I am making an attempt at a maple stout tomorrow.
Charlie's book says 1 GALLON syrup per 5 gallons of beer. 1 FREAKIN GALLON!
I actually went to whole foods and bought 4 32 oz bottles of grade B Organic Maple Syrup made by Whole Foods for freakin $18.99 each! Beersmith says OG 1.137 and 14% when its all said and done!
I dont know what to do either. I was also thinking about half at the end of the boil, and then half in the secondary. I really want me some maple flavor, but am concerned since maple syrup is mostly sucrose, that it will mostly ferment out and the beer will be super dry either way...
I might just do it an put in a freaking gallon of maple syrup and see what happens.
As far as if you should use just 11 oz and treat it like honey, whenever i use a pound of honey, I never taste the actual honey in the beer. My thought would be that you need a sh*t ton of maple syrup to get the taste, but I am nervous about an entire gallon...
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...