jauntyjoe
Member
Hi everyone!
I am fairly new to brewing, I only have about 5 batches under my belt. So far, I have used recipes from my LHBS, and one I found online. My last brew I modified the scotch ale recipe from my LHBS a little, and I'm eagerly awaiting bottling (gravity samples tasted excellent!)! This time, after much consideration regarding late addition, I decided to try it out with my first attempt at creating a recipe. I am hoping for a maple amber ~5.5abv, low but noticeable hops.
Here goes:
7lbs Amber LME
1lb Crystal 40L
8oz Crystal 60L
4oz Biscuit Malt
32oz Grade B Maple Syrup (16 at end of boil, 16 at bottling)
2oz Cascade hops total
Irish moss / gypsum
Wyeast London or American Smack Pack (Can't remember numbers offhand)
Steep the crystal 40, 60, and biscuit malts @ 155 for 30minutes. Pull out bag, rinse with 1gal 170 degree water, bring to boil, add 1oz cascade @60min. Add 7lbs Amber LME @ 15min. Add 1oz Cascade and 16oz Maple Syrup @ 2 minutes. Chill wort, add to water in primary fermenter, pitch yeast @ 75degrees. Leave in primary for 14 days, secondary for 7 days. Then, bottle with 3/4cup corn syrup and 16oz of maple syrup.
What do you guys think? I've never used maple syrup before either, did a little reading on it.
I am fairly new to brewing, I only have about 5 batches under my belt. So far, I have used recipes from my LHBS, and one I found online. My last brew I modified the scotch ale recipe from my LHBS a little, and I'm eagerly awaiting bottling (gravity samples tasted excellent!)! This time, after much consideration regarding late addition, I decided to try it out with my first attempt at creating a recipe. I am hoping for a maple amber ~5.5abv, low but noticeable hops.
Here goes:
7lbs Amber LME
1lb Crystal 40L
8oz Crystal 60L
4oz Biscuit Malt
32oz Grade B Maple Syrup (16 at end of boil, 16 at bottling)
2oz Cascade hops total
Irish moss / gypsum
Wyeast London or American Smack Pack (Can't remember numbers offhand)
Steep the crystal 40, 60, and biscuit malts @ 155 for 30minutes. Pull out bag, rinse with 1gal 170 degree water, bring to boil, add 1oz cascade @60min. Add 7lbs Amber LME @ 15min. Add 1oz Cascade and 16oz Maple Syrup @ 2 minutes. Chill wort, add to water in primary fermenter, pitch yeast @ 75degrees. Leave in primary for 14 days, secondary for 7 days. Then, bottle with 3/4cup corn syrup and 16oz of maple syrup.
What do you guys think? I've never used maple syrup before either, did a little reading on it.