Friday, February 19, 2010

Brewing with maple

First things first. It's hard to get the job done with out refreshments. Klumbacher Mönchshof Schawarbier filled the pints this evening. This was the first time that I have had a Schwarz beer. It takes some getting used to. I found it off putting at first. It has a strong maltly aroma, it's dry for a lager and mildly hoppy. The ABV is 4.9% which may be why I found this so odd at first it has the heft and maltyness of an Imperial porter or a Dopplebock yet is not particularly strong. The flavor reminded me of some strange combination of a pretzel, an oatmeal stout and pumpernickle bread. Although we consumed it by itself it seems it would pair nicely with a hearty earthy meal. All of this sounds strange but as I drank I grew to enjoy it more and more. By the time the pint was empty I found myself wishing there was more. I am looking forward to trying this style from other breweries.

One side note is that the three of us are now official members of the American Homebrewers Association.

Aaron and I brewed up the first two in a series of five 1 gallon batches maple beer last night. Three of the five recipes are from Sacred and herbal healing beers (Buhner). The fourth is a recipe that I found on . The plan is to brew the four recipes that we have, take notes on what worked well and what we liked and then use what we learn to formulate our own recipe. Both recipes that we brewed last night came from Sacred and herbal healing beers (Buhner). Each was simple and used few ingredients and no malt whatsoever. One of the recipes called for spruce extract, which when mixed with maple syrup has an intoxicating, earthy-sweet aroma.

Testing the PH of the water (which was 5.2)

The next two recipes are a bit more complex and should be challenging. One uses wheat malt extract and is more of a beer in the traditional sense than the other recipes. Once the first four batches are ready we'll taste and take notes. Aaron will be posting detailed reviews of each brew along with the recipes to follow. Then it's on to the fun part, formulating our own recipe!

- Jay

In Primary:

  • Maple beer - 1846

  • Maple beer - A modern equivalent
In Secondary:

  • Barley wine

  • Irish stout clone.
On the agenda:

  • Pilsner extract brew February 25th

  • Next two batches of Maple beer February 28th

No comments:

Post a Comment