KLAAYHAUS
Well-Known Member
My cousin makes maple syrup and I am planning on brewing this on Friday....
I have my recipe pretty much figured out but am having trouble deciding on when/how much maple syrup to add. Several people have commented that 1-3 lbs. wasn't enough and I've read that the later the better (add to secondary or at bottling). Papazian says that 1 gal of syrup to 5 gal of beer is worth the investment, but I think that might be overkill.
I don't want to add at bottling. I am thinking that once I cool wort, I can add the syrup, check my gravity, aerate, and then pitch onto my yeast cake. Would this be any different from adding to the secondary? I want an accurate gravity reading and can't see why adding to the secondary would be much different. I would think that would just restart the fermentation so I might as well add it after chilling the wort (since I have an active/healthy yeast cake).
Does anyone have any suggestions or experiences with this? Is 6 lbs. of fresh medium, syrup too much?
Thanks!!
BEER SMITH SAYS:
Batch Size: 6.00 gal
Boil Size: 7.00 gal
Estimated OG: 1.056 SG (I think it will be closer 1.075)
Estimated Color: 40.0 SRM
Estimated IBU: 42.8 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes
Ingredients:
------------
***REPLACING ALL WATER WITH MAPLE SAP***
Amount Item Type % or IBU
4.00 lb Pale Liquid Extract (8.0 SRM) Extract 30.89 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 7.72 %
0.75 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5.79 %
0.60 lb Chocolate Malt (350.0 SRM) Grain 4.63 %
0.30 lb Black (Patent) Malt (500.0 SRM) Grain 2.32 %
0.30 lb Roasted Barley (300.0 SRM) Grain 2.32 %
1.00 oz Cascade [5.40 %] (60 min) Hops 19.8 IBU
0.50 oz Chinook [12.50 %] (60 min) Hops 23.0 IBU
6.00 lb Maple Syrup (35.0 SRM) Sugar 46.33 %
1 Pkgs London Ale (White Labs #WLP013)
**USING YEAST CAKE FROM A RED ALE**
I have my recipe pretty much figured out but am having trouble deciding on when/how much maple syrup to add. Several people have commented that 1-3 lbs. wasn't enough and I've read that the later the better (add to secondary or at bottling). Papazian says that 1 gal of syrup to 5 gal of beer is worth the investment, but I think that might be overkill.
I don't want to add at bottling. I am thinking that once I cool wort, I can add the syrup, check my gravity, aerate, and then pitch onto my yeast cake. Would this be any different from adding to the secondary? I want an accurate gravity reading and can't see why adding to the secondary would be much different. I would think that would just restart the fermentation so I might as well add it after chilling the wort (since I have an active/healthy yeast cake).
Does anyone have any suggestions or experiences with this? Is 6 lbs. of fresh medium, syrup too much?
Thanks!!
BEER SMITH SAYS:
Batch Size: 6.00 gal
Boil Size: 7.00 gal
Estimated OG: 1.056 SG (I think it will be closer 1.075)
Estimated Color: 40.0 SRM
Estimated IBU: 42.8 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes
Ingredients:
------------
***REPLACING ALL WATER WITH MAPLE SAP***
Amount Item Type % or IBU
4.00 lb Pale Liquid Extract (8.0 SRM) Extract 30.89 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 7.72 %
0.75 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5.79 %
0.60 lb Chocolate Malt (350.0 SRM) Grain 4.63 %
0.30 lb Black (Patent) Malt (500.0 SRM) Grain 2.32 %
0.30 lb Roasted Barley (300.0 SRM) Grain 2.32 %
1.00 oz Cascade [5.40 %] (60 min) Hops 19.8 IBU
0.50 oz Chinook [12.50 %] (60 min) Hops 23.0 IBU
6.00 lb Maple Syrup (35.0 SRM) Sugar 46.33 %
1 Pkgs London Ale (White Labs #WLP013)
**USING YEAST CAKE FROM A RED ALE**