My recipe for 5.75gal batch at 85% brewery effeciency: actually used the birch syrup, not the maple listed in the ingredients and it was 1 lb by weight. brew it as an ale with SAF-05 as the yeast. This was the seasonal beer from Alaskan Brewing Co. What other styles would maple syrup enhance?
I'm thinking of using it as a late boil addition to an Irish Red or a doppelbock? Wish I had some birch sap to add to the mash. We're going to brew a beer together with a local Upper Peninsula focus. My Mom and Dad will arrive next week with a large jug of Michigan UP harvested Maple syrup. I obviously wouldn't do that if I was force carbonating, though.Ĭould be interesting for a big Belgian type ale, in place of traditional sugar additions.ĭrinking: Winter Wit, Kolsch, Flemish Red, Imperial Stout With any of those "other" sugar options (honey is the other one that sticks out in my mind), you just need to make sure you're adding the correct gravity of priming sugar for carbonation.
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I've never used it, but I'm sure that Palmer mentioned using it as an option in How to Brew for natural carbonation. Is this just a writer getting his or her facts wrong or is it possible the syrup would be added that late? My question is this, in the article in the newspaper they show ( in a caption under a picture ) and describe the brewer adding the maple syrup to the "carbonation tank". Bottled it last week, tasted superb at that time. I added the syrup in the last 10 minutes of the boil.
My daughter was on an "Alaskan Adventure " vacation and brought me back a jug of birch syrup. I recently brewed an alaskan brich syrup beer. An article in my newspaper today about brewing with maple syrup, spring time syrup running now and all spring time stuff.
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