New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > Maple Free-For-All Ale




Reply
 
LinkBack Thread Tools Display Modes
Old 12-14-2009, 05:37 AM   #1
deyoung
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Vancouver, BC
Posts: 29
Default Maple Free-For-All Ale

I just brewed my first GF batch.

7 lbs sorghum syrup
1 lb Canada No. 1 medium maple syrup
1 oz cascade (boil)
0.5 oz cascade (5 min finish)
Nottingham dry ale yeast

OG came out at 1.048. Maple flavour not really present after brewing. I'm considering adding some more maple syrup at racking time. Anyone else had experience using maple syrup?



__________________

Bottled: Pumpkin Ale
Bottled: Junk in the Dunkel (Dunkelweizen)
Secondary: Empty
Primary: American IPA
Up Next: ???

nerdbeer.com

deyoung is offline
 
Reply With Quote Quick reply to this message
Old 12-14-2009, 05:33 PM   #2
BBBF
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: Chicago
Posts: 965
Liked 33 Times on 28 Posts
Likes Given: 8

Default

Maple syrup will ferment out. I don't think you'll have much flavor from it and it will really dry out your beer. I'd recomend some maltodextrin for body. You can get some maple flavors and aroma from fenugrek (an indian spice), if you can find it.



__________________
BBBF is offline
 
Reply With Quote Quick reply to this message
Old 12-14-2009, 11:43 PM   #3
ldgenius2000
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Gainesville, Fl
Posts: 190
Default

Also for maple flavor use a lower grade syrup, like grade B, I think thats no 2. The darker the syrup the more flavorful it will be after fermenting.

__________________
ldgenius2000 is offline
 
Reply With Quote Quick reply to this message
Old 12-15-2009, 12:34 AM   #4
Lcasanova
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Lcasanova's Avatar
Recipes 
 
Join Date: Jul 2009
Location: Park Ridge, IL
Posts: 1,045
Liked 6 Times on 6 Posts
Likes Given: 4

Default

What if you primed with maple syrup too?

__________________
Lucky 13 Brewing Company
Est. 2009
Lcasanova is offline
 
Reply With Quote Quick reply to this message
Old 12-15-2009, 02:42 AM   #5
jackson_d
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: Wicker Park, Chicago IL
Posts: 331
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by ldgenius2000 View Post
Also for maple flavor use a lower grade syrup, like grade B, I think thats no 2. The darker the syrup the more flavorful it will be after fermenting.
+1 Grade B Maple Syrup. I had an obsession for maple stouts. Spent a bunch of time researching. The lower grade syrup, the better it taste in beer, The more 'ruffage' there is present.

Higher grades are mostly fermentable sugar. Lower grades have bits of real maple in there, etc, that really adds to the flavor...

Also

I used a gallon. Yes a real gallon. 4 quarts at $18.99 per quart. each quart was 3 pounds. So 12 pounds maple syrup! No joke. The blow off tube was violent for 5 or 6 days. I did not do gluten free, my OG was 1.126, and its been in secondary for 2 months. The abv is 11.36% right now and the burn is hot. It might need a year to settle..

Anyways what i am getting at- maple syrup is mostly fermentable. You need to use A LOT to get the flavor of maple. And use the lowest grade you can find. Next time i do the maple stout, I'm going to order some grade C or D from Vermont or Canada.

__________________

Fermenting: 12g Elevated Line California Lager
Kegged: Elevated Line Toast IPA, Founder's Breakfast Stout Clone, Elevated Line Blonde, Elevated Line Christmas Molasses Porter
On Deck: Death by Dunkel, Mango Lambic?, Barleywine, Wheat, Cali Lager, Pilsner, Honey Porter, etc., etc...
jackson_d is offline
 
Reply With Quote Quick reply to this message
Old 12-16-2009, 03:50 PM   #6
deyoung
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Vancouver, BC
Posts: 29
Default

Great advice jackson_d--thanks. That should be mind blowing when it's ready to drink!

__________________

Bottled: Pumpkin Ale
Bottled: Junk in the Dunkel (Dunkelweizen)
Secondary: Empty
Primary: American IPA
Up Next: ???

nerdbeer.com

deyoung is offline
 
Reply With Quote Quick reply to this message
Old 12-16-2009, 03:55 PM   #7
Mirilis
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Mirilis's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Celina, Ohio
Posts: 1,259
Liked 13 Times on 12 Posts
Likes Given: 1

Default

I use maple syrup in my brown ale in the recipe coloumn, but I also put dark brown sugar in it. Between the two it mostly ferments out (except for small part of the maple and the molasis in the dark brown sugar). It dries it out a bit but still leaves some of the sweetness there. If you use MO as a base it gives it a nice malty taste.

Optionally you can toast some of the MO for nutty flavor. But back to the point its hard to get a strong maple flavor unless you use some kind of extract or you dont ferment it.

__________________
Mirilis is offline
 
Reply With Quote Quick reply to this message
Old 12-16-2009, 04:34 PM   #8
Lcasanova
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Lcasanova's Avatar
Recipes 
 
Join Date: Jul 2009
Location: Park Ridge, IL
Posts: 1,045
Liked 6 Times on 6 Posts
Likes Given: 4

Default

Quote:
Originally Posted by Mirilis View Post
I use maple syrup in my brown ale in the recipe coloumn, but I also put dark brown sugar in it. Between the two it mostly ferments out (except for small part of the maple and the molasis in the dark brown sugar). It dries it out a bit but still leaves some of the sweetness there. If you use MO as a base it gives it a nice malty taste.

Optionally you can toast some of the MO for nutty flavor. But back to the point its hard to get a strong maple flavor unless you use some kind of extract or you dont ferment it.
If MO= Maris Otter, that can't be used for Gluten Free beers
__________________
Lucky 13 Brewing Company
Est. 2009
Lcasanova is offline
 
Reply With Quote Quick reply to this message
Old 12-16-2009, 05:05 PM   #9
Mirilis
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Mirilis's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Celina, Ohio
Posts: 1,259
Liked 13 Times on 12 Posts
Likes Given: 1

Default

DOH!! I didnt see the gluten free part of OP

__________________
Mirilis is offline
 
Reply With Quote Quick reply to this message
Old 12-16-2009, 07:05 PM   #10
conpewter
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
conpewter's Avatar
Recipes 
 
Join Date: Nov 2007
Location: East Dundee, Illinois
Posts: 5,088
Liked 35 Times on 31 Posts
Likes Given: 6

Default

You could also try some maple flavoring, used it in some bacon cookies I made once.



__________________

"People should not be afraid of their governments. Governments should be afraid of their people." - V

Primary: Nothin
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
Kegged: Crappy infected mild
Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash

conpewter is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Sugar Free Maple Syrup in beer?? pgenius Beginners Beer Brewing Forum 12 03-20-2009 03:11 AM
Maple Beer (Rich Maple Color) Registered User Home Brewing Photo Forum 7 05-28-2008 11:15 PM
Maple Sap BRL Recipes/Ingredients 1 04-08-2008 05:36 PM
More maple ?'s Have you succeeded in making a maple beer? JohnA111 General Beer Discussion 1 03-18-2008 03:21 PM
Maple wheat Clone brew AG, should I add more More maple at kegging? rshosted All Grain & Partial Mash Brewing 7 01-29-2008 03:46 PM