@@TheBruSho Yeah, with that final gravity I would assume that it wouldn't have much residual sugar. I'm not a fan of sweet beers, but I love that maple-malty flavor.
I tried this one and used a bit more maple syrup, but couldn’t taste a hint of the maple flavour. The beer turned out to be really good, so I’m assuming the flavour works well with the rest of what’s going on in there! Might try the tincture next time.
Looks delicious. Wanna try this but I'm yet to upgrade to a BIAB. Still using extracts, do you happen to know what will the recipe would be for extract brewing?? Cheers!
Great video! We haven't tried crushing grains yet but will give it a go soon. You pack a lot of detail in less than 8 minutes. Our first brew day (milk stout) from recipe to tasting is split across three videos and 50 minutes :) Must work on being more concise and ruthless when editing!!
I made a spruce amber ale and used maple syrup as my sugar once, I added the maple syrup in the last 10 minutes of the boil and got little to no flavor from it, also the .5 oz willamette hops I used in the 2 gallon batch largely took over the flavor profile, definitely use willamette sparingly if you’re not going for bitterness
Agreed. The maple flavor is light. But in general maple is really just sweetness to me with a touch of smokiness so it’s hard to perceive unless you are looking for it. I think the smokiness from the malt aid to give the impression of maple more than the maple itself
I am a newbie at beer making. Would like to try this but I need weights as 78.4 % Maris Otter does not tell me how much only the relative percent of the total. Please help by providing me the weights.
Hey! Thanks for watching. The percentage is in relation to the total amount of fermentables. So if you use a brewing software (beer smith or brewers friend) you can plug in grains until you hit your OG and then adjust from there to get the percentages close. You don’t have to be exact. The reason I do percentages is that everyone’s system is different so your efficiency and size of batch will determine the weights. But for 5 gal BIAB your looking at roughly 10lbs total give or take
Am I wrong in thinking that the recipe is a little off compared to the video? Recipe calls for 6 gallons to be heated for the mash. Additionally, in the video, you add 2 more gallons of water to rinse the grains after the mash. So....in total should I prepare a recipe for 6 gallons or for 8 gallons while making a 5 gallon batch?
I think for me it’s the association with leaves falling. And all the maple flavor foods at the grocery stores ha. But I know it’s typically collected closer to that time
Some of my own recipes have chocolate malt in them. But I never put in enough to get a roasted flavor. My rule is: the more dark the malt is, the less I put in. 0,5% is enough. 2% is OK.
You used my least favorite malt in the world in this beer! (it's not a bad malt - I just personally hate it because of how I see it used with a lot of my customers) - 10 points if you can guess which malt it is!
![How to Brew the BEST New England IPA [Ultimate Hazy IPA Tips & Recipe]](/img/1.gif)
I'm going to have to try brewing this one. Sounds and looks delicious.
Learning is all about experimenting and it’s nice to see that you’re always ready to try something new. Thanks for sharing.
Definitely! The best way to learn is to experiment!
Great Video! H4L!!!! Just ordered one for myself👍
CH is the man! We did a collab awhile back on his page for bagel dogs. Hopefully we will do another vid together soon!
That looks so yummy! Perfect for fall! 🍁🍺🍂
Oh yeah! Warms the soul.
It looks so good, this will be definitely the one for this coming winter season. Great video. Thanks 👍
Shoot me some pics if you do brew it!
I will but it probably won't be till October. Thanks again, the video is great.
@@sergioamathon6599 thank you!
I have to try this recipe ! Looks fantastic! Cheers Trent 🍻🍻
For sure! Give it a try!
Oh man that looks and sounds good! I’m gonna have to try brewing that this coming fall! Cheers 🍻
Thanks and yeah this was a winner for sure! Cheers!
Now that’s one I could get down on 🤤 looks Delicious!
Thank you! I can confirm, it is!
Great video, BTW, you really pack a lot of useful information into a short, entertaining video. Keep up the good work!
Thanks so much for your support! I really appreciate it!
I’ve never considered making a maple beer before, but this looks delicious. I might have to give it a try!
Yeah it’s damn good, I am quite happy with it!
@@TheBruSho Yeah, with that final gravity I would assume that it wouldn't have much residual sugar. I'm not a fan of sweet beers, but I love that maple-malty flavor.
@@stillbald5827 exactly, not too sweet and enough bitterness to balance it out
killing it fam! MBC!
🍺💪
Niiiice
Did you change how much sugar you used when priming at all because of the maple syrup?
Great video Braj!
Thanks! U like that shirt at the end?
