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When To Add Maple Syrup & Pumpkin To Beer...


read 2752 times • 15 replies • posted 8/19/2012 4:04:54 PM

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treyrab 3:
Hi All -

Going to brew a maple pumpkin ale soon for the fall season. The base beer is a 7% brown ale, which I will be adding Grade B maple syrup and pumpkin (in some form).

When is the best time to add maple (secondary?), and what is the best form of pumpkin to use? I was considering using 100% pure canned pumpkin flesh. If that is the case, when is the best time to add it? Or would pumpkin spice be easier/cleaner?

Thanks all!

Trey
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pellegjr 395:16
Youíll actually get a flavor closer to pumpkin with sweet potato or acorn squash. I usually roast them and add to the mash. In terms of the maple syrup, are you looking for fermented or unfermented maple flavor?
8/19/2012 6:06:50 PM

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treyrab 3:
Sweet potato - that is interesting. Never heard of that before. Do you roast/bake them just as you would for dinner? Maybe this is the better option.

Well, fermented maple flavor I hear is very light. So probably unfermented - Iíd like a little sweetness. I have 2 pounds of Grade B maple syrup right now.

Any suggestions? Thanks!
8/20/2012 5:55:07 AM

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treyrab 3:
Also, how many pounds of sweet potato would you add?
8/20/2012 5:56:30 AM

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Unclerudy 12:3
Carb with maple syrup instead of corn sugar.
8/20/2012 6:00:35 AM

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pellegjr 395:16
Originally posted by Unclerudy
Carb with maple syrup instead of corn sugar.


Great option, you can also add fenugreek to either mash or 15 left in boil, that will get you in unmistakably maple syrup territory.

Although I think Mikeís option is better.
8/20/2012 6:19:32 AM

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pellegjr 395:16
Originally posted by treyrab
Sweet potato - that is interesting. Never heard of that before. Do you roast/bake them just as you would for dinner? Maybe this is the better option.

Well, fermented maple flavor I hear is very light. So probably unfermented - Iíd like a little sweetness. I have 2 pounds of Grade B maple syrup right now.

Any suggestions? Thanks!


Yes, just a regular roast (no butter or oil added obviously). I would probably allocate ~ 20% of your mash fermentables to the sweet potato (although it depends on how assertive you want the flavor to be).
8/20/2012 6:22:06 AM

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treyrab 3:
Originally posted by Unclerudy
Carb with maple syrup instead of corn sugar.


I will be kegging this though. Should I add maple syrup to the keg?
8/20/2012 10:08:01 AM

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treyrab 3:
What is the deal with fenugreek. What is this? How much to add, and when? Really appreciate the help guys.
8/20/2012 10:10:03 AM

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treyrab 3:
Ok, so I am thinking something like this:

Roast 2 lbs sweet potato and 1 lbs canned pumpkin puree. Add to mash.

Add 1 lbs Grade B maple at flameout along with a small amount of pumpkin spices, and 1 lbs maple in secondary before kegging.

Sound like a good plan?
8/20/2012 10:15:30 AM

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pellegjr 395:16
Originally posted by treyrab
Originally posted by Unclerudy
Carb with maple syrup instead of corn sugar.


I will be kegging this though. Should I add maple syrup to the keg?


Yes. Take a measured sample from the batch and add maple syrup till you get the ratio you want, then scale up to the full batch.

Fenugreek is a spice that is added to artificial maple syrup to give it "maple" flavor. I think itís a bit oppresive myself, but it will definitely give your brew assertive maple flavor. I think youíre much better off adding the grade B @ kegging however, much more subtle and authentic maple flavor.
8/20/2012 10:16:07 AM

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