I am getting redy tho throw down a pumpkin ale and I have seen some recipes that use Maple Syrup....What are the benefits or negatives of this addition in the boil....obviously more fermentables...but will it help the flavor profile in any way??
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Kegged: Bourbon Oaked OIS, Rauchbier; Vanilla Coffee OIS; S'mores Brown Ale
Secondary: Liquid Sex Chocolate Mead
Bulk Age: Caramel Apple Mead; Cherry Mead
Future: Irish Red; Citra Pale Ale; Buckwheat Common
Maple is a pretty subtle flavor, and with the spices going on I think you would have to use more than it would be worth. The simple sugars in it will dry out the beer, so consider upping the mash temp and/or crystal malt if you do want to use it.