MR.BEER® Community

So, I think my next brew is going to be:

1 can Englishman's Nut-Brown Ale ME
1 can Mellow Amber UME
Pure Maple Syrup

Anyone try something similar?

Any suggestions on how much Maple Syrup (I was thinking about a cup?)

Should I hop it up a little? What sort of hops would be good?

i/d like to know how that turns out. i was thinkin of concocten a brew with brown suger and maple syrup.

This leans towards the advanced and has no Mr Beer ingredients.
Have not tasted it yet -take that as a caveat!
Should have gone in the fridge for two weeks conditioning a couple of days ago. However, the pipeline is a bit clogged!
I will update with tasting notes in a few weeks.

Note, we are not talking Aunt Jemimah here. Use only 100% Pure unadulterated Maple Syrup.

D Train Brewery Maple Nut Brown Ale
Style American Brown Ale
Batch 2.13 gal
Extract/Steeped Grains
Recipe Characteristics
Recipe Gravity 1.065 OG
Estimated FG 1.016 FG
Estimated ABV 6.2%
Recipe Bitterness 32 IBU
Recipe Color 25° SRM
Ingredients
4.00 oz Victory Malt Steeped
3.00 oz Chocolate Malt Steeped
3.00 oz Crystal 40L Steeped
2.00 oz Crystal 80L Steeped
2.75 lb Light LME
0.75 lb Maple Syrup
0.25 oz Galena Pellet 12.0% AA 60 minutes
0.25 oz Amarillo Pellet 8.3% AA 15 minutes
0.25 oz Amarillo Pellet 8.3% AA 05 minutes
1.0 unit Safale US-05 Yeast
Recipe Notes
Bring 2 gallons of water to 155F.
Add sacked specialty grains:
4.0 oz Victory Malt
3.0 oz Chocolate Malt
3.0 oz Crystal 40L
2.0 oz Crystal 80L
Steep for 30 minutes, keeping temp between 155F-165F.
Do not let steeping temperature exceed 168F.
@ 30 minutes pull grains, let sack drain into wort.
Bring wort to boil.
Stir in malt extract.
60 minute boil.
@60min .25 oz Galena pellet.
@15min .25 oz Amarillo pellet.
@10min Add 12 oz Maple Syrup.
@05min .25 oz Amarillo pellet.
@00min Remove from heat.
Rapidly cool wort to less than 80F.
Pour into fermenter (leave behind Cold Break).
Top off with cool water to 8.5qt mark.
Aerate and pitch yeast @ 70F.
Aerate and cap the fermenter.
Ferment @ 68F for 7 days.
Ferment @ 73F for 7 days.
Batch Prime with 51g Cane Sugar
Carbonate 14 days.
Cold condition 14 days.

D-Rock ... how did your Maple Nut Brown turn out?

esheppy wrote:
D-Rock ... how did your Maple Nut Brown turn out?

What are you talking about, how do all of D-Rocks beers turn out?

festion wrote:
esheppy wrote:
D-Rock ... how did your Maple Nut Brown turn out?

What are you talking about, how do all of D-Rocks beers turn out?Actually, I was not pleased with the results on this one!
The Maple just never really conditioned out. You could tell that there was a good beer in there. But the Maple imparted an almost metallic harshness. I left a bottle in the fridge for close to four months and it still had not smoothed out. I think part of my problem was that I did not let this one completely ferment out. This lead to overcarbonation. Which of course highlighted the harshness.
If you wanted to experiment with this one...
Maybe decrease the Maple 25-50% and make dang sure that fermentation is complete and this would be a good recipe. You really could tell that the base beer was a good recipe.

you might want to try 217 grams of golden brown sugar vice that maple. it swirls the maple taste throughout the drink but won't take over in taste.

Just a thought there people...

D Rock wrote:
festion wrote:
esheppy wrote:
D-Rock ... how did your Maple Nut Brown turn out?

What are you talking about, how do all of D-Rocks beers turn out?Actually, I was not pleased with the results on this one!
The Maple just never really conditioned out. You could tell that there was a good beer in there. But the Maple imparted an almost metallic harshness. I left a bottle in the fridge for close to four months and it still had not smoothed out. I think part of my problem was that I did not let this one completely ferment out. This lead to overcarbonation. Which of course highlighted the harshness.
If you wanted to experiment with this one...
Maybe decrease the Maple 25-50% and make dang sure that fermentation is complete and this would be a good recipe. You really could tell that the base beer was a good recipe.
I also was not real pleased with the Maple I tried. Disappointing. But, I guess that is part of the learning process. I finished off my last bottle a couple of nights ago... so it wasn't "throw this sh!# out bad".

Anyway, I was just curious how yours turned out.

I probably will not be using maple for a long time. Maybe, I'll try yankeedog's suggestion sometime when I get an opening in the schedule.

While we’re on the subject of using maple syrup. Has anyone in the Borg ever used fenugreek powder in a batch of beer?

I saw it mentioned, in another discussion group, being used to accent the flavor of maple syrup in beer. I had to Google “fenugreek” to find out what it was and learned that it is an herb that, among other things, has a maple like flavor. Apparently it can be used along with maple syrup to enhance the maple flavor without adding additional fermentables to the wort. Sounds interesting to me.

Does anybody have any experience with it?

BrewMaui wrote:
While we’re on the subject of using maple syrup. Has anyone in the Borg ever used fenugreek powder in a batch of beer?

I saw it mentioned, in another discussion group, being used to accent the flavor of maple syrup in beer. I had to Google “fenugreek” to find out what it was and learned that it is an herb that, among other things, has a maple like flavor. Apparently it can be used along with maple syrup to enhance the maple flavor without adding additional fermentables to the wort. Sounds interesting to me.

Does anybody have any experience with it?My wife took fenugreek while breast feeding our first child. Apparently it helps with milk production. Other than that, I have no knowledge of what it could do for beer.