Hi,
My question is about carbonation.
I made this strong Scotch ale recipe. I want to do everything with maple syrup.
Instead, I take my water from the trees and boil it for 15 minutes before the mash step.
The reading was [3 Brix] or [1,012]. That's why my pre-boil was higher by the same amount.
OG was also higher (1,077).
Now it's time to bottling and I want to make the carbonation with maple syrup.
I test 1g. of maple syrup in 100ml of water
result is [1 Brix]
Same thing if I take 1g. of corn sugar in 100ml of water.
So I can replace corn sugar with maple syrup with the same weight.
The question is does all the sugar in maple syrup is fermentable?
Thanks!!!
Robert
Recipe Specifications
--------------------------
Boil Size: 28.72 l
Post Boil Volume: 24.22 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 20.00 l
Estimated OG: 1.070 SG
Estimated Color: 42.7 EBC
Estimated IBU: 27.4 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 70.8 %
Boil Time: 60 Minutes
Amt Name Type # %/IBU
34.00 l Varennes, Qc Water 1 -
4.50 kg Pale Malt, Maris Otter (5.9 EBC) Grain 2 64.0 %
1.00 kg Biscuit Special Roast (98.5 EBC) Grain 3 14.2 %
0.50 kg Caramel/Crystal Malt - 70/80L (150.0 EB Grain 4 7.1 %
56.00 g Goldings, East Kent [4.80 %] - Boil 60.0 Hop 5 27.4 IBUs
1.00 tsp Irish Moss (Boil 15.0 mins) Fining 6 -
0.73 kg Maple Syrup Sève [Boil for 15 min](69.0 Sugar 7 10.4%
0.30 kg Maple Syrup sirop [Boil for 15 min](69.0 Sugar 8 4.3%
1.0 pkg Irish Ale (Wyeast Labs #1084) [124.21 ml Yeast 9 -
My question is about carbonation.
I made this strong Scotch ale recipe. I want to do everything with maple syrup.
Instead, I take my water from the trees and boil it for 15 minutes before the mash step.
The reading was [3 Brix] or [1,012]. That's why my pre-boil was higher by the same amount.
OG was also higher (1,077).
Now it's time to bottling and I want to make the carbonation with maple syrup.
I test 1g. of maple syrup in 100ml of water
result is [1 Brix]
Same thing if I take 1g. of corn sugar in 100ml of water.
So I can replace corn sugar with maple syrup with the same weight.
The question is does all the sugar in maple syrup is fermentable?
Thanks!!!
Robert
Recipe Specifications
--------------------------
Boil Size: 28.72 l
Post Boil Volume: 24.22 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 20.00 l
Estimated OG: 1.070 SG
Estimated Color: 42.7 EBC
Estimated IBU: 27.4 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 70.8 %
Boil Time: 60 Minutes
Amt Name Type # %/IBU
34.00 l Varennes, Qc Water 1 -
4.50 kg Pale Malt, Maris Otter (5.9 EBC) Grain 2 64.0 %
1.00 kg Biscuit Special Roast (98.5 EBC) Grain 3 14.2 %
0.50 kg Caramel/Crystal Malt - 70/80L (150.0 EB Grain 4 7.1 %
56.00 g Goldings, East Kent [4.80 %] - Boil 60.0 Hop 5 27.4 IBUs
1.00 tsp Irish Moss (Boil 15.0 mins) Fining 6 -
0.73 kg Maple Syrup Sève [Boil for 15 min](69.0 Sugar 7 10.4%
0.30 kg Maple Syrup sirop [Boil for 15 min](69.0 Sugar 8 4.3%
1.0 pkg Irish Ale (Wyeast Labs #1084) [124.21 ml Yeast 9 -