Sappy K-Wee Heavy - An All Sap Beer
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OG – 1.082 (but actually more thanks to the sap), IBU – 34, ABV – 8%, Batch Size – 5.5 gallons
Ingredients
  • 14 lb 2-row
  • 1.25 lb Victory
  • 8 oz Flaked Barley – Local
  • 8 oz Caramel 40
  • 6 oz Smoked Malt
  • 3.5 oz Roasted Barley
  • 1 lb Maple Syrup, Grade B – added after primary fermentation
  • 7-8 gallons raw maple sap
  • 1.2 oz Nugget hops
  • Wyeast Scottish Ale 1728 (from another bottle of our K-Wee Heavy)
  • Safale S-04 (just in case the yeast dregs didn’t work out)
Instructions
  1. Dough in with 21.25 quarts of sap at 170, and a target temp of 155-6. Hold for one hour, then add 8 quarts boiling sap to mash out at 170.
  2. Sparge with the remaining sap at 170, adding enough water to the sap to ensure you have around 4 gallons of sparge water. Collect 6.5 gallons of wort.
  3. Boil for 30 minutes before adding the bittering hops, then 45 minutes more. With 15 minutes remaining add a ½ teaspoon of Irish moss and yeast nutrient.
  4. Knockout and chill to 65. Pitch yeast and allow to rise to 70 as it ferments. Rack after primary fermentation is complete, adding 1 pound of maple syrup.
  5. Optional – add 1 ounce oak chips that have soaked in Canadian Whiskey.
Recipe by The Local Kitchener at http://localkitchener.ca/2014/04/sappy-k-wee-heavy-all-sap-beer/