Maple Brown + Juice?

[clarkd7]

I'm thinking about making a maple brown ale and adding some grape juice to it - I was thinking pinot noir. Anyway, I was wondering how much maple syrup would be enough to put into the boil. Here's what I have so far... any thoughts?

Munich Malt .75#
Crystal 80L/90L .50#
Victory Malt .50#
Pure Maple Syrup 16 oz
Briess Amber LME 4.95# (1.5 Jars)
Golding Hops .5 oz
Chinook Hops .5 oz
Chinook Hops .5 oz
Pinot Noir Grape Juice (soaked in lightly toasted oak chips for 7 days) 10 oz

 

[TopherM]

Maple syrup and grape juice are both contributing a high % of simple sugars, so they will dry the beer out considerably.

Also, the 16oz of syrup will contribute a decent flavor contribution, but 10 oz of grape juice isn't going to contribute much besides sugar. If you want a subtle grape flavor, you need more like 1/3-1/2 gallon (42-64 oz) of grape juice.

 

[Golddiggie]

IF you really want maple syrup flavors, then use grade B syrup and add it post boil (at least during the chill stage). You get very different flavors if you use it in the boil. IF you don't boil it, you'll get more actual maple syrup flavors.

I'd skip adding grape juice to this recipe. I don't see how having that flavor addition would be a good thing [at all]. If you want to add oak to it, do so after fermentation has completed and then use a few ounces. If you want STABLE oak flavors, then use cubes. Chips WILL change over the coming months into something very different form what you get early on. BTW, how were you going to soak grape juice IN oak chips??