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Old 11-04-2012, 08:11 PM   #1
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I got some free maple syrup and I was thinking of trying to make this:

One Thousand Leaves:

Batch Size (fermenter): 2.00 gal
Bottling Volume: 2.00 gal
Estimated OG: 1.074 SG
Estimated Color: 15.7 SRM
Estimated IBU: 30.5 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 83.3 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4 lbs 8.0 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 1 80.9 %
1.0 oz Chocolate Malt (350.0 SRM) Grain 2 1.1 %
1 lbs Maple Syrup (35.0 SRM) Sugar 3 18.0 %
0.75 oz Goldings, East Kent [5.00 %] - Boil 60.0 Hop 4 30.5 IBUs
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124. Yeast 5 -


Mash Schedule: Single Infusion, Medium Body, Batch Sparge


Basically it is 80% Maris Otter, 20% grade b maple syrup. I think I am gonna brew this tonight, post some thoughts if you have any. I'll post how it turns out.
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Old 11-04-2012, 08:15 PM   #2
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If you want 2 gallons to bottles, plan on 2.5-3 gallons into fermenter. When are you planning on adding the syrup?? Adding it in the boil will give you a very different flavor compared with adding it post boil (and chill).
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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
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Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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Old 11-04-2012, 08:21 PM   #3
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I don't want 2 gallons, actually just 1.75 to fit in a 2 gallon bucket. I'll be adding it during chilling, as the beer drops from 160-140 degrees.
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Old 11-04-2012, 08:28 PM   #4
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You'll probably get closer to 1 gallon to bottles then...

I have several quarts of grade B syrup on hand. Made a maple mead/wine with some last December (14%) that should be going to bottle sometime this month. Will have to see how much I'll have left after I make the second batch. Might use some in a brown ale. Used some grade A in a brown that the maple flavor wasn't really there... Never using grade A for anything again (since finding the grade B)...
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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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Old 11-04-2012, 08:39 PM   #5
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Quote:
Originally Posted by Golddiggie View Post
You'll probably get closer to 1 gallon to bottles then...

I have several quarts of grade B syrup on hand. Made a maple mead/wine with some last December (14%) that should be going to bottle sometime this month. Will have to see how much I'll have left after I make the second batch. Might use some in a brown ale. Used some grade A in a brown that the maple flavor wasn't really there... Never using grade A for anything again (since finding the grade B)...
I do small batches like this a lot, usually just lose about a quarter gallon. I'm not all that concerned about quantity so it's cool.

Have you tasted your maple mead? How did it turn out?

I'm prepping up to brew this as I type by the way.
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Old 11-04-2012, 10:00 PM   #6
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Haven't tasted it, but the smell coming out of the aging vessel was divine. I just need to figure out when to bottle it. I'll pull a sample before then for tasting and to get a SG on it. Worst case, I'll add some more syrup to it.
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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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Old 11-05-2012, 01:36 AM   #7
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Just finished brewing it. OG came out to 1.082. I'll post results when I have 'em.
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Old 11-05-2012, 02:29 AM   #8
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Nice... Never know what the sugar content will be from year to year, or batch to batch.
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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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Old 12-13-2012, 09:39 PM   #9
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Quote:
Originally Posted by Golddiggie View Post
Nice... Never know what the sugar content will be from year to year, or batch to batch.
Indeed. I also used some of the syrup to make a maple porter. The sugar content was so high it came out ten points over my target of 1.055. The finished porter has over 7% alcohol, but you'd never know from how smooth it is. A great beer for the holidays.

I bottled the maple strong ale a week ago. It tasted very good at bottling. I'll post results when it is carbed and drinkable.
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Old 12-13-2012, 09:47 PM   #10
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I bottled up my maple mead/wine the other day. Smelled great at bottling. I tasted the FG sample (the few drops I collected)... It finished a little more dry than I was expecting, but has good flavors there. It was at room temp (mid 60's F). I put the last bottle into the fridge to chill and try on Saturday when a few other brewers will be over. Got about 38 more [375ml] bottles of it. Might let it rest/age until spring time and try another bottle. Maybe do that every 3-6 months to see how it progresses/ages in bottle.

I ordered up some maple sugar that I want to use in something. Not sure what just yet, but I will. Also have 8 more quarts of syrup in reserve (not going to use all 9, want one to use on food ) for now. Need to see what size batch I should make in order to get more flavor at the end. Or I'll just order some more and go nuts. lol
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__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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