Maple Stout

[msc0410]

I'm looking into making a new brew in the next month or so and I would like to do a stout made with Vermont maple syrup. I'm a bit concerned with making the beer overly sweet though, and was wondering if anyone had any experience with making a stout with maple syrup? How much is good to impart a nice flavor without being too sweet?

Also, does anyone have a recipe that has worked for them, this will only be my second brew so I'm looking for all the advice on ingredients I can get!

 

[JamesZeagleir]

Well back in the day, I made a maple and oats stout using a coopers stout LME and loved it; Iv'e since used it in a few brown ales, stouts and porters with Ontarian Maple syrup, it added a sweeter and complex flavor to low IBU darker beers. But what I found personally is that maple syrup is good for beers that are consumed fresh (within 30-60 days of complete fermentation) though many of my friends and fellow home-brewers disagree. So i'd suggest trying it for yourself to determine, everyone's pallet is different. Maple syrup is something you love or hate but if you're intent on using it, they're tons of recipes
http://www.midwestsupplies.com/maple-syrup-dark-ale.html