More maple ?'s Have you succeeded in making a maple beer?

[Island_Dan]

I just brewed the Chocolate maple porter from the Brooklyn brew shop recipe book. It wasn't dry at all and came out with a very strong maple flavor. I am aging some of the bottles to see how it changes but was very happy with the results.

Here was the recipe:

60-minute mash at 152°F: 2.5 gallons water, plus 5 gallons for sparging; 6 pounds American 2-row malt, 1.5 pounds Chocolate malt, 1 pound Caramel 15 malt, 1 pound Black Patent malt
60-minute boil: 2 ounces Fuggle hops, divided into quarters; 3¾ cups maple syrup
Ferment: 1 packet English ale yeast, such as Nottingham or Wyeast London III; 1 cup maple syrup, for bottling

Syrup was added at the 60 minute mark of the boil. Heat was turned off and syrup added before chilling the wort.
I would dial back the priming sugar though since my batch was a bit over-carbonated for sure.

 

[sabotenfighter]

Now that it's bottled, I think I an safely say I didn't necessarily get maple. It's an earthy, rich, malt-forward ale with plenty of caramel notes. I'm definitely not upset with the results. Gonna be aging some and see what it does. Also gonna brew again with us-05 and special b.

Interesting. I bulk aged mine several months before bottling, so maybe after some aging the flavor will come out.

 

[bransona]

Interesting. I bulk aged mine several months before bottling, so maybe after some aging the flavor will come out.

I'm hoping so. Haven't cracked a bottle since the start of the year. Last I tasted it was a burnt caramel profile, very malt-forward. This has been a fun brew for sure. Can't wait to keep playing with the syrup technique

 

[Ijp11]

The best "maple" beer I have made is a RIS that I added Maple Flavored Coffee beans to (for a very short time..... just 18 hours in the keg, and then jumped to another keg.) The coffee and maple came through nicely and blended with the richness of the RIS.

Maple extract would be the other way. Fermenting maple syrup, in my opinion and experience, just won't get you what you are looking for.

What kind of maple flavored coffee beans would you recommend for a nice balance of maple to coffee flavor ratio.

 

[TasunkaWitko]

I just brewed the Chocolate maple porter from the Brooklyn brew shop recipe book. It wasn't dry at all and came out with a very strong maple flavor. I am aging some of the bottles to see how it changes but was very happy with the results.

Here was the recipe:

60-minute mash at 152°F: 2.5 gallons water, plus 5 gallons for sparging; 6 pounds American 2-row malt, 1.5 pounds Chocolate malt, 1 pound Caramel 15 malt, 1 pound Black Patent malt
60-minute boil: 2 ounces Fuggle hops, divided into quarters; 3¾ cups maple syrup
Ferment: 1 packet English ale yeast, such as Nottingham or Wyeast London III; 1 cup maple syrup, for bottling

Syrup was added at the 60 minute mark of the boil. Heat was turned off and syrup added before chilling the wort.
I would dial back the priming sugar though since my batch was a bit over-carbonated for sure.

I've made this twice, now - I plan to sample my first bottle from my second batch later tonight. It was definitely good the first time!

Never use the 3 tablespoons called for in their recipes - It is simply too much. I have found that between 1.5 and 2 tablespoons will be plenty, depending on the amount of carbonation you are going for. If you use this reduced amount and it is still a bit over-carbed, stick the bottle in the freezer for about 10 minutes or so, and that should take care of the problem.

 

[Peruvian802]

My most 'mapley' beer was a stout made with sap instead of water and I primed the keg with extra dark (cooking grade) syrup.

 

[Kent88]

I used maple sap as my brewing water in a smoked pale and that was pretty cool nut not very maple-y. My buddy used his share of the sap as the brewing water for a Belgian pale and it did not have much maple flavor at first. 8 months later, it is now bursting with maple flavor and a really awesome beer. Try aging a dozen bottles and see what they're like in a year. You might be really happy with the result.

I made a smoky maple beer from BYO with maple sap and some syrup from the same operation, perhaps we were looking at the same recipe? I lagered mine. Didn't turn out remotely smoky. It turned out really sweet, too, which I thought might be me not treating the yeast well, but after letting it sit at carbonating temps for a few months I had no gushers or bottle bombs.

End result tasted a little like the kits I used to make from Mr. Beer. Something was just a little off.

 

[Braufessor]

What kind of maple flavored coffee beans would you recommend for a nice balance of maple to coffee flavor ratio.

My current batch I used this:
https://www.coffeeam.com/vermont-maple-pecan-flavored-coffee.html
less maple than I wanted

This one worked well:
http://www.coffeebeanery.com/vermont-maple-flavored-coffee-9

I used a Maple Bacon one that was good too.

