Okay folks:
I need a little feedback please. My friend is bringing over 10 gallons of straight maple sap for us to make a brown ale with. The idea is to use the sap to mash in and then sparge with. Then, we've both been boiling down sap ourselves into a syrup that we plan to add to the secondary.
We'd like a solid woodsy flavor - from the sap- and a finish that is a touch sweet and mapley.
I am unsure about what type of crystal malt to use... Right now, I have crystal 120. I was thinking maybe I should sue crystal 60 instead. I don't like a lot of coffee, roasted flavors. I am more than happy with fig, toffee raisins though.
Should I maybe use a mix of crystal 60 and Special B?
Any and all feedback is welcome.
<iframe width="100%" height="500px" src="https://www.brewersfriend.com/homebrew/recipe/embed/960194" frameborder="0"></iframe>
I need a little feedback please. My friend is bringing over 10 gallons of straight maple sap for us to make a brown ale with. The idea is to use the sap to mash in and then sparge with. Then, we've both been boiling down sap ourselves into a syrup that we plan to add to the secondary.
We'd like a solid woodsy flavor - from the sap- and a finish that is a touch sweet and mapley.
I am unsure about what type of crystal malt to use... Right now, I have crystal 120. I was thinking maybe I should sue crystal 60 instead. I don't like a lot of coffee, roasted flavors. I am more than happy with fig, toffee raisins though.
Should I maybe use a mix of crystal 60 and Special B?
Any and all feedback is welcome.
<iframe width="100%" height="500px" src="https://www.brewersfriend.com/homebrew/recipe/embed/960194" frameborder="0"></iframe>