Who here has made a home brew with maple syrup? Advice? Lessons learned? - Page 2 - Home Brew Forums
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Old 10-07-2011, 09:03 PM   #11
raiderswolverines
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Oct 2011
fairport, ny
Posts: 4

I'd recommend 100% real maple extract. Worked very well in the secondary with a little cinnamon for a smoked porter. I wish I hadn't gone a little overboard and add a little more at bottling. I'm now letting it age a little to see if it fades back down.



 
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Old 10-07-2011, 09:06 PM   #12
ao125
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Oct 2010
Alexandria, VA
Posts: 491
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I made a Maple Pecan Nut Brown that turned out really well:
http://hopville.com/recipe/542206/no...ecan-nut-brown

I've brewed it twice now. The quality of the maple syrup mattered a lot, as the second batched just used a store brand and it wasn't as good.


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Old 10-07-2011, 10:34 PM   #13
ao125
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Oct 2010
Alexandria, VA
Posts: 491
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Just spoke to a friend of mine and he suggested grade B or C syrup so that the end result is less cloyingly sweet.
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Old 10-08-2011, 11:00 AM   #14
Boy
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Oct 2010
Mt Hood, Oregon
Posts: 349
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I use brown sugar for priming on porters and stouts and I could swear it contributes a slight syrupy flavor

 
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Old 10-08-2011, 02:17 PM   #15
skibb
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Jul 2009
Lexington
Posts: 489
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Lower grade maple syrup will be less fermentable but it will contribute more towards flavor. Unfortunately, lower grades of maple syrup tend to be much more expensive, you usually have to purchase them at health food stores like Whole Foods, Earth Fare, etc.

That being said, I once brewed a brown ale with grade B maple syrup - it accounted for a bout 10% of my fermentables. I mashed high (I brew AG) so that my beer would have enough dextrins to not be overly dry in the end. If you are a partial grain brewer, I would recommend adding some carapils or dextrin malt to your recipe to achieve the same effect. Though, even at 10%, the maple flavor was there but quite subtle. It worked well for the beer.

 
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Old 10-08-2011, 09:23 PM   #16
dhouse
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Oct 2011
Boston, MA
Posts: 3

Quote:
Originally Posted by gianakis View Post
I had the bright idea to replace my brewing water with maple sap once......bad idea.
That's interesting, since I see that recommended a lot, although I've never heard any feedback about it. What was wrong with it?

I'm trying to use maple syrup and not maple extract, since my uncle has a maple syrup farm and I have, as a result, copious amounts of free maple syrup on hand.

Has anyone ever primed with maple syrup?

 
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Old 10-08-2011, 09:26 PM   #17
edb23
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Jul 2010
Pittsburgh
Posts: 467
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I've made three maple beers, one pound in secondary is all you need
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Old 10-08-2011, 09:30 PM   #18
acuenca
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Jul 2011
Gainesville, Fl
Posts: 366
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I actually used it to bottle and used Grade B for the reason listed above in terms of stronger flavor. At my local grocery store in FLA it was the same price as the GRade A....I used 8.5 oz to prime a stout for bottling and 3 months in the bottle, the flavor is finally coming through in a subtle way but certainly noticeable... I didn't have enough at the time but I shoulda used 12 oz or so and will do next time...

 
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Old 10-09-2011, 01:31 AM   #19
phished880
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Apr 2009
JP/Boston
Posts: 298
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+1 on grade B
If you have trouble finding grade B i would suggest a nice Vermont vacation. it's almost ski season..... And the could use a little boost from tourism. Oh yeah, they have a few breweries to hit up as well.

 
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Old 10-09-2011, 01:34 AM   #20
kbuzz
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Jan 2011
Pittsburgh, PA
Posts: 458
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I'm lazy, I haven't read all the posts...so sorry if any of this has already been addressed...but...I used maple syrup in a beer a while ago and I would recommend making sure that the structure of the beer can hold up to it. My beer was cloying as hell...the most overly sweet beer I've made to date. I would recommend plenty of malt backbone for it as well as plenty of IBUs to balance out the sweetness. I think I made carbonated syrup water...been reluctant to use it since...definitely use plenty of hops for sure...


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