@@TheBruSho i did man. Thank you so much for supporting
@@thehoppyhour6297 of course that shirt is too awesome not to buy!
I'm about to make a Maple Vanilla Porter
That sounds delicious. Send me some pics when it’s done on Instagram!
Used maple syrup to bottle condition my 100% rye stout, the heaviest tasting beer for how low the abv was. Cheers!
Never thought to bottle condition with maple, that’s a great idea thanks!
I tried this one and used a bit more maple syrup, but couldn’t taste a hint of the maple flavour. The beer turned out to be really good, so I’m assuming the flavour works well with the rest of what’s going on in there! Might try the tincture next time.
Looks delicious. Wanna try this but I'm yet to upgrade to a BIAB. Still using extracts, do you happen to know what will the recipe would be for extract brewing?? Cheers!
It was long ago, but do you remember how much water you added during sparging?
does the maple taste linger when drinking? I think that would be very very pleasing. Thanks!
No it doesn’t linger it’s more subtle than anything. Give it a try and let me know if you do!
@@TheBruSho will aunt jemima maple syrup work? I cant get real maple syurp in south america
@@rg.6818 yeah for sure! Give it a try as long as it’s not sugar free. You need something with real sugar to ferment otherwise it will end up sweet
Great video! We haven't tried crushing grains yet but will give it a go soon. You pack a lot of detail in less than 8 minutes. Our first brew day (milk stout) from recipe to tasting is split across three videos and 50 minutes :) Must work on being more concise and ruthless when editing!!
Hahah yeah I try to cram it in there, I could probably let it breathe a little more. Hard to get all the info in there in a concise way
I made a spruce amber ale and used maple syrup as my sugar once, I added the maple syrup in the last 10 minutes of the boil and got little to no flavor from it, also the .5 oz willamette hops I used in the 2 gallon batch largely took over the flavor profile, definitely use willamette sparingly if you’re not going for bitterness
Agreed. The maple flavor is light. But in general maple is really just sweetness to me with a touch of smokiness so it’s hard to perceive unless you are looking for it. I think the smokiness from the malt aid to give the impression of maple more than the maple itself
Trent I love the videos. But I’m a little confused maple syrup Is a spring time thing. We tap the trees around March. When the snow just melts
Totally, I’ve never been lucky enough to have freshly tapped maple syrup. I’ve just always associated it with fall flavors
Hey Trent,
Just an idea, is it difficult to put the desired water profile of the beer on screen?
Not at all, I can work on adding that to future vids!
hello dude, what is the water target for this recipe?
Hey! I went with a Balanced Brown profile, about 1.3:1 Sulf:Chl
I am a newbie at beer making. Would like to try this but I need weights as 78.4 % Maris Otter does not tell me how much only the relative percent of the total. Please help by providing me the weights.
Hey! Thanks for watching. The percentage is in relation to the total amount of fermentables. So if you use a brewing software (beer smith or brewers friend) you can plug in grains until you hit your OG and then adjust from there to get the percentages close. You don’t have to be exact. The reason I do percentages is that everyone’s system is different so your efficiency and size of batch will determine the weights. But for 5 gal BIAB your looking at roughly 10lbs total give or take
Am I wrong in thinking that the recipe is a little off compared to the video? Recipe calls for 6 gallons to be heated for the mash. Additionally, in the video, you add 2 more gallons of water to rinse the grains after the mash. So....in total should I prepare a recipe for 6 gallons or for 8 gallons while making a 5 gallon batch?
How is maple a fall flavor when maple syrup is made in late winter and early spring?
I think for me it’s the association with leaves falling. And all the maple flavor foods at the grocery stores ha. But I know it’s typically collected closer to that time
what about using Maple syrup C grade to deal with the lack of flavour from A grades?
I think that would be a nice improvement for sure!
Some of my own recipes have chocolate malt in them. But I never put in enough to get a roasted flavor. My rule is: the more dark the malt is, the less I put in. 0,5% is enough. 2% is OK.
Thats a good rule of thumb
Nooooo…why purge a keg and then open the lid?! Why transfer from fermenter to keg but not via liquid post?!
I do that now on more sensitive beers but this one turned out completely fine
You used my least favorite malt in the world in this beer! (it's not a bad malt - I just personally hate it because of how I see it used with a lot of my customers) - 10 points if you can guess which malt it is!
Hah well I know how you feel about Crystal malts so I’m guessing it’s the Crystal 60?
I think i'm gonna do this and put it on nitro....?!?!
Hot doggy that sounds delicious!