Maple Stout - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > General Techniques > Maple Stout

Reply
 
Thread Tools
Old 02-20-2010, 10:42 PM   #1
CanaltownBrewer
Recipes 
 
Feb 2010
Hudson Valley
Posts: 16


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

 
Reply With Quote
Old 02-20-2010, 11:17 PM   #2
dcp27
Recipes 
 
Jan 2010
Medford, MA
Posts: 4,125
Liked 125 Times on 121 Posts


i havent done it yet, but from what I've heard adding maple syrup to the wort leads to woody flavors, not maple. I think with the lower grades of C and D you can retain some flavor though. I wouldn't use higher than B.
you can use this calculator to figure out how much to prime with: http://www.fattymattybrewing.com/hom...&section=sugar

 
Reply With Quote
Old 02-21-2010, 12:24 AM   #3
KayaBrew
Recipes 
 
Nov 2008
Jay, Adirondack Mountains, NY
Posts: 2,374
Liked 204 Times on 158 Posts


One technique to consider is to add the syrup to the wort at "high krausen". That is how I add Candi sugar to my Belgian ales. In theory, the yeast will be less stressed than if you add all that sugar before you pitch. As to the quantity of syrup, I'm sorry but I have no experience with that.

 
Reply With Quote
Old 02-21-2010, 04:55 AM   #4
iamatuna
Recipes 
 
Dec 2009
canada, Ontario
Posts: 47

Hey

ive experimented a little with maple and here is what ive found

when i used maple in the primary and secondary i got a woody flavour, however when i primed with it i got a more pronounced maple flavour

I used Maple syrup made my GF grandpa so um, i cant give you a standard as to quality or etc but the stuff was thick as hell, i had to completely de-gass it and then primed and it was super carbed, lol was a strange stout:P but very maple

Hope it helps

 
Reply With Quote
Old 02-21-2010, 05:21 PM   #5
CanaltownBrewer
Recipes 
 
Feb 2010
Hudson Valley
Posts: 16



I am going to try both, priming with the maple (thanks for the great link dcp!) and adding some maple syrup at high krausen. Will that change the amount of time for fermentation, or the amount of yeast needed? And I presume I will need to be very careful sanitation-wise when introducing the syrup during fermentation. Any suggestions for that process?

Thanks again...

Pat

 
Reply With Quote
Old 02-25-2010, 12:21 AM   #6
NorCalAngler
Recipes 
 
Feb 2010
Roseville, CA
Posts: 702
Liked 6 Times on 6 Posts


The downside to priming with maple syrup is the sugar content is unknown. The ingredient label is merely an average. Like another poster I primed my first brew with maple syrup according to recipe and ended up with stout soda because it's so bubbly. There are some off flavors that I attribute to the syrup, but in all honesty it could have been a number of things considering it was my first attempt and it was all grain.
__________________
Drink what you like and share when you can. Support your local breweries.


 
Reply With Quote
Old 02-25-2010, 12:59 AM   #7
StAnthonyB
Recipes 
 
Nov 2009
New York
Posts: 326
Liked 1 Times on 1 Posts


Quote:
Originally Posted by CanaltownBrewer View Post
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

Well you know one good trick to use is to tap maple trees and use the sap that runs out for brew water instead of maple syrup.

Just remember it has to be freezing at night and just above freezing during the day and the sap will be read to run.

Wooden Likes This 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
More maple ?'s Have you succeeded in making a maple beer? JohnA111 General Beer Discussion 32 01-12-2016 12:59 PM
Maple and brown sugar oatmeal stout zstewart123 Recipes/Ingredients 6 12-14-2014 04:03 PM
Maple and Brown Sugar Oatmeal...Stout (First AG!) SkinnyShamrock Recipes/Ingredients 4 02-25-2009 01:03 PM
Maple wheat Clone brew AG, should I add more More maple at kegging? rshosted All Grain & Partial Mash Brewing 7 01-29-2008 04:46 PM
Anybody have a good maple porter/stout recipe? sleepystevenson Recipes/Ingredients 3 10-19-2007 02:19 PM


Forum Jump