8 Apr
2004
8 Apr
'04
1:50 p.m.
Sounds interesting.
Do you get a lot of maple flavor with this recipe?
----- Original Message -----
From: "Delano DuGarm" <ddugarm(a)YAHOO.COM>
To: <sphbc(a)sphbc.org>; <mba(a)thebarn.com>
Sent: Thursday, April 08, 2004 1:41 PM
Subject: Re: [SPHBC Public] Re: Maple Ale
STEAMAPLE ALE
8 LB ALEXANDER PALE MALT
1.5 LB CRYSTAL MALT 40L
1 PINT PURE MAPLE SYRUP AT 60 MIN
1 OZ NORTHERN BREWER 7.9% AT 60 MIN
.5 OZ. N. BREWER AT 40 MIN
.5 OZ. N. BREWER AT 30 MIN
.5 OZ. CASCADE 5.5% AT 20 MIN
.5 OZ. CASCADE AT 10 MIN
1 OZ. SAAZ FOR DRY-HOPPING (5 DAYS)
WYEAST BAVARIAN LAGER YEAST
O.G.: 1.060
5 GAL.
I'd recommend using the darkest maple syrup you can
find -- Grade B if you can find it. Lighter syrups,
especially Fancy grade are great on pancakes but don't
have as much depth of flavor.
=====
Delano DuGarm
St. Paul, Minn.
ddugarm(a)yahoo.com
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