Mon Apr 22, 2013 6:01 am
It's been a while since I did a syrup addition but I've been thinking about doing another one soon. My friend brought me 3 gallons of pure syrup from Maine & I keep looking at it, just haven't gotten around to it.
It's hard to talk in specific amounts - first off, we don't know your batch size, but more importantly maple syrup can vary quite a bit, both in flavor intensity/character as well as gravity. Also that is a real love/hate flavor. The character I like might be way too subtle for your preference. Someone else's recipe might be way over the top. If you were looking to use .5-1 gallon in a 5 gallon batch, you're probably reading about folks adding it at/near flame out. That much post fermentation is going to completely overwhelm the beer. You'll get one characteristic using it at knock out & a much different result adding it to the fermentor. Take your pick, neither is wrong. In fact you could do both. Unless you're in the same boat as me, having 'special' syrup that's pretty much impossible for me to get at will, I'd recommend doing some small batches on the stove. You could brew up a couple gallons of wort, split into 1 gallon jugs & test different ratios of post-fermentation additions. For the flame out method, I'd do similar, only I'd split the wort before cooling. A couple pilot batches is really the only way to find out.
As for adding it, I use the same method as I would for honey. I boil some water on the stove, remove it, let it chill for a minute or two & place the container in the hot water bath. 10 minutes later it pours very easily & will mix into your wort much more easily. Provided you don't go crazy with the ratio of beer:syrup, the little bit of warm syrup won't have much of an effect on beer at fermentation temp.
Lee
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