Maple Syrup

Physics, chemistry and biology of brewing. The causes and the effects.

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Maple Syrup

Post by Suthrncomfrt1884 » Tue Jan 06, 2009 8:21 pm

Can anyone tell me how much fermentable sugar or alcohol 11oz. of maple syrup should add to my beer if any? I'm adding it at the end of boil.

Here's the recipe if it makes a difference

6lbs - Light Liquid Extract
2.25lbs - Extra Light Dry Extract (Late Addition)
1lb - German Munich
.5lbs. - Chocolate Malt
.5lbs. - Caramel 40L
.5lbs. - Crystal 20L
1 oz. - Saaz (5.8%) 60min.
.75 oz. - Mt. Hood (5.3%) 60min.
.75 oz. - Arg. Cascade (3.5%) 60min.
1 tsp. Irish Moss
11 oz. - Maple Syrup (end of boil)
Wyeast Scottish Ale

Steep grains at 154 for 45min. Rinse with 4.5L of 170 degree water. Boil 4 gallons for 60 minutes total.

I'm getting around 45-50 IBU's and 8% ABV, but that's before figuring in maple syrup and I'm not sure if the late addition of Malt syrup makes a difference or not either.
Primary - Belgian Dubbel, Belgian IPA
Secondary - Cherry Lambic
Bottled - Bourbon Barrel Coffee Porter, Double Chocolate Raspberry Stout, Imperial Nut Brown, Apfelwein, American Amber Ale w/Homegrown Hops, Breakfast Stout
Kegged - Bass Clone, ESB

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