Adding maple syrup into secondary?

[dbenjami]

Has anyone ever added additional malt, honey, or maple in into the secondary.

If so, what was the effect? Will that mellow the hops a bit?

[barley ben]

It would be fine but watch how much head space you have. If you add too much, it could start a new fermentation and blow out the top. I just did something similar a batch ago when I fermented too high and added two small cans of cherries with syrup. It covered up the high temp off flavors but did restart fermentation. Had to add a blow-off to my secondary. It worked great though. As far as effecting the bitterness, only if you add alot. How much are you talking about.

[dbenjami]

Well, I was considering adding around 10 oz. of maple syrup to the secondary, but I am going back and forth.

It has been around 3 years since I last brewed a batch of beer, and I will tell you that the last batch I made was spectacular.

For this batch, I have had a relatively high gravity wort in the primary for around 5 days and it dropped all the way to 1.015 like wildfire. I am currently looking at a potential alcohol of around 8.5%. I went ahead and tasted what I have so far, and it is extremely bitter. What I cannot remember from the great batch I did years ago is if at this point in the process that beer was as pungent. I like a well-hopped beer, but I am just not getting any maltiness or sweetness at this point at all. It's all hops.

So I am sitting here wondering if I tinker with it at this point, or just leave to mellow out on its own.

[wortchillergoal]

From the what it is worth category, I offer this information. I know someone who primed with maple syrup. The beer carbonated in the average time but it took about 2 to 3 months for the maple flavor to show through.

[dbenjami]

Hey Wortchillergoal,

How much maple syrup did the guy use to make the priming solution?

I am now thinking that might be the way for me to go for carbonation.

[wortchillergoal]

Originally posted by dbenjami
Hey Wortchillergoal,

How much maple syrup did the guy use to make the priming solution?

I am now thinking that might be the way for me to go for carbonation.

I can't remember. I met through a friend, the brewer was from out of town. The fact I do remember is that it had a nice subtle maple flavor finish.

Sorry, I can not be of more help, yet I won't be surprised if another board memeber has an answer.

[rogue]

Not really an answer, but it seems to me that 10 oz of maple syrop will not be enough.

I am brewing a maple wheat and will be adding 32 oz of maple syrop to the secondary. I have a friend who used maple syrop in a previous batch (20 oz) and it wasn't quite enough.

I have seen recipe's calling for 40 or more oz of syrop. I think that much would be too overpowering, but less then say 30 oz would maybe be a waste.

[eyepah]

We just racked a Maple Porter to a tertiary. We added 14 oz of Andersons (local brand) Maple Syrup to the last 10 minute of the boil. At th racking to the secondary, we added strips of cedar to the carboy. One week later we added 16 oz more Andersons.

The result of the addition: Extreme blow-off. Not as much as the IPA that shot the air lock off the fermenter, but a violent enough spooge to warrent the immediate attachment of a handy blow-off hose.

Im estimating the alcohol content to be around 7%.

The beer already tastes mellowed with Maple, Cedar, and chocolate. It will need to be served at a warmer temp. in small quantities in cold weather - which is coming soon.

Im a bit concerned about the alcohol content and priming. We used Wyeast Irish Ale.

[sallad]

i think you should use lower grade syrup in brewing. the grade A stuff has been refined, and actually imparts less flavor. grade B should have a more distinct flavor.

[eyepah]

Im actually very impressed with this Cedar Maple Beer. Where does one get B grade syrup. Ive heard of Maple Sap. Is that "B" grade syrup?

OK. I should probably do some leg work first.

Alright. I answered part of the question. See Maple Syrup Grades Defined (http://www.wordiq.com/definition/Maple_syrup) for more info.

It is graded similarly to malt extracts. I suppose the best way to get my hands on some is to call a syrup farm. Now is the time to do it.

[69HawkI]

eyepah - Would you mind posting the rescipe?

[eyepah]

Cedar Maple Porter

Best served warm in December about 45.07 Lat or above.

3.3 # LME Amber
3.0 # DME Amber
30 OZ (Grade A) Maple Syrup

1.5 # Carapils
.3 # Chocolate
.3 # Roasted Barley

.5 OZ Target 1 Hour
.1 OZ Willamette 15 minutes

Special From the Table Saw:
5 1/2 x 3/4 x 10" cedar strips
5 1/2 x 3/4 x 8" cedar strips

Instructions
Add 14 OZ Maple Syrup 15 minutes before the end of the boil.

When finsished fermenting, BAKE cedar strips for 1 hour at 350 F to sanitize. Cool. Insert into secondary. Rack.

At 36 hours secondary, add 16 OZ Maple Syrup. HAVE BLOW OFF HOSE ATTACHED or READY.

At 7 days seondary, rack to keg or tertiary.

Bottle when mellowed.

Questions?

[spencer]

How do you get 5 1/2 x 3/4 x 10" / 8" chunk(s) of wood into a carboy? Any why the different sizes? I'll attempt to answer my own questions: use a bucket and scrap from the fence??? I want to try this but I'm having trouble grasping the logistics.

[danno]

is that (qty 5) 1/2" x etc..., or is it 5-1/2" x etc... I'm guessing the former...

[eyepah]

10 Total Strips of Cedar

LxWxH = 10x1/2x3/4 (5 count) and 8x1/2x3/4 (5 count)

Get a cedar plank from your local lumber yard or nieghbors fence (remove nails), and cut it to various lengths with a skill saw or what ever, then rip it down on the table saw. Or, just split it with an ax.

But remember the safety unit back in the 9th grade industrial arts class: its never safe to rip less than 1/2". The material can shatter, kick back, or draw your hand into the saw blade. I rip the out side of the material, leaving 1/2 inch.

The various sizes accomodate the shape of the carboy. The opening is roughly 1 inch (Blow Off hose outside diameter). 1/2" x 3/4" are really the biggest size you can get in AND out of the carboy.

Im using a 5 gallon carboy for a secondary. I measured the interior of the carboy and based my length cuts on those measuments.

The real problem is floating strips poking the airlock out. They actually will form a log jam in there, but can become dislodged as the fermenter is moved after racking.

Keep in mind that the strips will consume volume and the head real estate will be minimal. So prepare for a secondary blow off.

Good luck.

Mine is in the conditioning phase. Im predicting good beer. I think the recipe is balanced pretty well. Do not leave the cedar in too long or it will be overpowering. Also, I would look for B grade Maple Syrup.

What about use of white oak or Maple?

[b3s]

i've added lots of adjuncts to secondary, including:

mulled wine spice
orange zest
cracked coriander seed
brown sugar and molasses
honey


i'm sure maple syrup (i can't get REAL maple syrup here in CO) would be great :)