Maple Syrup in a Brew

[Dave Parry]

I did a Bad Santa last Autumn with 2 500ml bottles of maple syrup. Added them at flameout and was a great beer. How much was down to the maple syrup as opposed to the cinnamon sticks, vanilla pods, cherries or something else is hard to put your finger on!

 

[JonBrew]

I did a Bad Santa last Autumn with 2 500ml bottles of maple syrup. Added them at flameout and was a great beer. How much was down to the maple syrup as opposed to the cinnamon sticks, vanilla pods, cherries or something else is hard to put your finger on!

I saw this recipe on byo ages ago and always meant to get round to it but never did It was a wee heavy base I believe?

 

[JonBrew]

Here is the recipe from byo. Looks fantastic.

Bad Santa — John Zelazny
(5 gallon/19-L, all-grain)
OG = 1.085 FG = 1.018
IBU = 40 ABV = 8.6%
Best of Show, New York State Open

Ingredients
12 lbs. (5.4 kg) Canadian Pils malt
1.0 lb. (0.45 kg) Munich malt
0.50 lb. (0.45 kg) Carahell® malt (19 °L)
0.50 lb. (0.45 kg) CaraMunich® malt (30–40 °L)
1.0 oz. (28 g) black patent malt
1.0 lb. (0.45 kg) light dried malt extract
13 fl. oz. (384 mL) maple syrup
1.5 lbs. (0.68 kg) dried cherries
12 AAU US Northern Brewer hops (60 mins)
(1 oz./28 g of 12% alpha acids)
Wyeast 1084 (Irish ale) yeast
1 vanilla bean (split)
3 cinnamon sticks (3 inches, broken into pieces)

Step by Step
Strong Scotch ale base. Mash all grains at 152 °F (67 °C) for 60 min. Mash out at 168 °F (76 °C) for 10 min. Add dried malt extract and maple syrup at boil. Steep cherries in 2 qts. (2 L) of first wort runnings for 30 min. Strain out cherries and add this wort at end of boil. Ferment at 62–64 °F (17–18 °C). Dry spice in secondary for 2–3 weeks.

 

[Dave Parry]

I used the kit from Malt Miller: https://www.themaltmiller.co.uk/product/bad-santa-jon-finch/

 

[JonBrew]

I used the kit from Malt Miller: https://www.themaltmiller.co.uk/product/bad-santa-jon-finch/

Wow. Looks like Mr Finch has scaled the recipe from BYO down, subbed in Maris Otter for Canadian Pils, and called it his own.

https://byo.com/article/winter-seasonal-beers/

Cheeky!

 

[uDicko]

Fenugreek gives a maple flavor that won't ferment out like maple syrup.

I think I'll keep a note of this

 

[phildo79]

Fenugreek gives a maple flavor that won't ferment out like maple syrup.

Bought some ground fenugreek yesterday to make a pecan & maple stout. Any idea what quantity and when to add to the boil? I'm thinking 1 or 2 tsp's with 10 mins to go.

 

[phildo79]

Fenugreek gives a maple flavor that won't ferment out like maple syrup.

Bought some ground fenugreek yesterday to make a pecan & maple stout. Any idea what quantity and when to add to the boil? I'm thinking 1 or 2 tsp's with 10 mins to go.

 

[MrRook]

Bought some ground fenugreek yesterday to make a pecan & maple stout. Any idea what quantity and when to add to the boil? I'm thinking 1 or 2 tsp's with 10 mins to go.

I'd go lightly. You can always add more as a "dry hop".