binaryc0de

Recipes 

Quite a bit actually but I also used maple in the boil and in the secondary. At first it was hard to tell because of the roasted flavor from the chocolate malt, but after I let it mature a little longer the maple came through. I tasted at each stage of my maple additions and by far priming with maple gave the most flavor.

gratefuldisc

Recipes 

cool, I bottled a blueberry wheat with 3/4 cup of grade B local maple syrup yesterday. It tasted pretty good before so I am waiting with my fingers crossed...

__________________
Primary 1: Pumpkin Ale (First ten gallon)
Primary 2: Belgian Pumpkin Ale (First ten gallon)
Primary 3: Autumn Dream Cider
Kegged: Empty
Planning: not sure?

HopRiverAles (my blog)

reidjoshua

Recipes 

Reviving this thread... Going to make a vanilla maple porter soon. Going to buy a 32oz bottle of Grade B Maple Syrup

- 3/4 cup or 6 fl oz. grade B maple syrup to prime with

- 8 fl oz. grade B maple syrup in last 5 min of boil

- 1.5 vanilla beans + 18 fl oz. grade B maple syrup to secondary

reidjoshua

Recipes 

Is that 64 fl oz of syrup?

vicratlhead51

Recipes 

I never had much luck getting a lot of maple flavor in anything I brewed and the syrup itself is so expensive I found the results to be rather disappointing cost vs. actual flavor achieved. I know a lot of us do it yourself type homebrewers are going to poo poo this but the best way to get a nice maple flavor is using maple extract. I used 2 oz when bottling a brown I did earlier this year and I was really happy with the results. I found the extract at a Meijers. Flavor was better than when I used even grade B maple syrup. Save the syrup for pancakes IMHO.

__________________
"Once, during Prohibition, I was forced to live for days on nothing but food and water."-W. C. Fields

-Chuck Norris had to ask Niel Fallon for permission to grow a beard.

reidjoshua

Recipes 

5 gallon batch?

vicratlhead51

Recipes 

Yeah, the flavor wasn't real in your face but it was stronger than when I put 32oz of grade B in the secondary. You could always add more or less to taste. I feel like there's a lot more control over the flavor and way cheaper with extract is all.

__________________
"Once, during Prohibition, I was forced to live for days on nothing but food and water."-W. C. Fields

-Chuck Norris had to ask Niel Fallon for permission to grow a beard.

reidjoshua

Recipes 

Great, I'm going to go this route I think. I wanted to use the Grade B stuff to be able to say on the label I used "real vanilla beans AND maple syrup" in the brew, but I guess in the end the extract I got is real maple syrup:

Ingredients: water, alcohol, pure maple syrup concentrate, caramel color

5 gallon of porter sitting on my 2 vanilla beans in my secondary right now. Going to bottle in another week w/ the extract and can't wait. Will report back.

vicratlhead51

Recipes 

Sounds tasty

__________________
"Once, during Prohibition, I was forced to live for days on nothing but food and water."-W. C. Fields

-Chuck Norris had to ask Niel Fallon for permission to grow a beard.

BLuke01

Recipes 

I am very new at brewing and just began a primary fermentation on a maple chipotle ale. I did not boil with any maple and am planning on adding about 10 oz of grade B maple to the secondary and then prime with 5 oz.

I have a 3 gal batch, do you think this would be a good ratio of maple and will not over carbonate?

Thanks for the help!