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Post by erieshoresbrewery on Mar 17, 2016 8:04:10 GMT -5
I'm brewing up a maple beer this weekend? Has anyone brewed with maple syrup befor, have any tips? I was thinking of adding a very small amount and the end of fermentation to give a little sweetness.
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Post by Stephen on Mar 17, 2016 8:55:08 GMT -5
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Post by Alex Bullock on Mar 20, 2016 15:32:45 GMT -5
From my experience it's difficult to get anything but a subtle hint of sweetness from the syrup. Maple syrup is about 95% sucrose and very fermentable, but John Palmer says if you use 1 gallon of maple syrup in a 5 gallon batch you'll get noticeable flavour ( byo.com/bock/item/1441-sweetness-brewing-sugars-how-to-use-them) To preserve the aroma and flavour, put it into the primary ferment right after it peaks instead of into the boil. This will help ensure the beer attenuates properly. Another way would be to add potassium metabisulfate and add the maple syrup as a backsweetener. You could add the maple syrup to the keg and keep it cold, but you might experience fermentation eventually.
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