Home brew beer.

[Ribenapigeon]

Would maple syrup be good for homebrew? If so how much per litre would I need to add?

Cheers

[RhynoCZ]

U wot m8?

What do you mean? How? What?
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[owl]

probably a good place to start

https://www.fermentarium.com/homebrewing/brewing-beer/what-does-sugar-do-to-your-beer/

[Ribenapigeon]

[grr666]

Shell out?
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[Polarbear]

I would expect it to alter the taste a bit, For good or bad

There again, my one attempt at home brew beer was so disgusting I never tried it again so don't take a blind bit of notice of what I say.
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[wr6133]

[MCN]

You need water yeast and sugar to make alcohol.

Local whatever has sugar in it is used to make alcohol locally.
Grains are germinated then stopped by heating which turns the starches in the grains to sugar/malts. Alcohol is made from that. Whiskey starts off as beer.
You could probably make a mead from maple syrup.

Beer uses grains as the source of sugar for the yeast to make alcohol and what ever grains used imparts the characteristic flavour.

It's a very simple process. Not too much can go wrong until you drink all the final product.
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Disclaimer: The comments above may be predicted text and not necessarily the opinion of MCN.

[Ariel Badger]

Guess OP is in prison in Canada.
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[Ribenapigeon]

Discovered a homebrew shop near me so will give them a visit. Im very curious about the maple syrup though as I love the flavour.

[johnsmith222]

[andym]

The flavour rarely stays the same, I've only tried maple syrup once and I imagine when all the sweetness is gone you'll be left with a very bitter (and weak) alcohol.

If you plan on making 23L then you'll need about 11-12 litres of maple syrup.

[MCN]

[asta1]

I don't know much about home brew having never done it, but at least in a standard brew from first principles (ie mashing, boiling and filtering properly from raw, dry malt etc), maple syrup could be interesting.

Off the top of my head most of the sweetness is just sucrose and will be fermented away, leaving some of the bitterness from the maillard reaction products from processing. You will gain a bit of colour and probably some additional body and mouthfeel. I'd also expect at least some additional fruity ester type character as well as caramel notes, but depends on the brand and the dose rate.

If you decide to add the stuff prior to fermentation, watch your dosing rates. Chuck in too much of this type of refined sugar and your fermentation will get stuck.

Personally, I think I'd be inclined to treat it as a late addition in FV as a priming sugar for bottle fermentation as opposed to trying to brew with it as a primary ingredient. Certainly, if your home brew involves a proper boil step, most of the interesting character will probably flash off with the volatiles, which rather defeats the object. Primary fermentation will also strip a lot of the character.

I'd shoot for maybe 5-10%(v/v) syrup added after the end of primary fermentation for optimal 'maple syrup' character.

Either way, its not th most ridiculous addition I've heard proposed, so worth a punt and let us know how it works out.
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[DrDonnyBrago]

I've done loads of all grain home brews, started on kits.

Any time I've added a a significant amount of sugary adjunct (i.e. honey) it has brewed out bone dry and harsh as a badger's arse hole, even then I couldn't taste the honey so doubt you'll get much from maple.

Maybe as a priming sugar, use the nutritional information carbohydrate values to figure out how much you'll need to avoid bottle bombs.

[Ribenapigeon]

[MCN]

[Ribenapigeon]

I have two 6ltr brews going now. Stsrted 24 hrs ago. Bubbling away at about one bubble through the air locks every 3 seconds.

[joombo]

Sounds great. Want to make a nice session-able stout for the guys. I was thinking about going for a dry irish style but personally I prefer a thicker body, especially if i am going to make 6 gallons of it. I've already ordered special bottles here https://allinpackaging.co.uk/containers/bottle/ for my friends. Hope they'll like my beer.

[Ribenapigeon]

All brewed now. Just need to test over the next 24 hrs to see the specific gravity is stable then filter and keg it.

[asta1]

[Ribenapigeon]

Ive got a 0.5 micron water filter im going to pump the beer through. Its the kind used to filter tap water. It needs a bit of pressure to use so im going to pick up a hand pump pressure sprayer vessel from B&Q to force the beer through the filter with.

[asta1]

[Ribenapigeon]

I haven't tasted it yet. I might filter it twice as I also have a lower rated filter for bigger particles. Maybe use that first then go 0.5mn to finish it.

[Riejufixing]