CrazyOldEdgar
New Member
I'm looking to make a batch of Maple Nut Brown Ale. I work with extract, and I still do partial boils. AKA: I'm a noob. After browsing several recipes, I got the idea of brewing a batch of Brewer's Best Imperial Nut Brown Ale, and then adding 2 lbs. of grade B maple syrup after I terminate the boil, but before I cool the wort. Furthermore, I'd use another 1.25 cups of syrup to prime. Is this A good idea?
I'm looking to make a high quality batch, but I need to keep the recipe within my ability. The recipe kit brews out to 6.5 - 7.5 ABV, so I'm worried that the added syrup will ferment out too much alcohol for the yeast to handle. What do you guys/gals think? Any and all technique and recipe suggestions are welcome.
Here are the recipe kit instructions:
http://brewersbestkits.com/pdf/1048_Imperial_Nut_Brown.pdf
I'm looking to make a high quality batch, but I need to keep the recipe within my ability. The recipe kit brews out to 6.5 - 7.5 ABV, so I'm worried that the added syrup will ferment out too much alcohol for the yeast to handle. What do you guys/gals think? Any and all technique and recipe suggestions are welcome.
Here are the recipe kit instructions:
http://brewersbestkits.com/pdf/1048_Imperial_Nut_Brown.pdf
