Does anybody have any experience brewing with raw maple sap? I am planning to brew a 7 bbl batch using maple sap for the mash & lauter, as well as perhaps using syrup later in the process. There's plenty of info out there on syrup usage, but I haven't found any on sap. Sap is roughly a 2% sugar solution (mainly sucrose), has a gravity of 1.007, ph of 7.4, and from what I'm told has a much higher mineral content than water (specifically high in Calcium). I am in the process of getting a lab analysis of the sap to find out various levels of mineral content. My concerns lie mainly in how to treat the sap for proper ph levels, without exceding proper levels of various minerals. Any info would be greatly appreciated. Thank You.
Kevin Litchfield
Head Brewer
Lake Placid Pub & Brewery
Kevin Litchfield
Head Brewer
Lake Placid Pub & Brewery
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