- 1 gallon (3.78 L) water
- 1/2 pound (3/4 cup/180 ml) maple syrup 10 ounces (282 g) brown sugar
- 0.15-0.20 ounce (around 4.2-6.0 g)
- dry hop flowers (I used Cascade hops with 5 percent IBU)
- Yeast (beer yeast or wild yeast)
- Mix the water, maple syrup, and brown sugar in a large pot. Bring the solution to a boil and immediately add 0.05 ounce (1.4 g) of hop flowers. Let it boil for 30 minutes, then add another 0.05 ounce; boil for 20 minutes more and add the remaining hops. Boil for a final 10 minutes (for a 60-minute boil in all).
- Remove the pot from the heat and place it in cold water. Cool to 70 degrees Fahrenheit (21 degrees Celsius), then add the yeast (wild or commercial). If I’m using a wild yeast starter, I usually use 1/2 to 3/4 cup (120-180 ml) of liquid.
- Strain the brew into the fermenter. Position the air-lock or cover your fermenter with a paper towel or cheesecloth. Let the brew ferment for 10 days. Start counting when the fermentation is active (this may take 2 to 3 days with a wild yeast starter).
- Siphon into 16-ounce (473 ml) swing-top beer bottles (you’ll need seven bottles) and prime each one with 1/2 teaspoon (2 g) white or brown sugar for carbonation. Close the bottles and store in a place that’s not too hot. The beer will be ready to drink in 3 to 4 weeks.
Notes: As a rough guideline, if you use hop pellets instead of dry flowers, reduce the amount a tiny bit (around 5 to 10 percent) to achieve the same level of bitterness. So instead of using 0.15 ounce (4.2 g) of dry flowers, you would use around 0.13 ounce (3.7 g) of hop pellets. Also, you can make this recipe without the maple syrup by substituting 1-1/4 pounds (567 g) brown sugar or 1 pound (454 g) dry malt extract, then doing a full fermentation and proper priming to achieve the right carbonation.
From The Wildcrafting Brewer by Pascal Baudar, © 2018 by Pascal Baudar. Reprinted by arrangement with Chelsea Green Publishing, White River Junction, VT.