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Old 06-26-2012, 11:46 PM   #21
Homebrew4Scott
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Jun 2012
Houston, Texas
Posts: 11

Lesson learned. . . this will probably be about 8% ABV. . . . thanks for the suggestion.
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Old 05-16-2015, 12:39 AM   #22
mgregg
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Aug 2014
Albany, ny, Upstate NY
Posts: 68
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Looking for yeast advice on my little tweak to this recipe.

I started with 25 gallons of maple sap, boiled it down to 7 gallons and will be brewing this tomorrow. I'm going to try to stick pretty close to the recipe, so here's what I'm planning:
4oz biscuit
8oz crystal 60
4 oz chocolate


3.3lbs briess golden light.
1lb light dme
1lb belgian candi sugar
possibly a pound of extra light dme(depending on gravity of condensed sap)

1oz fuggles for bittering and 1 oz fuggles at flame out

Here's my question: I have several dry yeasts at home, but I'm having trouble deciding which to use. S-04,S-05,Nottingham or windsor.

Any advice would be appreciated

 
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Old 05-16-2015, 03:10 PM   #23
mgregg
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Aug 2014
Albany, ny, Upstate NY
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Brewed this morning. Used 6.5 gallons of concentrated sap-gravity of sap was 1.016.

8 oz crystal 75
4 oz biscuit
2 oz chocolate
steeped for 30 min at 170

3.3 lbs cbw golden amber lme
1 lb cbw pilsen light dme
1 lb candi sugar

1 0z fuggles 60 min
1 oz fuggles 10 min
1 oz tettenang flameout

1 packet s-04

Will post updates on how it turns out.

 
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