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.

In The Sugarbush


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


OG: 1.083

FG: 1.016

IBU: 21

SRM: 11

ABV: 8.5


  • 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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Sweet Potato Beer

In the fall people go crazy with the pumpkin beers.  If you came into the shop I was most likely suggesting to make a beer that’s a bit different, a squash beer.  I actually put up a post on this on how to do it as well.   There is another recipe that I’ve done a couple of times as well which has turned out pretty well.  It’s from the blog, “brew-dudes”, their blog is similar to ours at Jay’s Brewing – they really don’t give the same old tips that you find every where and give practical bits of advice.

So the recipe that is pretty cool that you should try out if you are bored or are out of ideas for recipes is, a sweet potato beer.   It’s pretty cool, it’s a great beer that will taste different then the ones that you try in the store for sure.  The specifications are below.

Batch size: 6.5gal
OG:1.048 (grain based, no assumptions made for sweet potatoes, but true OG should be a bit higher)
IBUs:  30
SRM: 13.3 (again, color may get more orange from potatoes) 

This recipe that they have done is really for all-grain, but if you were planning on making it with extract with specialty grains, this conversion chart is going to help you out.

Good Luck


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Formulas You Need To Know For ABV

Sometimes when making a recipe it’s a lot easier to work backwards.   Maybe you’ll think to yourself, “I would really like to make a beer that is 9% ABV”.  Well to know how to answer this question you can use a formula to figure out how much DME or LME to use.

To calculate ABV:

(ABV/0.84) = approximate number of pounds of DME to use in a recipe

(ABV/0.71)  = approximate number of pounds of LME to use in a recipe.

To show how this would work, lets say you want to make a 9.5% beer and you know you wanted to use dry malt extract.  The formula would look like this:

(9.5/0.84) =approximate number of pounds of DME to use in a recipe

(9.5/0.84) = 11.4 lbs of dry malt extract.

The other formula that might be helpful is if you think in OG instead of ABV.  When you are thinking in terms of original gravity the formula that you might want to use is this:

Using Extracts To Find Original Gravity:

(((Original Gravity – 1)(5))/0.044) = Approximate number of pounds of DME required to achieve correct original gravity

(((Original Gravity – 1)(5))/0.037) = Approximate number of pounds of  LME required to achieve correct original gravity

An example of how to use this formula is, if you wanted to have a gravity of 1.056 but you didn’t know how much malt extract add you would use the formula above

(((1.056-1)(5))/0.044) =

(((0.056)(5))/0.044) =

(.28/0.044) =

(.28/0.044) = 6.36 lbs of  dry malt extract to get a gravity of 1.056


This formula does not put into account the use of specialty grains.  So I would not hold an absolute value on the number that you get at the end rather, I would use these formula’s for ballpark figures.   If  you are an all-grain brewer, we do have a conversion chart to help you out with that as well, hope it helps.




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Saint Patrick’s Day Beer Recipes

If you are like me, the week before Saint Patrick’s  Day I’m making my beer because of bad planning.  Well not this year!  I’ve been planning out this one for a while.

This year is different.  I’ve marked this beer down for a while thanks to the brewing calendar.  If you want to know, Saint Patrick’s Day is March 17th this year, a Saturday.  Pretty much my favorite holiday along with Fat Tuesday (Feb 21st this year) but I digress.  Everyone is Irish on Saint Patrick’s Day, as seen in the picture below.

(Guy lost in woods with weird hat trying to be accepted as Irish on Saint Patrick’s Day)

So getting back to it, we need to be thinking about the beer that we are going to be making.  It really gets easy for this holiday, you either have and Irish Red, or a Dry Stout.

For the Dry Stout I already have a recipe up about this one.  Just don’t use the whiskey and it’s still going to be pretty stand up.  Or use Irish whiskey instead. Also if you are going all-grain, use the conversion chart and just convert the LME or the DME.


But what I can tell you is that I am going to be making this Irish Red.  I love this recipe.  It’s one of my classics that I make.  What I really like about this recipe is that in the stores, it’s really hard to get a good Irish Red.  This recipe makes the Sam Adams Irish look like it’s amateur hour.  A little cocky? Try the recipe and I’m sure you’ll agree.  If you don’t, well, I’m one man –  I can’t save the world…

Irish Red:

OG: 1.056

FG: 1.011

SRM: 16

IBU: 33

ABV: 5.9%


6.6 lbs LME Golden Light

1.0 lb Biscuit Malt

2 oz Chocolate Malt

8 oz CaraMunich

8 oz Cara Foam

1 oz Fuggle (60min)

1 oz Fuggle (30min)

.5 oz Kent Goldings (15min)

.5 oz Kent Goldings (5min)

WLP 004 or WLP 002 WLP023 Safale 04 – any of these work


Take the grains and steep in 2.5 gallons of water at 150 degrees for 30min.  Take out after 30min.  Add malt extract and bring to a boil.  At the begining of the boil add 1 oz of Fuggle hops.  Boil for 30min then add 1 oz of Fuggle hops.  Boil for 15min then add .5 oz of EKG boil for 10 min then add .5 oz of EKG.  Boil for 5 min then kill the boil.

Cool down, pour into fermenter, fill up to 5 gallons and then pitch yeast.

Primary: 1-2 weeks

Bottles: 3-4 Week

Total Time: 6 weeks

Flavor Profile

The biscuit malt really is added to this recipe to mimic that of Maris Otter.  Maris Otter is a base malt that is English, super clean and has a bready flavor to it.  Has a great mouth feel.  Biscuit malt taste exactly as the name describes, like biscuits.

The chocolate malt is added for the color, this will make the beer, “red” in color.

Caramunich, again another bready and sweet type of specialty grain.  This will add some color to the beer.

Carafoam, this is for head retention.

The hop choices are fuggles and east kent goldings.  Both of these are English style hops.  Having this recipe at 33 IBU really doesn’t over power the flavors that come with the beer.  I use these hops in some way in almost all of my beer recipes that are European ale’s.  Love, love, love these hops!


This recipe is one of my favorties as well as one of the most requested ones that I do.  If you are looking at doing it all-grain, just use the conversion table that is in our blog.  

This is just a fantastic beer to make.  And if you start thinking about it now, you won’t be in a rush for Saint Patrick’s day.

Good luck and if you have any comments or suggestions leave them in the space provided below!


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