Maple Syrup Wheat Beer Recipe

Wheat beers really aren’t that typical for the colder seasons.  If you are going to make a wheat beer in the winter it’s normally better to make one that is darker and full of flavor.  We do have a recipe on that.

The other way to do it is to make one that is bigger and has more, “Complex” flavors.  I’ve made this one in the past when I was on this maple syrup in everything kick.  I have to say, it’s pretty good.  It’s a big wheat with maple syrup.  It’s good for the colder months because it will warm you up and also the maple syrup adds this, “warm fuzzy feeling”, with every bottle that you open.  If you aren’t a wheat beer lover, then well most likely you aren’t going to like this one either, but if you use to like wheats and maybe just burned out of them, then give this one a shot.  As always, if you want to do it in all-grain check out the conversion chart, ratio is listed below.

Ingredients

9.25 lbs Wheat DME (55% of wheat, 45% barley)

8 oz Maple Syrup

1.5 oz Willamette (60 min)

1/2 oz Willamette (15 min)

Prime With: .5 cup corn Sugar & 1/3 maple syrup in 2 cups of water

WLP 300

Specifications 

OG: 1.083

FG: 1.016

IBU: 21

SRM: 11

ABV: 8.5

Directions

• Take 2.5 gallons of water and all malt extract as well as maple syrup
• Bring to boil
• In the beginning of the boil add 1.5 oz Willamette hops
• Boil for 45 minutes
• Add .5 oz of Willamette hops
• Boil for 15 minutes
• End boil
• Let sit in Primary for 2 weeks, be ready for a blow off
• Rack to Secondary let it sit for 3 weeks
• Bottle with corn sugar and maple syrup
• Let sit for 6 weeks in the bottles

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Maple Syrup Amber

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