Stephonovich
Well-Known Member
After SWMBO and I visited VT, and many breweries, we found Rock Art. They brew a fantastic beer called Maple Wheat with a huge maple flavor. Way bigger than Harpoon's offering. I talked to the fellow serving, and he told me they got the big flavor by waiting until bottling to add maple syrup.
I thought about what this would mean for bottle conditioning, and decided it was easier to filter the yeast out, keg, and then bottle - my neighbor conveniently has kegs, a filter setup, and I can DIY a keg-bottle filler.
Some Googling revealed that they used to post the recipe on their website, but sadly, no more. Archive.org to the rescue, I found it! Unfortunately, their recipe is a mini-mash, and contradicts descriptions on their website (archived later) show - namely, Tett vs. Saaz. Honestly they're pretty similar, so go with whatever you want. I used their description of grains and my judgement of the taste to decide the Wheat/2-Row split.
60 Minute Boil
5 # White Wheat Malt
2 # 2-Row
2 # Maple Syrup (VT Grade B)
0.5 # Carapils
2 oz. Saaz/Tett @ 60 min
1 oz. Cascade @ 10 min
1 Whirlfloc @ 15 min
S-05 or equivalent
Anyway, I decided to make a similar beer to this, but how I thought it should be.
60 Minute Boil
5 # White Wheat Malt
2 # 6-Row
2 # Maple Syrup
1 # Aromatic Malt
Handful rice hulls
1 oz. Hallertauer FWH 40 min
0.5 oz. Saaz @ 30 min
1.5 oz. Saaz @ Flameout
1 Whirlfloc @ 15 min
S-05
Mash @ 157 F
OG 1.043
After 1 week, add 2 lbs Maple Syrup (should add ~11 points to gravity). Before bottling, add some more - I'm not sure on how much. I'll re-post when I go to bottle.
FG 1.009, IBU 24, ABV 6%.
I brewed this today, and unfortunately messed up my boil time due to drawing off a bit too much wort, and then my phone's timer app dying. Add that to significant trub loss (need Hop Blocker), I wound up with 2.5 gallons @ 1.053. I diluted it down to target, wound up with 3.1 gallons. Still, it tastes good!
Any thoughts on the original, mine, differences, back-sweetening techniques...?
I thought about what this would mean for bottle conditioning, and decided it was easier to filter the yeast out, keg, and then bottle - my neighbor conveniently has kegs, a filter setup, and I can DIY a keg-bottle filler.
Some Googling revealed that they used to post the recipe on their website, but sadly, no more. Archive.org to the rescue, I found it! Unfortunately, their recipe is a mini-mash, and contradicts descriptions on their website (archived later) show - namely, Tett vs. Saaz. Honestly they're pretty similar, so go with whatever you want. I used their description of grains and my judgement of the taste to decide the Wheat/2-Row split.
60 Minute Boil
5 # White Wheat Malt
2 # 2-Row
2 # Maple Syrup (VT Grade B)
0.5 # Carapils
2 oz. Saaz/Tett @ 60 min
1 oz. Cascade @ 10 min
1 Whirlfloc @ 15 min
S-05 or equivalent
Anyway, I decided to make a similar beer to this, but how I thought it should be.
60 Minute Boil
5 # White Wheat Malt
2 # 6-Row
2 # Maple Syrup
1 # Aromatic Malt
Handful rice hulls
1 oz. Hallertauer FWH 40 min
0.5 oz. Saaz @ 30 min
1.5 oz. Saaz @ Flameout
1 Whirlfloc @ 15 min
S-05
Mash @ 157 F
OG 1.043
After 1 week, add 2 lbs Maple Syrup (should add ~11 points to gravity). Before bottling, add some more - I'm not sure on how much. I'll re-post when I go to bottle.
FG 1.009, IBU 24, ABV 6%.
I brewed this today, and unfortunately messed up my boil time due to drawing off a bit too much wort, and then my phone's timer app dying. Add that to significant trub loss (need Hop Blocker), I wound up with 2.5 gallons @ 1.053. I diluted it down to target, wound up with 3.1 gallons. Still, it tastes good!
Any thoughts on the original, mine, differences, back-sweetening techniques...?