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Old 11-08-2012, 01:48 AM   #1
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Default Replacing Honey with Maple in Christmas ale

Getting bored of my usual Christmas ale and want to change it up a bit. I usually use 1 lb of honey in the last 10 min of boil, and was thinking of replacing it with Maple syrup. What will this do? I've been doing some searching, but still not sure what to do. I want some maple flavor and aroma, and I will be kegging, so I can't prime with it. I bought some grade b but not sure when to add it, suggestions?

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Old 11-08-2012, 01:54 AM   #2
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I'd do the last couple minutes of the boil. Or at flame out.

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Old 11-08-2012, 02:04 AM   #3
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Even if you keg, doesn't mean you can't prime with it.

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Old 11-08-2012, 02:15 AM   #4
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Even if you keg, doesn't mean you can't prime with it.
How do I do this? just put it in, purge out the air and shake it, but then wouldn't it just settle at the bottom?
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Old 11-08-2012, 12:13 PM   #5
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Just treat the keg like a bottling bucket. dissolve the maple syrup in a bit of hot water. Pour into the keg and rack on top of it. Purge w/ co2 if possible. I'll do this when a tap isn't open and want it carbed and ready when one opens up.

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Old 11-08-2012, 12:40 PM   #6
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Quote:
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I'd do the last couple minutes of the boil. Or at flame out.
agreed. Anytime I've heard of adding honey, maple, or other sweet delicious fermentables, it's usually added at flame out.
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Old 11-08-2012, 05:42 PM   #7
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Quote:
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Just treat the keg like a bottling bucket. dissolve the maple syrup in a bit of hot water. Pour into the keg and rack on top of it. Purge w/ co2 if possible. I'll do this when a tap isn't open and want it carbed and ready when one opens up.
So is it okay to do this, then put right in the fridge and force carb at the same time? That way maybe since it gets cold the maple wont start to naturally carb, or start up another fermentation?
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Old 11-08-2012, 05:56 PM   #8
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You'll get more maple flavor for your money if you use grade B which is also the variety normally recommended for cooking with.

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Old 11-08-2012, 08:51 PM   #9
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So is it okay to do this, then put right in the fridge and force carb at the same time? That way maybe since it gets cold the maple wont start to naturally carb, or start up another fermentation?
You will definelty get more maple flavor this way because the maple never gets fermented since the yeast goes dormant. It stays in solution and the beer gets force carbed instead.
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Old 11-08-2012, 10:44 PM   #10
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Ok, so I think I will definetly add the Maple to the keg, so just a few more questions. Should I also add maple at flameout instead of the honey, or keep the honey and only add the maple to the keg. Or should I take out the honey all together?

Finally, any suggestions on how much maple to add in the keg, or at flameout for 5 gal?

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