I made a Maple brown ale from a recipe that I developed for an English Brown ale. It has a very subtle maple flavor, very good flavor.
9 gals. maple sap right from the tree
6 lbs Maris Otter
2 lbs crystal 40L
1 lb Munich light Malt
1/2 lb Carapils
1/2 lb Chocolate Malt
1 Whirfloc tablet @ 15 min boil
1 pkg Danstar Nottingham English ale yeast
I used the BIAB method due to the fact that we brewed this in the sugar shack and was much easier than hauling the mash tun.
Bring up the temp. of the sap to 152F and hold for 60 min for mashing
Drain BIAB and start 60 min boil
Add 1 oz nugget at start of boil
After 45 min of boil add 1 whirlfloc tablet
After 60 min boil , we put the boil kettle into a snow bank to cool (about 2 hrs.
Wort was transferred into a 5 gal carboy and the yeast was pitched at 68F
After 5 days I added 8 oz of pure maple syrup made a few days earlier and shook the carboy to mix in the syrup
After 12 days total in the fermenter , I cold crashed overnight
Added 4oz. of pure maple syrup to keg and racked to the keg.
shake keg to distribute the syrup and force carbonate.
After letting it carbonate for 2 days , I tried a pint. WOW, what a smooth brown ale with a slight touch of maple . Very subtle maple flavor , Don't mean to pat myself on the back , but this is a phenominal ale.
9 gals. maple sap right from the tree
6 lbs Maris Otter
2 lbs crystal 40L
1 lb Munich light Malt
1/2 lb Carapils
1/2 lb Chocolate Malt
1 Whirfloc tablet @ 15 min boil
1 pkg Danstar Nottingham English ale yeast
I used the BIAB method due to the fact that we brewed this in the sugar shack and was much easier than hauling the mash tun.
Bring up the temp. of the sap to 152F and hold for 60 min for mashing
Drain BIAB and start 60 min boil
Add 1 oz nugget at start of boil
After 45 min of boil add 1 whirlfloc tablet
After 60 min boil , we put the boil kettle into a snow bank to cool (about 2 hrs.
Wort was transferred into a 5 gal carboy and the yeast was pitched at 68F
After 5 days I added 8 oz of pure maple syrup made a few days earlier and shook the carboy to mix in the syrup
After 12 days total in the fermenter , I cold crashed overnight
Added 4oz. of pure maple syrup to keg and racked to the keg.
shake keg to distribute the syrup and force carbonate.
After letting it carbonate for 2 days , I tried a pint. WOW, what a smooth brown ale with a slight touch of maple . Very subtle maple flavor , Don't mean to pat myself on the back , but this is a phenominal ale.
