Maple Beer - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Maple Beer

Thread Tools
Old 05-06-2008, 08:48 PM   #1
Dec 2006
Northern Vermont
Posts: 231
Liked 1 Times on 1 Posts

Well.. Its that special time up here in Vermont where everyone has just finished making their maple syurp. So one of the guys I work with just gave me a gallon of Grade B (darker and more flavorful) syurp on the condition that he gets half the batch I make. So... He said he doesn't care what kind but that he prefers darker beers as he spent 3 years in Germany and now has a taste for the Stouts and Doublebocks ect.. So does anyone have any thoughts or ideas on how to add this in?? The idea is to make the maple flavor really come thru such that someone that didn't know it was a maple beer could pick the flavor out.

I am only doing extract type beers these days as there is no room for any all grain equip. while living here so I have to take that into concideration.. also I don't want to do the "pick any recipie and just add some syurp" if you know what I mean
Any recipie ideas or suggestions are welcome!! there may even be a few beers in it for someone that really comes thru and helps out (hey I have to give some incentive.. I am like one of a million people on this board asking for people to make a recipie for me)

Penguin Brewing

Upcoming: Berry Melomel, Coffee Cream Stout, Plum Mead, Acerglyn.
Fermenting/Bulk Aging: Spiced Cyser, Grape Pyment, Sweet Mead.
Bottled: Maple Porter, Honey Red Ale, JAO, Pear Mead, Sweet Zinfandel.

Reply With Quote
Old 05-07-2008, 06:38 PM   #2
Dec 2007
Minneapolis, MN
Posts: 85

My friend and I are currently working out an extract recipe for a nut brown ale. We are going to add maple syrup (and possibly a few walnuts or pecans) to the second batch after we tweak our first one. As soon as we brew it I can let you know how it works out. We are probably going to start it this weekend, or early next week.

Reply With Quote
Old 05-07-2008, 07:14 PM   #3
Mar 2008
Eau Claire, WI
Posts: 89

Maple porter. that sounds pretty good.

Reply With Quote
Old 05-07-2008, 07:20 PM   #4
Post Hoc Ergo Propter Hoc
Revvy's Avatar
Dec 2007
"Detroitish" Michigan
Posts: 40,936
Liked 3210 Times on 1894 Posts

There were several great threads on Maple beer a few weeks back, including using Sap instead of syrup, including some tasty sounding recipes...Use the search function and you'll find them.
Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

Reply With Quote
Old 05-07-2008, 07:35 PM   #5
Zymurgrafi's Avatar
Feb 2007
Posts: 2,427
Liked 10 Times on 10 Posts

Where in Northern VT are you? I'm in ST. J.

You will need to use the whole gallon first of all! It is really hard to make the maple flavor shine through. Grade B is definately a good choice to start with. You will want to use a yeast that is not too attenuative so some sweetness remains. Whatever the style you can also try using maple for the priming sugar. That gets tricky because the sugar content of maple syrup varies widely so you may be over or under carbed if you do not use the right amount. If you do use it as priming sugar it will help to add some maple flavor though. I guess I would suggest taking a hydrometer reading of the syrup you use to prime with to figure out its sugar content.

A bigger beer is probably also a good bet in that there will be residual sweetness from that. If you do a "dark beer" as you say you are thinking be careful with ingredients. I think a large amount of any roasty grains such as roasted barley, chocolate or black patent, etc. will easily mask the maple flavors quickly.

I brewed a Scotch "wee heavy" using about a quart of maple syrup of unkown grade (the maker didn't bother to grade it) and it is distinctive I think but you probably would not pick it out as maple. If you used a whole gallon of grade B you may have a more definative maple flavor though. It is AG recipe but if you are interested I could try to make an extract version. Another option would be a dopplebock if you like lagers. Definately something that is on the malty side and has some sweetness to it.

Another tip is to add the syrup close to the end of boil so you don't lose all the aromatics and flavors. One more thing to try and I will be trying this next season myself. Collect some straight sap, more than you will need and boil it down slightly to concentrate the sugar content a bit and sterilize it. Use it in place of water for brewing.

Bristle Bros. Brewing

Reply With Quote
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 Sap/Syrup Beer eschatz Recipes/Ingredients 19 02-18-2011 01:17 AM
Maple Beer (Rich Maple Color) Registered User Home Brewing Photo Forum 7 05-28-2008 11:15 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
Maple beer / wine mxyzptlk Winemaking Forum 7 10-19-2005 09:24 AM

Forum Jump