Maple Syrup Stout
stout, maple, extract
Source: Robert Nielsen (Robert_E_Nielsen@ccm.hf.intel.com)
Issue #983, 10/5/92
Tasted good at bottling, although the maple flavor was masked by the
"greenness" of the beer. It took a few weeks to age, but then the
sweetness and light flavor of the maple syrup was perfect.
- 6 pounds, dark extract (syrup)
- 1--1/2 ounces, Bullion boiling hops
- 12 ounces, MacDonalds Pure Maple Syrup (No, not Ronald
McDonald syrup! ;-) )
- 4 ounces, chocolate malt
- 8 ounces, crystal malt
- 1 pack, Whitbread Ale Yeast
- 3/4 cup, corn sugar (priming)
Place the grains in 150 water, steep for 1/2 hour.
Add extract syrup.
Bring to boil, and add hops.
I boiled for a full hour, adding the Maple syrup during the last five
minutes of the boil, like a finishing hop. I didn't want to boil off the
Ferment took place at about 65 degrees. this stuff fermented fast! I
racked to the secondary in 48 hours, and then bottled five days later.