermentables:
6 lbs. Briess GOLD LME
3 lbs. Briess Munich Liquid Extract
1/2 Lb. Maple Sugar
1/2 Lb. Pale Chocolate Malt (Steeping)
Hops
2.0 oz US Golding pellets 4.5 (60 min)
1.0 oz Fuggles pellets 4.5 (30 min)
0.5 oz US Golding pellets 4.5 (15 min)
The Goodies
Light roast, sugar maple wood chips (2.5 oz). Soak in bourbon 2 weeks, dump into secondary for another week.
At bottling, Natural Maple Extract to taste [start at .5 oz)
Wyeast British Ale (1098)
16 SRM
35 IBUs
7.2% ABV
There it is, have at it.
