Maple Cream Ale

Stuff: 

BeerTools Pro Color Graphic

Here's the big idea - tap the neighbor's massive maple tree and harvest the sap.  Then use the sap INSTEAD of water to make beer.  The beer needs to be a slight thing to get some of the maple character to come through.  Soooo how about a cream ale?  I used Pearle hops and an all-grain recipe with all malt rather than using corn or rice adjuncts. 

When you make beer with maple sap, you don't get pancake maple syrup, instead you get a slightly woody spicy character.  So this beer was a success and failure.  We did get some extra alcohol from the maple sap, but the taste was not what people expected. 

There is always next year!


09-03-30 Maple Cream Ale

6-A Cream Ale
Author: Wilbur Ince

Size: 11 gal
Efficiency: 75.0%
Attenuation: 73.0%
Calories: 180.74 kcal per 12.0 fl oz

Original Gravity: 1.054 (1.042 - 1.055)
|======================#=========|

Terminal Gravity: 1.015 (1.006 - 1.012)
|==============================#=|

Color: 4.5 (2.5 - 5.0)
|====================#===========|

Alcohol: 5.18% (4.2% - 5.6%)
|===================#============|

Bitterness: 20.5 (15.0 - 20.0)
|=========================#======|

Ingredients:

3.5 lb Maple Sap (Equivalent sugar content)
3.5 lb Organic Malt
10 lb Maris Otter
4 lb Standard 6-Row
1 oz Pearle - Leaf (8.6%) - added during boil, boiled 60.0 min
1 oz Pearle - Leaf (8.6%) - added during boil, boiled 10.0 min
2.0 ea WYeast 1728 Scottish Ale

Schedule:

Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:25:12 Mash In - Liquor: 6.0 gal; Strike: 158.69 °F; Target: 148 °F
01:25:12 Single Rest - Rest: 60.0 min; Final: 144.2 °F

Notes

FG 1.060
Starter was very dark and may affect the final color
Used old hops ( at least 1.5 years old)
Only sparged 8 gallons - added some sap directly to the kettle
Strike temp was 142 not 148 added another gallon and half of strike water to increase temperature
fermented in 6 gal plastic buckets

Results generated by BeerTools Pro 1.5.3