Mashing with Maple Sap?

[Brew_Dude41]

Has any one ever attempted this before?
I saw an ad that was promoting a maple porter, and it got me thinking skip a syrup addition that i might scorch and just use Maple sap.
I am sure the there are a ton of water chemistry challenges in doing this but it sounds in theory to be doable.
I would probably do an extended recerculating
mash at full boil volume to give the enzymes additonal time to work on the extra sugars in the sap.
Just an idea....

 

[waldoar15]

Sap can have some really low sugar concentrations. 2-3 % in many cases, but can run higher. I don't know if you'd notice it if you used sap for all of your strike water. I think it can have a good bit of calcium too. Nothing wrong with trying tough.

 

[bleme]

I would probably do an extended recerculating
mash at full boil volume to give the enzymes additonal time to work on the extra sugars in the sap.

I might be interpreting this wrong but the amylase enzyme in the grain won't do anything to the sugar in the sap. Amylase works on starches to convert them to simple sugar. The sap is already simple sugar.

 

[RedIvan16]

Here's an older article about brewing with syrup and maple sap. I think this author has put together a pretty good formula on using this stuff so you can actually get the maple taste in the beer. Sap doesn't affect the taste apparently but its still a good idea to mash with it.

https://byo.com/article/maple-beer/

Also I'm reading a book right now that suggests putting toasted maple tree bark into the boil. Take that advice as you will

 

[Brew_Dude41]

Thanks all for the feedback.

Not sure what i was thinking about doing the extended mash for, should have realized that the sap was fermentable.

Thanks for link to the article, it was a good read.

Should i get the opportunity to go this route i will post the results.

Thanks again