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

Originally posted by treyrab
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?

I would only add the syrup to the boil if you want some fermented flavor from the syrup. Personally, I think the impact is so slight and the ingredient so expensive that you’re better off pushing the maple addition to the end of the process. If you do add to the boil, add at the beginning.

The quantity is dependent on your personal preference: I would try the scale up technique I mentioned in the previous post to get your desired quantity.

Definitaly do pumpkin in the mash. Don’t use sweet potato, use butternut squash.

If bottling, add maple syrup as a primer. If kegging, add after boil as your wort is cooling.

Originally posted by jbrana
Definitaly do pumpkin in the mash. Don’t use sweet potato, use butternut squash.

If bottling, add maple syrup as a primer. If kegging, add after boil as your wort is cooling.

These bottling vs kegging options don’t seem to make sense: one will give you fermented maple character, the other gives you raw maple flavor. If during the boil, why post boil as opposed to beginning of boil?

I’d have a bottle of Dogfish Punkin nearby so you have something handy to drink.

Thanks for the tips all. Seem to be a lot of conflicting theories when to add maple, and whether to add pumpkin, sweet potatoe, or sqush. But I’d like the maple to be more assertive, so I think I’ll put 2 gallons in secondary, a few days before I keg.