Next one I am considering buying some of the extract they use to flavor coffee beans and basically treat the maple flavored beans with an additional dose of maple extract .... I have found each time I have wanted a bit more maple to come through (considering I am treating an 11-12% RIS that has charred bourbon soaked oak, plus the coffee.... there is a fair amount competing with the maple.)

 

[hibbleton]

I've had success adding 0.5oz. of Grade B maple syrup per gallon of kegged porter. There was plenty of maple flavor, it was super popular with my friends, and the beer earned a 44 in the one competition it was entered in. I think adding syrup to a cold, finished, kegged beer is the way to go.

 

[therev71]

I would say use Grade A. Its the best or go to a sugar shack ( We have those in Quebec) and ask for pure maple syrup.

 

[Deckers_Beers]

I brewed an oatmeal stout and used maple syrup for priming sugar (which I boiled in distilled water before adding to the bottling bucket). At first, you couldn't taste any maple at all, due to the dark chocolate & roasted notes. But after maybe 6 months, the maple started really shining as the darker malt flavors mellowed.

When I brew this beer again, I'll probably use maple extract, as that seems to be the way many people go. But I must say, with a bit of patience, the real thing was quite tasty.

 

[woo_pig]

I make a French Toast ale. I tried the usual method boil, secondary etc. I now use an extract(maple) from Beanilla at the bottling point. Just pour a little at a time and taste test. 1 4oz bottle made almost 3- 5 gallon batches. Stuff is strong.

Yes i did a half of bottle and ruined the beer.

 

[jstraight]

Check out "Imperial Maple Pecan Brown" on Brewsmith Cloud. Cheapest Maple Syrup (dark) you can get added near end of boil. This beer has done very well in a couple regional competitions.

 

[anton005]

Has anyone used the fake maple syrup from the cereal isle, isn't it just sugar + maple flavoring? The sugar would ferment out and just leave the maple flavor right?

 

[Deckers_Beers]

Has anyone used the fake maple syrup from the cereal isle, isn't it just sugar + maple flavoring? The sugar would ferment out and just leave the maple flavor right?

You mean like Aunt Jemima? Yea, that corn syrup would ferment right out, at any point during the brewing/fermenting process that you added it.

 

[Deckers_Beers]

I did just brew another Maple Oatmeal stout, & this time I used Grade A maple syrup in secondary as well as for bottle conditioning. I added a pound 4-5 days into fermentation (after Krausen subsided), & the taste at bottling was AMAZING. Tons of maple flavor & a thick mouthfeel. I almost feel like I added too much! The bottles should be ready to drink this weekend, or halfway through next week. If people are interested, I'll post a review.

 

[MapleGroveAleworks]

http://www.apexflavors.com/Beverage...t-flavor-beer-wine-spirits-natural-cider~2903

Perfect maple flavor. No worry about it fermenting out.

 

[tyrub42]

I use the maple flavoring that iHerb sells (I'm in Taiwan, so I have to look for good options for shipping). 1 bottle just did an 8 gallon batch of bourbon french toast porter perfectly (I think it was about 2oz). Added 5 vanilla beans' worth of seeds extracted into bourbon, and cinnamon/nutmeg extracted into bourbon. I also threw 200ml of bourbon into the boil. Tastes decadently delicious, kinda reminds me of waffle crisp. Surprisingly the bourbon comes through so little, that if I didn't know it was there, I probably would just chalk the bourbon flavor to good vanilla. After these experiences, I'd be interested to get b-grade syrup to see the difference it makes (but I won't be in a rush since the extract did so well).

 

[Deckers_Beers]

http://www.apexflavors.com/Beverage...t-flavor-beer-wine-spirits-natural-cider~2903

Perfect maple flavor. No worry about it fermenting out.

how much of this would you use in a 5.5 gal batch?

 

[Deckers_Beers]

I use the maple flavoring that iHerb sells (I'm in Taiwan, so I have to look for good options for shipping). 1 bottle just did an 8 gallon batch of bourbon french toast porter perfectly (I think it was about 2oz). Added 5 vanilla beans' worth of seeds extracted into bourbon, and cinnamon/nutmeg extracted into bourbon. I also threw 200ml of bourbon into the boil. Tastes decadently delicious, kinda reminds me of waffle crisp. Surprisingly the bourbon comes through so little, that if I didn't know it was there, I probably would just chalk the bourbon flavor to good vanilla. After these experiences, I'd be interested to get b-grade syrup to see the difference it makes (but I won't be in a rush since the extract did so well).

that sounds super tasty!!! But I would use Grade A syrup, as it's darker. From what I've read, it'll taste stronger/better in a beer than Grade B.

 

[MapleGroveAleworks]

how much of this would you use in a 5.5 gal batch?

The instructions are on the package. Usually ends up being a teaspoon or two. These are high quality extracts, they will give you exactly what you're looking for.