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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Who here has made a home brew with maple syrup? Advice? Lessons learned?

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Old 04-22-2014, 04:50 AM   #41
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^ that sounds like an awesome idea. How long did you let the cubes sit in maple syrup? How many cubes? And how long did you let that sit in the carboy?

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Old 04-22-2014, 12:12 PM   #42
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Quote:
Originally Posted by dryboroughbrewing View Post
I've used maple syrup saturated oak cubes, I found the flavor quite pleasant.
Damn, you stole my idea! (are there any original ideas in homebrewing anymore?)

Anyway, last year I tried to clone Founder's Canadian breakfast stout and I did two batches - one with grade B maple syrup as the priming sugar (got no taste from that) and one used maple extract at bottling. The maple extract gives a decent maple flavor, but it's not the hit-you-over-the-head maple flavor I was looking for. But it came out okay and it goes well with the coffee flavor.

But the next time I was planning on doing what dryboroughbrewing says to more mimic what Founders did with the CBS.
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Old 04-22-2014, 02:20 PM   #43
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I brewed a winter warmer last December. Added 2lbs maple syrup to the boil at the 5min mark to flameout. No decernable maple flavor, however there was a lot going on with this beer. I believe I weighed in at about 6% abv, but the beer wasn't as dried out as I expected. I'm attaching the recipe below.

Based on my very limited experience I would say adding maple syrup to the boil is going to react much like adding brown sugar to the boil, which is to say you'll be drying out the beer and boosting the abv. I don't think that adding maple syrup to the boil will add any unfermentables to the wort, thereby imparting flavor.



Winter Warmer 10 Gal
All Grain Recipe
Submitted By: kennymac (Private) (Share)
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Brewer: Paul Houseworth
Batch Size: 10.00 gal Style: Christmas/Winter Specialty Spice Beer (21B)
Boil Size: 11.66 gal Style Guide: BJCP 2008
Color: 24.2 SRM Equipment: Ken's Brew Equipment
Bitterness: 27.3 IBUs Boil Time: 60 min
Est OG: 1.056 (13.8° P) Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.012 SG (3.2° P) Fermentation: My House
ABV: 5.8% Taste Rating: 30.0


Ingredients Amount Name Type #
14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
2 lbs Brown Malt (65.0 SRM) Grain 2
2 lbs Caramunich Malt (56.0 SRM) Grain 3
2 lbs Caravienne Malt (22.0 SRM) Grain 4
1 lbs 2.7 oz Special B Malt (180.0 SRM) Grain 5
1.5 oz Northern Brewer [8.0%] - Boil 60 min Hops 6
0.50 Propane (Boil 60 min) Misc 7
2.00 tsp Irish Moss (Boil 10 min) Misc 8
1.0 oz Goldings, East Kent [5.0%] - Boil 10 min Hops 9
3.00 oz Cinnamon Stick (Boil 5 min) Misc 10
2.00 tsp Nutmeg (Boil 5 min) Misc 11
2 lbs Maple Syrup [Boil for 5 min] (35.0 SRM) Grain 12
1.0 oz Goldings, East Kent [5.0%] - Boil 2 min Hops 13
0.5 oz Northern Brewer [8.0%] - Boil 2 min Hops 14
2 pkgs Octoberfest Lager Blend (Wyeast Labs #2633) Yeast 15

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Old 04-22-2014, 03:39 PM   #44
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In the past, we've added 2 pounds at flameout, I didnt find that it added much in the way of flavor. Bottlign a brown this weekend with 2 lbs grade A syrup added to secondary, will post results when I drink it

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Old 05-07-2014, 01:31 AM   #45
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Anybody try using sorbate? Was thinking of adding some syrup to secondary and tasteing until its a little sweeter than id like then adding sorbate and bottling at the time sorbate is added. My hope is that itll still carbonate but leave some actual maple taste.

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Old 05-07-2014, 02:11 PM   #46
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Used 2 lbs of Grade A maple syrup in secondary of Brown ale. Turned out syrupy sweet, as previous poster stated, not neccesarily maple, but combo maple/malty sweetness.
I steeped crystal and some others AND used all Maris Otter LME, next time plan ot use less steeped grains and less maple, or more hops.

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Old 05-07-2014, 09:24 PM   #47
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kill the yeast via Campden tabs after your beer is fermented out. Mix in desired level of Maple, and keg. You wont lose the flavor due to fermentation. easy.

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Old 05-08-2014, 12:29 AM   #48
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Dont have the equipment to keg. Thats why im hopeing that i can stop the yeast from reproducing when the levels are low enough to carb but not continue ferm

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