Sugar
Maple syrup
Ferments dry like any sugar, leaving a faint woody note rather than the maple flavour people expect.
Colour
35 L
69 EBC
Potential extract
30 ppg
points per pound per gallon
One kilo gives
+9.0
gravity points in a 20 litre batch at 72% efficiency
Usual ceiling
15%
of the grist
Enzyme
No
Needs a base malt in the mash to convert it
How to use it
Use it for dryness and a subtle background, not for maple character. Nothing survives fermentation intact.
Belongs in
- American Brown Ale
- American Porter
Buying it
Buy it whole and crush it on brew day if you can. Milled malt goes stale within weeks, and a stale base malt is the most common reason a beer with no obvious fault still tastes of nothing. Store it cool, dry and sealed against insects.
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