HawleyFarms
Well-Known Member
Ok so I'm going to be headed to one of the lhbs's today after we go to my sister-in-laws for lunch. I want to make a test batch of a smoked maple ale before sugaring season starts so that I know if I want to devote large amounts of sap to brewing. Kind of basing this off the smoked maple amber ale on BYO
I have it narrowed it down to this recipe:
1 gallon batch
1.2lbs golden light or amber dme
3.5oz crystal60
.8oz smoked malt
My question is should I use german rauchmalz or a cherrywood smoked malt?
Going to use centennial hops to get to around 40-50 IBU's.
I don't want it too bitter but I also don't want it overly sweet and malty. Will 3.5oz crystal60 be too much?
Plan on using about 8oz maple syrup at high krausen and then bottling with maple syrup.
I'm really loving the saison meads, cysers and acermels I've been working on but not sure how it will taste in a smoked maple beer so maybe I will see if they have a different yeast.
Critiques/advice appreciated!
I have it narrowed it down to this recipe:
1 gallon batch
1.2lbs golden light or amber dme
3.5oz crystal60
.8oz smoked malt
My question is should I use german rauchmalz or a cherrywood smoked malt?
Going to use centennial hops to get to around 40-50 IBU's.
I don't want it too bitter but I also don't want it overly sweet and malty. Will 3.5oz crystal60 be too much?
Plan on using about 8oz maple syrup at high krausen and then bottling with maple syrup.
I'm really loving the saison meads, cysers and acermels I've been working on but not sure how it will taste in a smoked maple beer so maybe I will see if they have a different yeast.
Critiques/advice appreciated!