Started: 7 Sep 03
Bottled: 16 Sep 03
Ingredients
1.7 Kg can BYOAH Weizen
1 Kg Coopers Wheat Malt Extract
700 ml Cabin Brand Maple Syrup
250 gms Crystal Malt
11 gms packet Safale K-97 Superb Weizen Yeast (failed to start wort)
7 gms Nottingham Ale Yeast (added on Day 2)
Method
Bring 4L of water to boil, turn off heat, slowly add Crystal Malt
(will foam over if added too quickly)
Let steep for 20 mins
Strain into fermenter, sparge with cold water
Add 2 L Boiling water
Warm other ingredients, add to fermenter
Top with warm/cold water to make 23 Litres at about 25 deg C
Measure Specific Gravity
Pitch Yeast
Facts and Figures
OG 1.048
FG reached: 1.014
23 Litres
|
Yeast must have been dead - failed to start the wort After waiting more than 24hrs with no sign of life, added Nottingham Ale Yeast (the only other yeast we had on hand) Wort started bubbling very slowly a few hours later and then took off Going into bottle the brew didn't exactly taste like Maple Syrup - probably didn't add sufficient for that (too expensive to buy large quantities in Australia) - but it had a tangy-hoppy, pleasantly peculiar flavour - hard to describe really Taste Test - tried this beer after only four weeks in the bottle. Very strong, complex flavour - very hard to describe - other than different, but darn good. Not sure if it is the Maple Syrup that gives it its unique flavour, the Weizen base, or both - but it turned out to be a really good brew. And the Canucks put Maple syrup on pancakes - what a waste - should go to the nearest brewery.
|
