Maple Porter

[dummybrewman]

I'm looking at brewing a maple porter. I am planning on using the sap from my sugar maple out back as my brew water. Typically that is 98% water. Does anyone have any suggestions based on past experience, or brew knowledge? This will be a basic porter, all grain recipe.

Thanks in advance. -Kevin

 

[Bearclaw215]

I have a buddy that made maple syrup and it took something like 50 gal of sap to make 1 gal of syrup. Im not sure how much of that deliciousness will transfer at sap concentration. I think the sap starts to caramelize when enough water gets boiled off, im not sure if that flavor would be missing. I'm also wondering if extraction rate will suffer with sugar already in your water.

Its a super cool idea. I'd love to hear how it turns out and see if any of my speculating holds up.

 

[dummybrewman]

Yeah, I plan on having 10g on hand for a 5.5 gallon batch. I will be making a higher end brown porter recipe. This way if I have a higher boil off rate I'll have enough top off water to keep it in style. I plan on adding actual syrup as well. I might bottle condition with syrup, if I bottle it. (I hate bottling! Ha.



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[Bearclaw215]

Sounds like you have a solid plan. Definitely post how it turns out