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Written by Rob Mongeon
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Description:
I used a 50/50 wheat/malt xtract for the base with 1 quart of grade A Vermont maple syrup. (Vermont = #1 syrup) I kept the flavor/aroma hops low so that the flavor of the syrup would shine through. |
Ingredients:
- 6 lbs malt/wheat extract
- 1 qt. VT grade A maple syrup
- .5 oz Nothern Brewers hops 60m = 9.8 IBU
- 1oz H'Taur hops 40m = 4.0 IBU
- Wyeast 1056 chico, SN, Amer ale yeast
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| OG: 1.049 FG: 1.013 |
Procedure:
Ferment at 68-70 for 3-4 days. X-fer to secondary for at least 2 weeks. Keg or bottle anytime after that. |
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