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Old 02-09-2007, 11:52 PM   #1
distrex
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Has anyone ever tried using pure maple syrup in one of their brews. I was thinking of trying a little bit of it in my next brew to just kinda mix things up and keep experimenting.



 
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Old 02-10-2007, 12:02 AM   #2
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I know that some folks around here have used molasses in their brews... I'd imagine pancake syrup would have similar qualities, with a little different taste.

If you decide to experiment (and I encourage you do!), be sure you sterilize it by adding it to some water and hold it at ~170F for about 10 minutes. This will make sure you don't boil off the flavor, while also making sure you don't infect your brew.


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Old 02-10-2007, 04:00 PM   #3
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I'd think the process of making the syrup would have sterilized it, or at least sanitized it.

Sam Addams tripple boc uses it.
I picked up a half gallon of pure VT Maple last tome I was up there riding. Haven't settled on a recipe yet.
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Old 02-10-2007, 04:15 PM   #4
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Rhoobarb made a maple beer and I don't think he liked it too much.

Maple syrup has a strong flavor. It requires a lot of aging to mellow out.
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Old 02-10-2007, 04:59 PM   #5
distrex
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Since it's so strong would it be smart to just use a bit of it and pair it with something else, maybe brown sugar or just a bit more DME?

 
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Old 02-10-2007, 05:11 PM   #6
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What are you trying to accomplish?
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Old 02-10-2007, 05:28 PM   #7
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You need a LOT of maple syrup for the flavor to come through. I used a modest amount on a 2.5 gallon batch (can't remember exactly how much, but a medium-sized bottle), but I couldn't taste it AT ALL.

You need to use pure maple syrup.

You should look for "Grade B"; more impurities, darker, more flavor.

You need a LOT; I've heard upwards of a gallon for a five-gallon batch.
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Old 02-10-2007, 06:35 PM   #8
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I knew I saw a recipe for Maple Flavored beer in one of my recipe books - it was in "The Homebrewers Recipe Guide" page 81. It's an AG lager. I've never tried this, but always thought it sounded interesting:

Maple Leaf
Don't even think of using Log Cabin for the maple syrup in this Canadian lager. The preservatives in artifical syrup will wreak havoc on your yeast. The addition of the syrup late in the boil adds sweetness and body without overpowering.

6lbs Canadian 2-Row Pale Malt
1lb Munich Malt
1lb Torrefied wheat
2 cups pure maple syrup
1.5 oz Fuggles (bittering)
1 oz Fuggles (flavoring)
1 Package America Lager yeast
1.5 cups Pure maple Syrup (priming)

Mash grains 60 to 90 minutes, collect 6 gallons wort. Add 1.5oz fuggles hops and boil for 1 hour, adding 1 oz fuggles hops 30 minutes into the boil. Add 2 cups maple syrup during the last 10 minutes of the boil. Cool and pitch. Primary at 50 to 55 deg F for 5 to 7 days, Lager for 2 to 3 weeks. Prime with maple syrup, age in bottle 7 to 10 days.

 
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Old 02-11-2007, 01:46 PM   #9
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I have a brewing buddy in Nova Scotia who uses pure maple sap from the sugar maples which he gets from around the St. Stephen area of New Brunswick. Makes a deadly maple beer from it, and he does canned extract kits.
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Old 02-11-2007, 04:43 PM   #10
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I used 2 1/2 pounds of maple syrup in my pumpkin ale and you can't even taste it. I'm pretty sure it fermented out completely.

If you try it, don't use cheep pancake syrup. It is mostly corn syrup with artificial flavorings.


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