Maple syrup vs corn sugar

[samsbrew101]

I've started using maple syrup instead of corn sugar with very good results. Some say they can taste the maple but the jury's still out. So I am thinking maybe substituting maple syrup for corn sugar in the wort. I'm pretty sure the flavor won't stick but I'm wondering on the overall impact on the beer. Any thoughts, experiences?

 

[Pantherjon]

MIGHT, maybe, give a slight boost in ABV as the syrup has more digestible sugars for your yeast...Will find out the actual results as I have a maple syrup beer in bottle conditioning right now..Should find out come Saturday(which will mark 2 weeks since it went into bottles)...

 

[day_trippr]

With maple syrup running around $2.50 a pound vs corn sugar around $1.25, if you can't detect any favorable character from a premium priced ingredient, why pay that premium? Hope?

Cheers!

 

[samsbrew101]

Experimenting. Just like the first guy that put habaneros in beer.

 

[RichBrewer]

My one experience with maple syrup was in a pumpkin beer. To me it wasn't worth the cost. The maple wasn't detectable in the finished beer at all.

I do think though, that a beer that features maple syrup might be worth exploring. Maybe a lighter beer with just enough hops to balance any residual sweetness.

 

[BlueHouseBrewhaus]

Maple syrup in the boil won't give you much, if any, flavor. If you're using maple syrup because you want the maple flavor, your best bet is to use it for priming. Also use the darkest you can get. Under the new grading system, you want "Very Dark - Strong Flavor". Yes, that is really what it's called. It used to be Grade C. It's that dark because of all the impurities which a) give it the strong flavor and b) are less fermentable so they leave more flavor behind.

Even so, it is still just a "suggestion" of maple flavor. Some people describe it as a smoky or woodsy flavor. If you just want flat out maple flavor, you could try maple extract in the bottling bucket but some people find it medicinal tasting.

 

[slym2none]

I have a quart of premium maple syrup given as a gift at Christmas time that I might use to carbonate my winter warmer. It was free, so why not?

I admit... I was raised on flavoured corn-syrup, so pure maple is a bit much for me (coming from a Southerner who LOVES molasses), but I also admit to taking my Aunt Jemima and adding the good stuff to it to make it more maple-y and less fake-tasting.

 

[slym2none]

Just like the first guy that put habaneros in beer.

I knew you were a spammer.

Reported for "hidden links" (and no, I didn't copy his hidden links)

 

[Calichusetts]

I did a quart in a few of my winter brews. 3 gallon batches, leave a woody type of flavor, not really maple but pretty good. Added a nice complexity to a imperial brown ale and breakfast stout

 

[dkennedy]

I've wanted to work with the darker grades, the smoke/wood tones make it even more appealing...

 

[LostBoyScout]

With maple syrup running around $2.50 a pound vs corn sugar around $1.25, if you can't detect any favorable character from a premium priced ingredient, why pay that premium? Hope?

Cheers!

Real maple syrup? I wish I could find it anywhere near that cheap. I think I'm paying more like $10 per pound.

 

[day_trippr]

To be fair, I went with the prevailing bulk pricing from last year.
Yes, retail would nearly double that.

$10 sounds fabulously high, but then again, I'm on the opposite end of the continent from you, and my side make hella more maple syrup

Cheers!