Maple syrup to nut brown - Home Brew Forums
Home Brew Forums > Home Brewing Beer > General Techniques > Maple syrup to nut brown

Reply
 
Thread Tools
Old 11-13-2012, 02:12 PM   #1
joshuaua
Recipes 
 
Jul 2012
Posts: 2


Still fairly new to home brewing. Only on my third batch but I'm doing a nut brown and was considering adding maple syrup to it. Any suggestions to when, what type of maple syrup, and how much to add? I've heard talks about adding to secondary but that's really all I know so far...



 
Reply With Quote
Old 11-13-2012, 02:59 PM   #2
sweetcell
HBT_SUPPORTER.png
 
sweetcell's Avatar
Recipes 
 
Jan 2012
Rockville, MD
Posts: 5,041
Liked 928 Times on 680 Posts


you'll want to use B grade, not A, if you can. add after primary fermentation has started to die down, typically 3-5 days after pitching yeast.


__________________
What hops should I grow? Looking for cheap honey?
- Drinking: 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2
- Fermenting: NHCPA (BPA and APA made with ingredients from Baltimore)
- Aging: brett'ed Belgian blond on raspberries, sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
Reply With Quote
Old 11-13-2012, 03:55 PM   #3
joshuaua
Recipes 
 
Jul 2012
Posts: 2

So, should I add the syrup into the secondary upon rack from the primary? Do you know where I can find the correct syrup and how much should be added for a five gallon batch?

 
Reply With Quote
Old 11-13-2012, 05:20 PM   #4
sweetcell
HBT_SUPPORTER.png
 
sweetcell's Avatar
Recipes 
 
Jan 2012
Rockville, MD
Posts: 5,041
Liked 928 Times on 680 Posts


you will want to heat up the syrup with a little water until it's about 160-170*F and keep it there for 5 mins to sterilize it. don't boil it, as you'll lose aromatics. yes, add when racking to secondary... if you do that thing. there is no real need to move to secondary, leaving beer in primary for a month won't cause any problems (whereas racking to secondary introduces additional risk of oxidation and infection). i would just add it to primary after fermentation has died down. you can buy grade B at most grocery stores, it's actually the cheap stuff. grade A is the fancy stuff, so grade B should be cheaper. all bottles must indicate what grade they are, so have a look at the label. how much? depends what you're going for, and the recipe it's being added to. post your recipe.

also, this question has been asked many times on this board. use the Google search function (click the down arrow beside the word "Search" at the top of the page) for better search results.
__________________
What hops should I grow? Looking for cheap honey?
- Drinking: 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2
- Fermenting: NHCPA (BPA and APA made with ingredients from Baltimore)
- Aging: brett'ed Belgian blond on raspberries, sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Sorghum Syrup v Brown Rice Syrup Lcasanova Gluten Free Brewing 19 04-29-2014 05:08 PM
Priming with Brown sugar and maple syrup SinnFullHooch Recipes/Ingredients 3 07-31-2012 11:20 PM
Tweaking a Nut Brown. Maple Syrup? Honey? g-bus Recipes/Ingredients 3 02-22-2010 03:51 PM
Adding Maple Syrup to Brown Ale Recipe JohnM Recipes/Ingredients 3 02-21-2010 04:18 PM
Brown Ale + Maple Syrup... Anthony_Lopez Recipes/Ingredients 6 11-19-2008 06:07 PM


Forum Jump