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)
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.