- 5.5 lbs Light Dry Malt Extract
- 1.5 lbs Crystal Malt (60 degrees lovibond)
- 1/2 lbs Black Patent Malt
- 64 oz Grade B Maple Syrup
- 2.5 oz Styrian Golding Hop Pellets
- I will crush the Crystal and Black Patent malts and put them into a steeping bag. Since I have a kettle that can handle a full 6 gallon boil, I will let them steep in that volume of water. (If you just have a big pot, let them steep in 1.5 gallons of water or whatever you can handle on your stove top). To steep, I’ll place the bag of grains into the water and heat it up to 170 degrees. Once it hits that temperature, I will take the bag out and hold it over the kettle until all the liquid has flowed out of the bag. I won’t squeeze the bag or force liquid out of it in any way because everything I have ever read has told me not to do that for fear of yucky flavors in my beer. No squeezing! No tannins!
- I guess tannin flavor is bad in beer.
- Once the bag is out, I’ll be turning up the heat and bringing the liquid to a boil. After the boil is reached, I will add all of my Light Dry Malt Extract and 1 ounce of my hop pellets. These additions will kill my boil (wah), so I will wait until it comes up for a boil again. When the boil comes back, I will set my stop watch. I want to get a rolling boil going for 60 minutes.
- At the 30 minute mark, I will add 1 more ounce of my hop pellets.
- At 15 minutes left to go, I will add the last bit of my hop pellets and all of the maple syrup.
- When the hour is up, I will kill the heat and cool down the wort to fermentation temperatures…around 70 degrees.
- I will transfer the wort to my fermentor and then add my yeast.
I chose Grade B maple syrup because:
- It has a strong maple flavor
- It’s used mostly in cooking
- You need to use a lot in brewing to taste it
- Using a lot means buying a lot, which means $$$$