bransona
Well-Known Member
Heading into winter, I'm making lots of bigger, sweeter beers. I'd really like to make a strongly-maple porter. I know I'll need to find the darkest grade B maple syrup I can. I was also considering using a touch of molasses, and, since I've seen that the syrup's sweetness is generally lost in ferment (no matter whether you boil or prime or secondary?), I was thinking about adding a little lactose. Could even age it on a vanilla bean, since that tends to provide a nice canvas for flavoring agents.
Any experience with or thoughts on this?
Any experience with or thoughts on this?