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John's Maple syrup
Belgian Specialty Ale • Extract • 5 gal
A recipe useing John's maple syurp.
February 16, 2003 am 05:39am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 0.46 lbs
Belgian Munich
Belgian Munich
Used to increase malt aroma and body with slightly more color.
- 4.58 lbs
Dry Amber; Muntons
Dry Amber; Muntons
Used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 0.05 lbs
Maple Syrup
Maple Syrup
Imparts a dry, woodsy flavor if used in the boil. If beer is bottled with it, it gives it a smooth sweet, maple taste. Use in maple ales, pale ales, brown ales and porters.
- 1.4 oz
Hallertauer Mittelfrüher - 4.5 AA% pellets; boiled 60 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- 0.49 oz
Cascade - 5.5 AA% pellets; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 0.50 oz
Mt. Hood - 5.0 AA% pellets; boiled 1 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
-
Wyeast 3944 Belgian Witbier™
Wyeast 3944 Belgian Witbier™
A tart, slightly phenolic character capable of producing distinctive witbiers and grand cru-style ales alike. Alcohol tolerant.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: E - Belgian Specialty Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.043 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.009 | 0.995 - 1.035 | |
| Color: | 10.7 SRM | 1 - 50 | |
| Alcohol: | 4.4% ABV | 2.5% - 14.5% | |
| Bitterness: | 35.6 IBU | 0 - 100 | |
Discussion
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