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.
|OG: 1.049 FG: 1.013|
Ferment at 68-70 for 3-4 days. X-fer to secondary for at least 2 weeks. Keg or bottle anytime after that.
Ingredients: 3.3 Lbs. – Northwestern Midwestern Light Liquid Malt Extract 1 Lbs. – Northwestern Rice …