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Old 12-16-2009, 08:13 PM   #11
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You could also try some maple flavoring, used it in some bacon cookies I made once.
Bacon Cookies? I dont know if i should be repulsed or not.. part of me wants to make them and part of me wants to vomit at the thought...
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Old 12-16-2009, 08:28 PM   #12
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Bacon Cookies? I dont know if i should be repulsed or not.. part of me wants to make them and part of me wants to vomit at the thought...
They were OK, not wonderful but not gross. Would have been improved by simply leaving the bacon out.

http://allrecipes.com/Recipe/Maple-B...es/Detail.aspx
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Old 12-17-2009, 12:26 AM   #13
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Anyone else had experience using maple syrup?
I used 1/2 gallon or so in my maple ale recipe, and there's very, very little maple flavor (and this was Organic Grade B) and it burns hot (like another poster mentioned), so yes, you need to use A LOT, and it'll take a while to settle down. Also, I primed with it, and the head is, frankly, sh!tty, so I wouldn't recommend it.

I've also tried using fennugreek, and I used 2 TBS and there's a very light maple-like aroma/flavor. You can find it at Indian Food stores or Asian Markets (pretty cheap, too).

Good luck!
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Old 01-14-2010, 02:55 AM   #14
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An update on my gluten-free ale....

I left it in the primary for 7 days instead of the usual 4. The gravity was still up at 1.026. I racked a second time, adding some yeast nutrient to try and kick things up a bit. It has now been fermenting for almost 5 weeks and although it has slowed very gradually it's still going a bit. I think I'm going to test the gravity in the next few days and if it's below 1.014 or so I'm going to bottle.

I imagine the lack of malt is to blame for the slow fermentation. I'm not sure if the sorghum was malted prior to being processed into a syrup.

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Old 01-15-2010, 07:54 AM   #15
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Gravity finally down to 1.012 so should be ready for the bottle any time. The taste has really mellowed out now with the harsh aftertaste all but gone. Going to put some fresh vanilla bean in and leave in the carboy for one more week. Finings added at first racking have really done their job now so it's looking crystal clear.

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Old 01-15-2010, 10:46 AM   #16
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The maple flavor may come back with time---I was really disappointed with my maple porter (1 quart maple syrup in 5 gal). At 3 weeks in the bottle, carbonation was good, tasted like a good porter, no maple flavor.

At 5 weeks, the maple flavor was back, faint but definitely present.

t

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Old 01-15-2010, 03:31 PM   #17
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Maple needs a sweet base to be noticeable. In all the time I've been brewing, I've never heard of a good result with maple. Maybe with a sorghum-based beer, the residual sweetness will be enough to make the maple come out.

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Old 02-04-2010, 05:42 PM   #18
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I've completed given up on the maple flavour. Any that was there was probably boiled off on brew day. However this beer has turned out really nice. The sorghum aftertaste can be pretty nasty which had me worried while this one was aging. But I can report that that mellows significantly over time. After a couple weeks in the bottle, it's not really even there any more.

Next GF batch will have just sorghum syrup and some hops, for a good baseline test. Then we'll start adding stuff on subsequent batches.

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Old 02-04-2010, 06:07 PM   #19
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I've completed given up on the maple flavour. Any that was there was probably boiled off on brew day.
Maple flavor can't be boiled out. Maple syrup is made by boiling maple sap for hours on end.

The flavor must be fermented out.
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