CanaltownBrewer
Member
I am going to attempt a maple stout. I'm just wondering if there is a point at which you can reach "too much" maple syrup in the recipe. I plan to add a half gallon of maple syrup to the wort, and wonder if that will give me enough or too much maple flavor. Also, I'd like to use maple syrup to charge the bottling. I have seen recommendations from 1 to 2 cups for that purpose. Anyone have any ideas or suggestions in either regard? I'm a newbie, so any and all details are appreciated. Thanks!
Pat
Pat