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Old 12-14-2009, 06:37 AM   #1
deyoung
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I just brewed my first GF batch.

7 lbs sorghum syrup
1 lb Canada No. 1 medium maple syrup
1 oz cascade (boil)
0.5 oz cascade (5 min finish)
Nottingham dry ale yeast

OG came out at 1.048. Maple flavour not really present after brewing. I'm considering adding some more maple syrup at racking time. Anyone else had experience using maple syrup?
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Old 12-14-2009, 06:33 PM   #2
BBBF
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Maple syrup will ferment out. I don't think you'll have much flavor from it and it will really dry out your beer. I'd recomend some maltodextrin for body. You can get some maple flavors and aroma from fenugrek (an indian spice), if you can find it.

 
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Old 12-15-2009, 12:43 AM   #3
ldgenius2000
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Also for maple flavor use a lower grade syrup, like grade B, I think thats no 2. The darker the syrup the more flavorful it will be after fermenting.

 
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Old 12-15-2009, 01:34 AM   #4
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What if you primed with maple syrup too?
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Old 12-15-2009, 03:42 AM   #5
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Quote:
Originally Posted by ldgenius2000 View Post
Also for maple flavor use a lower grade syrup, like grade B, I think thats no 2. The darker the syrup the more flavorful it will be after fermenting.
+1 Grade B Maple Syrup. I had an obsession for maple stouts. Spent a bunch of time researching. The lower grade syrup, the better it taste in beer, The more 'ruffage' there is present.

Higher grades are mostly fermentable sugar. Lower grades have bits of real maple in there, etc, that really adds to the flavor...

Also

I used a gallon. Yes a real gallon. 4 quarts at $18.99 per quart. each quart was 3 pounds. So 12 pounds maple syrup! No joke. The blow off tube was violent for 5 or 6 days. I did not do gluten free, my OG was 1.126, and its been in secondary for 2 months. The abv is 11.36% right now and the burn is hot. It might need a year to settle..

Anyways what i am getting at- maple syrup is mostly fermentable. You need to use A LOT to get the flavor of maple. And use the lowest grade you can find. Next time i do the maple stout, I'm going to order some grade C or D from Vermont or Canada.

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Old 12-16-2009, 04:50 PM   #6
deyoung
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Great advice jackson_d--thanks. That should be mind blowing when it's ready to drink!
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Old 12-16-2009, 04:55 PM   #7
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I use maple syrup in my brown ale in the recipe coloumn, but I also put dark brown sugar in it. Between the two it mostly ferments out (except for small part of the maple and the molasis in the dark brown sugar). It dries it out a bit but still leaves some of the sweetness there. If you use MO as a base it gives it a nice malty taste.

Optionally you can toast some of the MO for nutty flavor. But back to the point its hard to get a strong maple flavor unless you use some kind of extract or you dont ferment it.

 
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Old 12-16-2009, 05:34 PM   #8
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Quote:
Originally Posted by Mirilis View Post
I use maple syrup in my brown ale in the recipe coloumn, but I also put dark brown sugar in it. Between the two it mostly ferments out (except for small part of the maple and the molasis in the dark brown sugar). It dries it out a bit but still leaves some of the sweetness there. If you use MO as a base it gives it a nice malty taste.

Optionally you can toast some of the MO for nutty flavor. But back to the point its hard to get a strong maple flavor unless you use some kind of extract or you dont ferment it.
If MO= Maris Otter, that can't be used for Gluten Free beers
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Old 12-16-2009, 06:05 PM   #9
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DOH!! I didnt see the gluten free part of OP

 
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Old 12-16-2009, 08:05 PM   #10
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You could also try some maple flavoring, used it in some bacon cookies I made once.
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