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Brews & Views Bulletin Board Service * Brews and Views Archive 2008 * Archive through November 18, 2008 * Triple with maple syrup < Previous Next >

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Tex Brewer
Intermediate Member
Username: Texbrewer

Post Number: 302
Registered: 03-2004
Posted From: 216.203.59.252
Posted on Tuesday, October 14, 2008 - 10:24 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I have a gallon of pure maple syrup and would like to make a Belgian tripel using that as the sugar adjunct. I figure on doing a 10-gal. batch. Tripel normally calls for Belgian candi sugar as an adjunct, so I figured this might be an interesting change. I have made many maple beers, but one of the best was a maerzen where I added maple. It was lagered for months and was one of the best beers I ever made. Subtle, but detectable flavor. Got rave reviews.

Any thoughts on a maple tripel? How much should be added to 10 gal? Any recipes you care to share? I'm starting from scratch here.
 

Kevin Kowalczyk
Intermediate Member
Username: Itsfunbrewingbeer

Post Number: 312
Registered: 10-2007
Posted From: 67.167.4.225
Posted on Wednesday, October 15, 2008 - 05:39 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I have only added maple to my xmas brew. I used 10 oz in a 5 gallon batch. I got a very subtle maple flavor to the brew. Keep in mind this was competing with honey, vanilla, pear, cinnamon, and nutmeg.
 

Paul Edwards
Senior Member
Username: Pedwards

Post Number: 1634
Registered: 03-2003
Posted From: 76.252.53.188
Posted on Wednesday, October 15, 2008 - 12:15 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

In a different vein, I make a mead with 50 percent dark grade B maple syrup and 50 percent wildflower honey. About 1/2 gallon of each, then diluted to 5 gallons with filtered tap water. Then ferment with Wyeast Sweet Mead Yeast.

"Acer Mead" is really great after about 18 months.

Another use I like is to use about 1 cup of Dark Grade B Maple syrup as the priming sugar for a robust porter.
 

Tex Brewer
Intermediate Member
Username: Texbrewer

Post Number: 303
Registered: 03-2004
Posted From: 216.203.59.252
Posted on Wednesday, October 15, 2008 - 05:45 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Kevin, I don't think I'd use my precious syrup for something that complex. The maple flavor is not nearly as strong as one might think. I've done a maple stout, which was good, but the flavor was hard to detect. Maple pale ale was much better, and the maple maerzen the best. Also, 10 oz isn't enough. I'd say 1 qt minimum for 5 gal, 2 qt better. The maple mead sounds very interesting.

But I really want a good tripel recipe. Please help!
 

Kevin Kowalczyk
Intermediate Member
Username: Itsfunbrewingbeer

Post Number: 317
Registered: 10-2007
Posted From: 12.165.82.136
Posted on Wednesday, October 15, 2008 - 05:50 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

It was detectable in last years xmas brew. I think the complex mix of flavors is what made it so good. (It took 2nd in a regional homebrew contest). I probably will increase the maple this year though.
 

Ted Hausotter
New Member
Username: Lagerman

Post Number: 11
Registered: 07-2008
Posted From: 65.111.77.194
Posted on Thursday, October 16, 2008 - 10:29 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Tex, I thought I would answer you email here.

For a Tripel recipe, I have not done a maple tripel, should be interesting. I would plan on making 2 batches, 1 with and 1 without. If it is just right on maple, darn you have 2 kegs to drink. If it is to strong, blend them together for flavor balancing.

As to yeast, I'm a Wyeast guy so here is my take, 3944 make a fun tripel with some wit flavors. 3787 is always elegant and classic. 3522 is good and more rustic. 1214 the classic Chimay, not sure how they get the flavors out of the yeast that they do, a project for me in the future. Has to make a good Tripel, not one that I fell into. Avoid the 1388 as it will go to the devil beer flavors (Duval).

Malt base is Pilsner, add enough for 1.070 OG, I would let the balance of the sugar add 7 to 12 points and from maple. By the way IMPORT if you wantthe flavor impact. Belgian or French for first choice than German. You do not need other malts for a great tripel, the malt bill is simple. Hops go nobel, EKG. The EkG goes better with the 3522 yeast as it is more earthy. Saaz makes a fun tripel, go very light on flavor. Bitterness to the 28 to 33 IBU range.

Mash is important, go cool, I am down to 145 with a wet mash 44 oz water per pound. This gives you a very fermentable wort. The goal is 1.010 FG. It will take a good yeast starter, I like a 5 gallon batch as a starter and pitch the entire cake.

Good luck

Ted Hausotter
 

Tex Brewer
Intermediate Member
Username: Texbrewer

Post Number: 304
Registered: 03-2004
Posted From: 70.246.92.135
Posted on Saturday, October 18, 2008 - 04:21 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Good info, Ted. What do you (or anyone else) think about using Mt. Hood and/or Willamette hops instead of EKG? The former is supposed to be Hallertauer-esque and the latter Fuggles. Is that too far from EKG? How would it fit this style?
 

Tex Brewer
Intermediate Member
Username: Texbrewer

Post Number: 305
Registered: 03-2004
Posted From: 70.246.92.135
Posted on Saturday, October 18, 2008 - 04:23 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

And I forgot, what about first wort hopping this?
 

Denny Conn
Senior Member
Username: Denny

Post Number: 7000
Registered: 01-2001
Posted From: 140.211.82.4
Posted on Saturday, October 18, 2008 - 06:06 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Tex, both of those hop choices are quite different from EKG. I often FWH triples. I worked on a Westmalle-ish tripe recipe for a long time and finally found that FWH were the key to it. I doubt that Westmalle actually does FWH, but it sure made the beer good!
 

Tex Brewer
Intermediate Member
Username: Texbrewer

Post Number: 306
Registered: 03-2004
Posted From: 70.246.92.135
Posted on Saturday, October 18, 2008 - 07:41 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

FWH it shall be, then. I have seen recipes that use Fuggles and Willamette. What hops do you recommend, Denny?
 

Denny Conn
Senior Member
Username: Denny

Post Number: 7001
Registered: 01-2001
Posted From: 140.211.82.4
Posted on Saturday, October 18, 2008 - 07:54 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I just don't care for those, but it's really a personal preference. I tend to stay more to noble hops for Belgian styles, with an occasional foray into maybe Saaz or EKG. But it's not untraditional to use Fuggles(Willamettes) so it's pretty much up to what you like.
 

Tex Brewer
Intermediate Member
Username: Texbrewer

Post Number: 307
Registered: 03-2004
Posted From: 70.246.92.135
Posted on Saturday, October 18, 2008 - 08:07 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I am proud to be the recipient of the great Denny's 7000th post.
 

michael atkins
Advanced Member
Username: Mga

Post Number: 671
Registered: 11-2003
Posted From: 207.224.108.67
Posted on Saturday, October 18, 2008 - 10:03 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

The November 2008 issue of Brew Your Own has information on "Priming With Maple", in the Mr. Wizard section, page 15.