Maple Brown Ale

[dhelegda]

Ok so have chilled keg and tapped my Maple Brown Ale, I used about 12oz of pure maple syrup. It's got a great flavor but not a lot of maple could I heat some maple syrup and add some to the keg? Or would that cause problems?


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[JoeSpartaNJ]

Everything I have read suggests using double that amount of grade B maple syrup at flame out.

I plan on doing one in the fall.

What was your grain bill if you don't mind me asking?



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[dhelegda]

I don't do a very good job of keeping a journal of grains and hops. But this particular one was a Montana brown ale all grains kit I got online. It turned out really good just needs more maple flavor!


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[HumulusHead]

I haven't looked, but I bet there is some maple extract out there that you could add to the keg. I get that it wouldn't be as "authentic" but at this point it would be super easy to add a few drops to the keg until the taste is right and with such a small amount I wouldn't worry about infection issues.


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[JoeSpartaNJ]

Where did you buy the kit from?


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[charliehorse]

Remember that a bit more than 60% of Maple Syrup is sugar, which will ferment away. This is where the flavor lives. Since you're kegging, you could stop fermentation, add the syrup and force carbonate. A lot of folks use Potassium Sorbate to stop fermentation in wine... I don't see any reason not to use it in beer. Just make damned certain that your fermention is complete.