Messages

1

Ingredients / Re: Maple Syrup questions

« on: January 28, 2011, 02:51:15 pm »

I have a couple questions pertaining to adding it to the secondary:

Will I need to "Pasteurize the maple syrup like I would honey? When I made a honey cream ale, I added the honey at flame out and let it sit for about 10 minutes before chilling the wort. That kind of pasteurized the honey. And since honey is not 100% fermentable I still retained some honey flavor and sweetness.

Will it start a secondary fermentation because maple syrup is 100% fermentable sugar?

2

Ingredients / Maple Syrup questions

« on: January 18, 2011, 02:55:50 pm »

I am thinking of trying to brew with some pure maple syrup. I am not sure how much I should add and the best time to add. I am thinking I should add it at flame-out and let it rest for 10-15 minutes to pasteurize it like I would with honey. Also, I am not sure if I should add 8 oz or 16 oz of maple syrup. I want a noticeable but not overpowering Maple flavor in my beer; one that seems to come on in the aftertaste. When I made a honey cream ale from a kit, I used a pound of honey and it wasn't bad on the flavor but it was a little on the sweet side.

I am thinking of making this as a cream ale also, but from all grain using 6 row and some 2 row along with maize. Also not sure about hop additions. Should I just go for bitterness addition only or add a wee amount of flavoring also. I thinking of Mt. Hood hops.

Any advice on this would greatly be appreciated.

3

Beer Recipes / Cocnut Porter

« on: November 03, 2009, 04:15:11 pm »

Has anyone brewed with toasted coconut? I have come across a Coconut Porter recipe and would like to try it. My concern is the coconut may be too oily even though it is toasted. The recipe says to taost the coconut then put it in the secondary. Any thoughts on this?