I’ve used it in Scottish/Scotch ales, English brown ales, Vienna/Octoberfest lagers, Munich dark lagers and traditional Bocks. Since it’s hard to imagine what syrup will taste like without its sweetness I usually use it in maltier styles of beer. If I don’t want to make a stronger beer, then I will reduce the amount of grain/malt in the recipe. Or you can be very precise and dissolve a pint of syrup in a gallon of water and take a hydrometer reading. You can calculate the extra alcohol like you would if you were using honey. It will definitely increase the alcohol content since it is fully fermentable. ![]() You can add it at the start with the wort you boil, or wait till you shut off the boil. When I want to introduce more maple flavor into my brew, then I will add syrup to the recipe.
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