plaplant
Well-Known Member
Every Spring I like to make a batch replacing water with sap from Sugar Maples that I tap once the run begins. I have done this a few time all with good results, but no real significant sap flavor. The biggest flavor difference I have noticed was in last years Brown ale. This year I'm going with an IPA. Lots of centennial, with a little chinook.
Grain Bill: 13lbs total
2 row American pale (65%)
American Wheat (25%)
Cara Red (5%)
Vienna (5%)
Hop Schedule:
1oz Chinook - 60min
1oz centennial -20 min
.5oz Chinook -10 min
1oz Chinook -5 min
1oz Centennial -5 min
1oz Centennial -1 min
.5oz Chinook 160 degree F hop stand 30 min
1oz Centennial 160 degree F hop stand 30 min
2oz Centennial Dry hop 7-14 days
Yeast:
Wyeast NorthWest Ale yeast in 1 liter starter.
Mash at 156 degrees F for 60 minutes.
What do you guys think? I am planning on brewing this tonight.
Grain Bill: 13lbs total
2 row American pale (65%)
American Wheat (25%)
Cara Red (5%)
Vienna (5%)
Hop Schedule:
1oz Chinook - 60min
1oz centennial -20 min
.5oz Chinook -10 min
1oz Chinook -5 min
1oz Centennial -5 min
1oz Centennial -1 min
.5oz Chinook 160 degree F hop stand 30 min
1oz Centennial 160 degree F hop stand 30 min
2oz Centennial Dry hop 7-14 days
Yeast:
Wyeast NorthWest Ale yeast in 1 liter starter.
Mash at 156 degrees F for 60 minutes.
What do you guys think? I am planning on brewing this tonight.
