Sugarmaple Wheat

I actualy use 6 gallons of freah Sugarmaple sap from our sugar bush.
The SG fo this sap varies from year to year and will change your OG &
FG slightly. It usually creates higher gravities and stronger alcohol
levels. A great spring tonic here in the north country!

Brewer: Erik H. Hipko Email: ethipko@primelink1.net
Beer: Sugarmaple Wheat Style: Weizen/Weissbier
Type: Partial mash Size: 5 gallons
Color:
13 HCU (~9 SRM)
Bitterness: 29 IBU
OG: 1.058 FG: 1.016
Alcohol: 5.4% v/v (4.2% w/w)
Water: Use 6 gallons of fresh Sugrmaple sap. Suppliment addition liquids
by using freah Mooers Forks well water (a bit on the hard side).
Grain: 3 lb. American 2-row
4 lb. Wheat malt
.5 lb. German Munich
.5 lb. Belgian CaraMunich
.5 lb. Flaked wheat
Mash: 40% efficiency
2.5 gallons of sap: 111 degrees F for 15 min, 142 degrees F 30 min,
156 degrees F for 30 min, mash out at 165 degrees F.
Boil: 70 minutes SG 1.048 6 gallons
4 lb. Wheat extract
.5 lb. Maple syrup
Hops: 1.5 oz. Willamette (5% AA, 60 min.)
Yeast: Wyeast 3068, w/1qt. starter
Log: Primary: 5-7 days in plastic bucket at 69-70 F.
Secondary: 7-10 days in glass carboy 69/70 F.
Carbonation: to carbonate use 1/2 cup corn sugar, 1/3 cup maple syrup
Tasting: A hearty spring tonic.

Recipe posted 04/01/01.