Community Brew Part Deux!!
Will using straight-up Maple syrup create a honey- like effect on the beer? As in, drying out the finish and leaving little residual taste when all is said and done.
That recipe sounds pretty good... I might substitute some Hallertau for Fuggle in the flavoring department or maybe add some cinnamon sticks to the boil. For the porter I am picturing something with a bit of a spicy kick.
The other option could be an American wheat with some "spring tasting" hops.. maybe I will take a crack at a recipe when I get home.
Just think: what makes you think of spring?
I've seen recipes calling for maple syrup additions in the last fifteen minutes of boil and using maple sugar to prime with. This method might be a good idea to retain the maple flavor.
i was almost tempted to split it, half and the end of the boil the other at kegging
ofcourse its a group decision if thats the way to go.
I think that a pound of syrup right at kegging would make it too sweet. I like the idea of halfing it. Or just using it in the boil, and then priming with it. Also I am not too sure how much sedament you will get out of the syrup, putting that much ina keg could cause problems if it starts to settle out too much in the keg.
We could always put the syrup in the secondary too.
Cheers
k, here is my second stab at an extract version, made some adjustments per forum discussion
6.00 lb Pale Malt Extract
0.50 lb Caramel/Crystal Malt - 60L Grain
0.50 lb Chocolate Malt Grain
0.50 lb Black Patent Grain
1.00 oz Hallertauer (60 min) Hops
1.00 oz Fuggles (60 min) Hops
1.00 oz Hallertauer (20 min) Hops
1.00 oz Fuggles (20 min) Hops
0.10 oz Cinnamon Stick (Boil 5.0 min) Misc
0.50 tsp Irish Moss (Boil 15.0 min) Misc
1.00 lb Maple Syrup Sugar
5.00 gal Distilled Water Water
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
2 gallon boil / Steep Grains 30min @ 155 degrees / Maple Syrup add 1/2# @ 20min left of boil then add the other 1/2# @ bottling or kegging
would still like to see some other recipies!!!
Just from looking at other recipes that use maple syrup, the most common statement that I've came across is to not just go to the grocery store and buy some name brand maple syrup, but rather get the pure stuff without all the preservatives. Just something to think on.
but of course, "maple" flavored syrup isnt maple at all (one of my pet peeves)
yup get the real thing
BrewLuva wrote:
would still like to see some other recipies!!!
found this one in a google search:
Ingredients:
7 lbs. of liquid amber extract
0.5 lbs. of chocolate malt
0.5 lbs. of black patent malt
24 oz of grade A maple syrup (amber)
1 oz of Northern Brewer hops (boiling)
0.5 oz of Fuggles hops (boiling)
1 oz of Tettnanger hops (finishing)
Wyeast British ale yeast
1-1/4 cups dry malt extract (priming)
Procedure:
Start warming 2 gal of water and add grains - "stew" them for 20 min or so.
Remove grains and bring water to a boil, adding extract and boiling hops. Add finishing hops for last 5 minutes of boil.
Add water to 5 gals. total (after cooling) and pitch yeast. I used Wyeast British ale.
Transfer to secondary and add maple syrup. Ferment to completion, prime with 1 1/4 cups of dry malt extract, and bottle.
I am not sure if there wil be enough maple taste with only 24 oz of syrup so I may add addition syrup after testing it before bottling.
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i dont think it would be a bad idea to add anoth half pound of the chocolate malt
and i like the idea of splittin the syrup, with this recipe there is an additional half pound, great for adding to 2ndary, but maybe too much.....
Recipes should be original not someone elses, its a good place to get ideas on what to use in a particular style though.
when i add 1# of choc malt to the recipe I made it sends the color outta range for the style according to the beersmith software i use
I was able to add 1/4# more of maple syurp without messing up the numbers
6.00 lb Pale Malt Extract
0.50 lb Caramel/Crystal Malt - 60L Grain
0.50 lb Chocolate Malt Grain
0.25 lb Black Patent Malt Grain
1.00 oz Hallertauer (60 min) Hops
1.00 oz Fuggles (60 min) Hops
1.00 oz Hallertauer (20 min) Hops
1.00 oz Fuggles (20 min) Hops
0.10 oz Cinnamon Stick (Boil 5.0 min) Misc
0.50 tsp Irish Moss (Boil 15.0 min) Misc
1.25 lb Maple Syrup Sugar
5.00 gal Distilled Water Water
1 Pkgs SafAle English Ale (DCL Yeast #S-04)
2 gallon boil / Steep Grains 30min @ 155 degrees / Maple Syrup add 1/2# @ 20min left of boil then 1/4# to secondary and add the other 1/2# @ bottling or kegging
Est Original Gravity: 1.052 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.0 %
Bitterness: 29.8 IBU
Est Color: 28.1 SRM
from what i've seen i think this recipe has the right malts involved, should there be any other malts used or adjustment to the amounts.
what about hops do we think we have a good combo and quantity and what about the boil schedule, good, bad, need to be adjusted?
what about yeast? is plain old dry ok or do we want some special liquid type?
Sorry to continue working off of my recipe, with no other original submissions i'm working on what i submitted and tweaking with your suggestions, just trying to keep the community brew idea in motion.
Here's my stab at a recipe:
1/4 lb. Black Patent malt (steep 45 m)
1/4 lb. Chocolate malt (steep 45 m)
1/4 lb. Rauch malt (steep 45 m)
1/2 lb. Crystal malt 60L (steep 45 m)
8 lbs. Liquid amber malt extact (boil 60 m)
1 oz. Fuggles whole (boil 60 m)
1 oz. Hallertuaer whole (boil 60 m)
1/2 oz. Fuggles whole (boil 20 m)
1/2 oz. Hallertauer whole (boil 20 m)
16 oz. pure amber maple syrup (boil 15 m)
6 gallons Distilled water (extra gallon for boil off)
Wyeast 1084 Irish ale yeast
3/4 c. granulated maple sugar (prime)
Maybe something like this tweeked with your latest recipe brewluva would turn out fairly interesting.
6.00 lb Amber Liquid Extract Extract
0.50 lb Caramel/Crystal Malt - 60L Grain
0.25 lb Black (Patent) Malt Grain
0.25 lb Chocolate Malt Grain
0.25 lb Smoked (Rauch) Malt Grain
1.00 oz Hallertauer (60 min) Hops
1.00 oz Fuggles (60 min) Hops
1.00 oz Hallertauer (20 min) Hops
1.00 oz Fuggles (20 min) Hops
0.10 oz Cinnamon Stick (Boil 5.0 min) Misc
0.50 tsp Irish Moss (Boil 15.0 min) Misc
1.25 lb Maple Syrup (35.0 SRM) Sugar
5.00 gal Distilled Water Water
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale
2 gallon boil / Steep Grains 30min @ 155 degrees / Maple Syrup add 1/2# @ 20min left of boil then 1/4# to secondary and add the other 1/2# @ bottling or kegging
Est Original Gravity: 1.052 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.0 %
Bitterness: 29.8 IBU
Est Color: 28.2 SRM
Andrew,
I have never used Rauch malt before. What does this do for the brew? Also, I am in favor of adding something that will give the brew a creamy body, or more body, at least... carapils? I heard adding oats will do this too..
Rauch malt: German. Smoked malt for Rauch style beers. Gives a smoke flavor to beers.
do you think we should add flaked oats also?
should we remove the rauch?
i love a smoked porter, tryin to think of what a smoked maple porter would be like.
it sounds delicious.
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