I have a friend who has a small maple farm, and he's having a banner crop year. He's going to give me about 10+ gallons of maple sap (not syrup), and I'm going to experiment with making a beer using no water: only sap.
Considering this may be the only chance I have to ever try it, I wondered if anyone else has ever done this and has any tips I should be aware of?
I got the idea from a Russian brewer (who's name escapes me at the moment) who has done this. I haven't tasted his version, however.
It's fairly early still in the maple season, so I am anticipating the maple to still be fairly light. According to my friend, last weekend it was flowing with an OG of 1.035, so it's likely going to be up a little bit next week (when I get to pick mine up).
I was thinking about making a Belgian Pale/Tripel; I think the Belgian yeast will really compliment the maple flavors. I considered doing a Maple Stout, but I really want to see what effect the maple has on the beer, so I'm opting for a lighter colored brew.
Here's the recipe as it now stands:
76% 8 lbs Belgian Pils
10% 1 lbs Belgian Pale
10% 1 lbs Weyermann Abbey Malt
5% 1/2lb Belgian Caramel Pils
90 minute boil
1oz Tettnang (60 min)
Zest of four oranges at flame out.
1214 Yeast.
Considering this may be the only chance I have to ever try it, I wondered if anyone else has ever done this and has any tips I should be aware of?
I got the idea from a Russian brewer (who's name escapes me at the moment) who has done this. I haven't tasted his version, however.
It's fairly early still in the maple season, so I am anticipating the maple to still be fairly light. According to my friend, last weekend it was flowing with an OG of 1.035, so it's likely going to be up a little bit next week (when I get to pick mine up).
I was thinking about making a Belgian Pale/Tripel; I think the Belgian yeast will really compliment the maple flavors. I considered doing a Maple Stout, but I really want to see what effect the maple has on the beer, so I'm opting for a lighter colored brew.
Here's the recipe as it now stands:
76% 8 lbs Belgian Pils
10% 1 lbs Belgian Pale
10% 1 lbs Weyermann Abbey Malt
5% 1/2lb Belgian Caramel Pils
90 minute boil
1oz Tettnang (60 min)
Zest of four oranges at flame out.
1214 Yeast.