JohnM
New Member
Hi, all. I'm a newbie to the forum and a newbie to homebrewing. Got some hand-me-down equipment and made my first two batches of IPA in the last month. Now I'm giving a brown ale a try. I bought a kit at a local brewery. The recipe is as follows:
5 lbs light dry malt
1 lb. crystal malt
1/3 lb chocolate malt
1/2 lb. flaked barley
1.5 oz kent goldings
1 oz. kent goldings
Wyeast 1098
3/4 cup priming sugar
OG 1.048-1.053
FG 1.010-1.015
I'd like to add some maple flavor to this brown and was considering adding 32 oz of grade B maple syrup into the fermenting bucket before adding the wort. I've read several threads that touch on the maple syrup addition, but still have a little nervousness about it.
I definitely don't think I'm experienced enough to use it for priming. Sort of feel the same way about doing it prior to secondary. I'm concerned if I put it in the boiling wort it will lose too much taste. So, I decided to add it in with the primary.
So, all that said, what should I expect re: OG and FG? ABV? Will the beer need to ferment for a longer period of time? Do I need to pastuerize the maple syrup or can I pour it into the bucket directly from the package?
Any thoughts would be much appreciated. This forum is great.
5 lbs light dry malt
1 lb. crystal malt
1/3 lb chocolate malt
1/2 lb. flaked barley
1.5 oz kent goldings
1 oz. kent goldings
Wyeast 1098
3/4 cup priming sugar
OG 1.048-1.053
FG 1.010-1.015
I'd like to add some maple flavor to this brown and was considering adding 32 oz of grade B maple syrup into the fermenting bucket before adding the wort. I've read several threads that touch on the maple syrup addition, but still have a little nervousness about it.
I definitely don't think I'm experienced enough to use it for priming. Sort of feel the same way about doing it prior to secondary. I'm concerned if I put it in the boiling wort it will lose too much taste. So, I decided to add it in with the primary.
So, all that said, what should I expect re: OG and FG? ABV? Will the beer need to ferment for a longer period of time? Do I need to pastuerize the maple syrup or can I pour it into the bucket directly from the package?
Any thoughts would be much appreciated. This forum is great.