Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Extract Brewing > Maple Nut Brown Ale critique?
Reply
 
LinkBack Thread Tools
Old 01-01-2009, 10:12 PM   #1
Bald Head Brewer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Bald Head Brewer's Avatar
Recipes 
 
Join Date: Jun 2008
Location: Greenville, SC
Posts: 22
Default Maple Nut Brown Ale critique?

Brewing a Maple Nut Brown Ale and would like to run the recipe by some of you out there for advice….

Method: full-wort-boil extract brew with steeping grains

Ingredients:
6 gallons of spring water
6 lbs. of Briess Golden Light DME
2 lbs. of Maple Syrup Grade B
Steeping Grains consist of ¼ lbs each of Chocolate, Special B, Biscuit, & Special Roast
1 oz of Sterling hops
Wyeast #1028 London Ale Yeast
Priming with either Maple Syrup or Brown Soft Candi Sugar??

Steps:
-Steeping for 30 minutes at 150 degrees
-Planning to boil all hops for 60 minutes
-Adding all 2 lbs of Maple Syrup to the wort as it is cooling, not during the boil
-Planning to ferment at 70-72 degrees

Any critiques are welcome….

Thanks and Happy New Year

__________________
PRIMARY: Toasted Amber Ale, Hybrid Amber Kolsch
SECONDARY: Not at the moment
BOTTLED: Honey Blonde Ale, Nut Brown Ale
PLANNED: Abbey Weizen, Holiday Spiced Ale
Bald Head Brewer is offline
 
Reply With Quote Quick reply to this message
Old 01-01-2009, 11:01 PM   #2
AZ_IPA
PKU
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
AZ_IPA's Avatar
Recipes 
 
Join Date: Jun 2008
Location: The Cold Part of AZ
Posts: 43,882
Liked 6331 Times on 5487 Posts
Likes Given: 851

Default

I'd add the maple syrup during the last 10-15 minutes of the boil (careful not to scorch it on the bottom of the kettle) - just to make sure it's all dissolved and any nasties are killed.

I would just prime with normal priming sugar (dextrose), but I like to keep things simple.

sounds like a very good recipe - I was meaning to make a brown this winter, but haven't yet...

__________________
AZ_IPA is online now
 
Reply With Quote Quick reply to this message
Old 01-01-2009, 11:01 PM   #3
KayaBrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Jay, Adirondack Mountains, NY
Posts: 2,171
Liked 124 Times on 108 Posts
Likes Given: 96

Default

I'll critique this when you send me a 12 pack for some "lab work"! Seriously, the recipe sounds good. I'm on my laptop right now, otherwise I'd spin it through BeerTools for you. Maybe someone else can help?

__________________
KayaBrew is offline
 
Reply With Quote Quick reply to this message
Old 01-01-2009, 11:37 PM   #4
Bald Head Brewer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Bald Head Brewer's Avatar
Recipes 
 
Join Date: Jun 2008
Location: Greenville, SC
Posts: 22
Default

I appreciate the prompt responses.

My only concern to adding the Maple Syrup in during the boil is that it will cook off all of the maple flavor? I considered adding it in the last minute of the boil to pasteurize it, but decided to simply add after the flame goes out.

I have even seen adjuncts such as honey added to the primary instead of the boil in order to maintain the flavor.

If I'm looking for a noticeable, but not overwhelming, maple flavor should I even boil it at all?

__________________
PRIMARY: Toasted Amber Ale, Hybrid Amber Kolsch
SECONDARY: Not at the moment
BOTTLED: Honey Blonde Ale, Nut Brown Ale
PLANNED: Abbey Weizen, Holiday Spiced Ale
Bald Head Brewer is offline
 
Reply With Quote Quick reply to this message
Old 01-02-2009, 12:19 AM   #5
AZ_IPA
PKU
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
AZ_IPA's Avatar
Recipes 
 
Join Date: Jun 2008
Location: The Cold Part of AZ
Posts: 43,882
Liked 6331 Times on 5487 Posts
Likes Given: 851

Default

I don't know if boiling will affect maple flavor -- that's a good question.

