InYerMouth

Recipes 

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: Citrus Peach Wit; S-BarleyWine; American Brown Ale, Freedom Rain ESB
Primary: Year End Hefe; Inglorius Basterd Ale; Resolution Pale Ale
Secondary: Bourbon Oaked OIS
Bulk Age: Caramel Apple Mead; Cherry Mead
Future: Buckwheat Common; Chech Pils; Kolsch

Oldsock

Recipes 

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.

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Check out The Mad Fermentationist for my adventures in fermentation (cheese, bread, ginger beer plant, and of course plenty of funky beer).