maple beer, extract
Source: Jeremy D. Pike (email@example.com),
At bottling it seemed like all I could smell and taste was alcohol and
hops. But on a second taste I think it'll turn into a very good
beer in a month or two.(I've been known to be wrong many many times
before, though) I hope SOME maple flavor comes through. Next
time, I'll rack to a secondary after 2-4 days (lots of trub and gunk).
Anyone have comments on this recipe? Especially those who have brewed a
similar beer before, let me know if there are any obvious boo-boos I've made!
- 6 lb. extra light LME
- 0.5 lb. wheat malt
- 0.25 lb mild ale malt
- 1 pint grade A med. amber maple syrup(freshly made)
- 5 gallons maple sap (4% sugar?---I measured SG at 1.015)
- 1.5 oz. Kent Goldings hops plugs (5%)
- 0.5 oz K. G. hops plugs (finish)
- 1 tsp irish moss
- Muntons dry ale yeast
I boiled and cooled 4 gal. of the sap to sterilize. The remaining
gallon, I added my grains, steeped to just below boiling 15 min and strained.
I then added the malt extract, half the maple syrup and boiling hops.
After half an hour of boiling, I added the rest of the maple syrup and
the irish moss. 3 min before the end I added the finish hops.
I cooled in an ice bath and added the wort to the 4 gal. sterile sap and
aerated and pitched my yeast.