But, the combo of potentially losing flavor and risking scorching, I would agree with your original plan to add the syrup at flame out

__________________
AZ_IPA is online now
 
Reply With Quote Quick reply to this message
Old 01-02-2009, 12:35 AM   #6
joety
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
joety's Avatar
Recipes 
 
Join Date: Oct 2008
Location: Germantown Wisconsin
Posts: 1,446
Liked 16 Times on 14 Posts
Likes Given: 19

Default

Maple syrup is created by boiling. I would not risk the infection. Most of the odd lot fermentables I've seen added after the boil (such as fruit) I've seen done in the secondary when the wort has already built up sufficient yeast levels and alcohol.

__________________
Conical 1 - Forbidden Fruit Calypso IPA
Conical 2 - Empty
Carboys - Bavarian Dunkel

Secondaries - None
Lagering in Kegs - None

Kegged: Belgian Dirty Blonde Trappist Ale, Bourbon County Stout, BLC
Bottled: Oaked Bourbon Porter
Planned: Chocolate Cherry Stout
joety is offline
PitaPacket Likes This 
Reply With Quote Quick reply to this message
Old 01-02-2009, 11:41 AM   #7
snailsongs
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Eugene, OR
Posts: 690
Liked 6 Times on 6 Posts
Likes Given: 1

Default

Quote:
Originally Posted by Bald Head Brewer View Post
If I'm looking for a noticeable, but not overwhelming, maple flavor should I even boil it at all?
Maple syrup is created by boiling off tree sap for hours and hours until the sugars break-down into a hyper-condensed version of the sap, the sugars remain and the less desirable flavors and compounds are all boiled away. Boiling the maple syrup for a few minutes should not in any way take away it's flavor.
__________________
snailsongs is offline
 
Reply With Quote Quick reply to this message
Old 12-14-2009, 05:05 PM   #8
deyoung
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Vancouver, BC
Posts: 29
Default

I'm curious to hear how this turned out. I just did a batch with maple syrup and worry I don't have enough maple flavor. I used 7 lbs malt extract with 1 lb of syrup. I'm going to taste at racking time and then add more maple into the secondary if required. Also I might prime with syrup as well.

How did yours end up tasting?

__________________

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, 10:25 PM   #9
Burro2882
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: San Diego, CA
Posts: 138
Liked 1 Times on 1 Posts

Default

Sounds pretty good, but the mistake i made recently with a scotch ale is that i over "sweetened it" by not balancing it with enough hops. If i went with your recipe i might add more hops later in boil. Thats just me tho

__________________

"If you ever reach total enlightenment while drinking beer, I bet it makes beer shoot out your nose."
-Deep Thoughts, by Jack Handy

Burro2882 is offline
 
Reply With Quote Quick reply to this message
Old 12-16-2009, 11:08 AM   #10
fishruss
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Big Stone, SD
Posts: 11
Default

I made a porter extract kit and added 8oz. organic maple syrup at the last 10 min of boil. Drinking one right now. Has been in the bottle for 2 months. Definitely taste the maple syrup, but not super-overpowering. Will do it again with probably the same amt. of maple-no more.

__________________
fishruss is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Maple Wheat Porter? - critique a leftovers brew snailsongs Recipes/Ingredients 9 05-06-2009 03:46 AM
Maple Nut Brown - too sweet? Mathematics General Techniques 2 01-08-2009 03:35 PM
Brown Ale + Maple Syrup... Anthony_Lopez Recipes/Ingredients 6 11-19-2008 06:07 PM
Maple Nut Brown Ale not so good snail Beginners Beer Brewing Forum 14 10-08-2008 12:05 PM
Maple Pecan Brown Ale evenstill Recipes/Ingredients 6 05-23-2008 10:49 PM



Newest Threads

LATEST SPONSOR DEALS