Homer

Recipes 

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?

thanks

Double_D

Recipes 

I'd do the last couple minutes of the boil. Or at flame out.

sfrisby

Recipes 

Even if you keg, doesn't mean you can't prime with it.

Homer

Recipes 

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?

sfrisby

Recipes 

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.

Zandrello

Recipes 

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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Homer

Recipes 

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?

wileaway

Recipes 

You'll get more maple flavor for your money if you use grade B which is also the variety normally recommended for cooking with.

sfrisby

Recipes 

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.

Homer

Recipes 

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?