Maple syrup added to a finished beer

Hey guys,

I have an imperial stout that’s all done. just a bit bitter, so for
fun i wanted to add maple syrup to a couple of 5 gallon kegs.

Anyone have any advice.
The beer will stay cold and will be served
within a week so i’m not worried about additional fermentation.
From what i have read, i’m looking at 12-16oz per keg?

thanks so much!

Originally posted by Berbatov
Hey guys,

I have an imperial stout that’s all done. just a bit bitter, so for
fun i wanted to add maple syrup to a couple of 5 gallon kegs.

Anyone have any advice.
The beer will stay cold and will be served
within a week so i’m not worried about additional fermentation.
From what i have read, i’m looking at 12-16oz per keg?

thanks so much!

I also would suggest using Grade B maple syrup.

Originally posted by Williamhunter
I also would suggest using Grade B maple syrup.

thanks gents

Since this is for a finished beer, one thing you could do is pull a measured sample (say 16 oz) and add your syrup mixture until the sample hits your desired profile (just like a spice tincture). Then apply your measurements to the full batch.

For adding prior to fermentation, I’ve done 3.5 lb of Grade B in an imperial maple brown ale, and 1-2 lb in an imperial stout (that had lot’s of other adjuncts as well).

Originally posted by skinnyguy
Since this is for a finished beer, one thing you could do is pull a measured sample (say 16 oz) and add your syrup mixture until the sample hits your desired profile (just like a spice tincture). Then apply your measurements to the full batch.

For adding prior to fermentation, I’ve done 3.5 lb of Grade B in an imperial maple brown ale, and 1-2 lb in an imperial stout (that had lot’s of other adjuncts as well).

Originally posted by StefanSD

Originally posted by skinnyguy
Since this is for a finished beer, one thing you could do is pull a measured sample (say 16 oz) and add your syrup mixture until the sample hits your desired profile (just like a spice tincture). Then apply your measurements to the full batch.

For adding prior to fermentation, I’ve done 3.5 lb of Grade B in an imperial maple brown ale, and 1-2 lb in an imperial stout (that had lot’s of other adjuncts as well).

This sounds like good advice.

One thing that is not clear to me -- will adding this syrup really cancel out bitterness as the OP intends. My concern is that you are most likely creating a Frankenstein.

This sounds like good advice.

One thing that is not clear to me -- will adding this syrup really cancel out bitterness as the OP intends. My concern is that you are most likely creating a Frankenstein.


Frankenstein was a cool dude. But yes, you’re adding sweetness, which complements and subdues the bitterness. Because it will be kept cold, definitely dissolve it in some warm water to mix well. And the tincture method is ideal, almost like adding in an extract, which if you want a vanilla version, isn’t a bad idea to counteract the bitterness either.

cheers! will be done by next week. will update with how it goes