JOHN51277
Well-Known Member
I have heard great things about this one! Founders limited production Canadian Breakfast Stout........
Well, I am searching for some ideas on how to incorporate the maple syrup into the stout without fermenting all the good syrupy flavor out of it. Has anyone used maple syrup with good reusults? Or does anyone have some sort of clone recipe for this one?
I was thinking of doing the regular KBS clone I have now, and subtract the oak and bourbon, and using pure maple syrup in the secondary, or at 5 mins left in the boil.
Well, I am searching for some ideas on how to incorporate the maple syrup into the stout without fermenting all the good syrupy flavor out of it. Has anyone used maple syrup with good reusults? Or does anyone have some sort of clone recipe for this one?
I was thinking of doing the regular KBS clone I have now, and subtract the oak and bourbon, and using pure maple syrup in the secondary, or at 5 mins left in the boil.