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

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Message treyrab beers 3 º 16:04 Sun 8/19/2012 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
Message pellegjr beers 396 º places 16 º 18:06 Sun 8/19/2012 You’ll 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?
Message treyrab beers 3 º 05:55 Mon 8/20/2012 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 - I’d like a little sweetness. I have 2 pounds of Grade B maple syrup right now. Any suggestions? Thanks!
Message treyrab beers 3 º 05:56 Mon 8/20/2012 Also, how many pounds of sweet potato would you add?

Message Unclerudy beers 30 º places 3 º 06:00 Mon 8/20/2012 Carb with maple syrup instead of corn sugar.
Message pellegjr beers 396 º places 16 º 06:19 Mon 8/20/2012 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 Mike’s option is better.
Message pellegjr beers 396 º places 16 º 06:22 Mon 8/20/2012 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 - I’d 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).
Message treyrab beers 3 º 10:08 Mon 8/20/2012 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?

Message treyrab beers 3 º 10:10 Mon 8/20/2012 What is the deal with fenugreek. What is this? How much to add, and when? Really appreciate the help guys.
Message treyrab beers 3 º 10:15 Mon 8/20/2012 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?
Message pellegjr beers 396 º places 16 º 10:16 Mon 8/20/2012 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 it’s a bit oppresive myself, but it will definitely give your brew assertive maple flavor. I think you’re much better off adding the grade B @ kegging however, much more subtle and authentic maple flavor.

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