MAPLE SAP PORTER

For National Homebrew Day on May 4th, I had planned on whipping up a batch Maple Sap Porter, but the Box Elder (Manitoba Maple) trees that I tapped were not producing enough sap by Saturday, so I went with Plan B: A Black Saison. I made 10 gallons of that and will split the batch and infect 5 gallons with some Brett B.
Anyway, my friend who owns the trees told me on Sunday that the sap has stopped flowing and we netted about 3 gallons of sap. I picked up the sap and brewed a small batch of Maple Porter.

Sweet Box (Maple Sap Porter)
0.700 KG Pale Malt (Maris Otter)
0.600 Malteurop 2 row pale malt
0.150 Briess Munich 10L
0.040 Black Patent Malt
0.040 Chocolate Malt
0.030 Carafa II
boil 60 min 10.0G Goldings ~ pellet
boil 20 min 15.0G Goldings ~ pellet
boil 1 min 15.0G Goldings ~ pellet

I only used the Maple Sap and did not augment with water or any other fluid. I was boiling down a couple of liters to syrup consistency so I could put that at the end of the boil but I ended up burning it so I had to improvise. I collected some sparge runnings and put that on medium heat for about an hour and added that to the boil kettle at flameout. I am hoping it will end up a little sweet. I also used London III Wyeast 1318 which tends to lend a sweetness to the beer. I did not treat the sap in any way nor did I use any Irish Moss

This was all I was able to get from the experiment, but should be very interesting to taste it. I am very much looking forward to this.

Ale "X" Old Ale

On March 2, my wife, Stefanie, gave birth to a baby boy that we named "Alexander". In honour of this occasion, I will be making Ale "X",a 10% ABV OLD ALE that I plan to drink once a year for the next ten years.
A BJCP descriptor for an Old Ale: Flavor: Medium to high malt character with a luscious malt complexity, often with nutty, caramelly and/or molasses-like flavors. Light chocolate or roasted malt flavors are optional, but should never be prominent. Balance is often malty-sweet, but may be well hopped (the impression of bitterness often depends on amount of aging). Moderate to high fruity esters are common, and may take on a driedfruit or vinous character. The finish may vary from dry to somewhat sweet. Extended aging may contribute oxidative flavors similar to a fine old Sherry, Port or Madeira. Alcoholic strength should be evident, though not overwhelming. Diacetyl low to none. Some wood-aged or blended versions may have a lactic or Brettanomyces character; but this is optional and should not be too strong.

ALE "X" Old Ale
5.0 KG Malteurop 2 row pale malt
3.0 Pilsner (2 Row) Ger
1.0 Wheat Malt
0.45 Flaked Barley
0.35 Crystal 75L
0.3 Cane Sugar Syrup
0.2 Honey
0.15 Black (Patent) Malt

60 grams Fuggles @60 min 4.5 AA
43 grams Perle @60 min 7.5 AA
1728 Wyeast with 3 liter starter

There is a very good chance that I will boil some first runnings for a time. I really like the effect that it gives, an almost burnt caramel taste and aroma. That lasts a long time which will add another layer to the taste profile. The sugars that I am using is straight from my cupboard. I am not going to bother going out of my way to get sugars, what I have laying around should suffice.
This should be a tasty beast if you are the type of person who hangs around the sharp cheese spread at high brow parties and forgets to mingle while you are drinking port and eating cheese.
This is a ten year journey. I hope all goes well.

FLANDERS

On may 19th, I wrote a post about making a Flander's Red. I even bought a pack of Roeselare yeast but I was slightly hesitant to use it because it was a year old when I bought it. My LHBS didn't bother getting anymore in because there wasn't much of a demand for it. So, I put my plans on making a sour beer on hold, until today. I had a friend go to Minneapolis a couple weeks ago and I asked him to bring back a pack of Wyeast's Roeselare yeast. He did, and today, I brewed a batch of Flander's.
Here is my recipe:
2.5KG Malteurop 2 row pale malt
1.5KG Vienna Malt
0.38KG Flaked Corn (Maize)
0.37KG Honey Malt
0.15KG Caraaroma
0.05KG Chocolate Malt

I pitched a pack of Wyeast's 1056 American Ale Yeast into the wort and I plan to wait a few days until the gravity drops to about 1.020, then I will rack into a secondary and pitch the Roeselare yeast. At some point, I will add some oak chips to give it a little woody taste. There are so many different ways to make a Flanders and the technique I am following is a faux blended Flanders. Usually, you ferment the wort with the Roeselare for a year and then you blend the beer with a younger batch. My way does not have the art to it that blending does, but this is my first sour so I figured I would play it safe.