If you're happy with the results, then keg/bottle. At this point, I would add 10-12 oz of syrup and see how sweet the beer is after a week. Wait 1 day before your second maple addition. Transfer to secondary and add 1 crushed tablet Potassium Metabisulfite (Campen) and 21g Potassium Sorbate. Raise to 70-72F for another week and ensure completion. Add the first maple syrup addition on day 1 or 2. Maple - 16oz in secondary, 1 day after Campden and Sorbate additions in secondaryĬoffee - 5oz freshly roasted and ground beans steeped in 10oz water in a french pressįerment for 1 week at 68F to avoid significant ester production. Mash at 153F (Optional - add more roasted malts for a more roasty profile) With Maple added (in primary and secondary): Thick and chocolatey, this is the base stout that I love using for adjunct stout recipes, usually ones containing coffee and other goodies. Add 8oz (for 5 gallons) during primary fermentation to impart slight maple flavor and help dry the beer out and finish lower. My 10% adjunct stouts usually finish around 1.035 - 1.045, but in this case, I would allow them to ferment down to 1.015 or 1.020 by using US-05 as opposed to an English Ale yeast and mashing lower than usual.Ī good trick is to also use some maple syrup during primary fermentation. Use your favorite maple syrup, the fresher and darker, the better.īrew a beer a little drier then usual. This is a beer you can easily drink a full glass of and still want more. Not too sweet or dry, the maple flavors intermingle with coffee to create something truly decadent. This recipe creates a slightly roasty, but balanced stout that lets maple take the center stage. Here are some recipe building tips and my go-to recipe for brewing a breakfast stout. I've made beers with maple that just tasted like plain sugar due to poor quality syrup. Get some bottles of Guinness (or similar base stout), then test adding small amounts of maple to each to make sure that your syrup adds ample maple flavor. #2: Taste the syrup in beer before you add. If you don't have kegging setup, the process is little different, jump to the bottling procedure. This process works well if you keg, or keg and then bottle. This is why you may still get a little refermentation, but the yeast won't be able to ferment the majority of the syrup. Campden and Sorbate do not actually kill the yeast, but rather prevent it from multiplying. Swirl the fermenter around to allow thorough mixing and allow 1 day before adding the syrupĪllow fermenter to sit at room temperature for 1-2 weeks just in case there's some slight fermentation still taking place.Add Potassium Sorbate - I used 2 grams/gallon.Crush up two whole Campden tablets (potassium metabisulfite) and add to the fermenter.Cold crash if you can, then transfer into a secondary fermenter off the yeast cake.Brew a beer, ferment it and let it reach its final gravity.To do this, you'll need to use common brewing ingredients - potassium metabisulfite (Campden tablet) and potassium sorbate (winemaking aid). To successfully brew a beer with maple syrup, you'll need to make sure that the yeast aren't going to be able to ferment it. When I first heard this podcast, some sort of light must have lit up above my head, I was beyond excited. They arguably make one of the best maple-flavored beers, Double Stack. It's a technique that's briefly mentioned by the head brewer of Great Notion - Andy Miller in a Craft Beer & Brewing podcast. Solution? There is a technique that is often used for fruit additions by several breweries. You get the point, I'm the Bubba of the maple syrup beers. I've done a maple as priming sugar, fenugreek seed beer, maple extract beer, maple in primary, maple in secondary, maple soup, maple gumbo. I have actually tried pretty much all of the methods to try to get some maple flavor in my beers. We've all heard it, maple syrup ferments out so you won't get much flavor from adding it.
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