Maple Porter

I don't have a specific recipe, but we added grade B maple syrup and coffee to a stout and it turned out a little too sweet and not enough maple. We contacted a few breweries that make a maple beer and was told to try dry maple syrup.
We haven't tried it yet, but will next time.

 

I'd suggest using your current favorite Porter recipe and adding no more than A quarter of a cup of grade A orB syrup after boiling it to the fermenter and see what you think. Too much syrup will give you a dominate maple syrup flavored beer. Personally, I like a touch of maple in beer .

 

I know it's been almost year, but did you get a chance to use that maple powder?

 

@holzwama

 

We did use it, but didn't get the results we were hoping for. I can't remember exactly, but I believe we added it on the hot side still. From my experience, anytime you add anything on the hot side and prior to fermentation, you lose a majority of the flavor and aroma.
I've been into sours lately and find a similar effect with fruit. If you age a sour on fruit, some flavor and aroma go away with the CO2. For this reason, I age on fruit for 7-10 days and then add fruit to the keg as well.

For the maple, our next plan is to add a high quality extract during whirlpool, some dry to day 7-10 of fermention and some more to the keg. We are also planning on making a 12% beer and use a yeast that only goes to 9%. That way they yeast shouldn't be able to handle the added sugar as easily.

 

Yes, but I would not add it to the keg unless I kept it at room temp for a week or made sure it was lagered for the duration. A low/medium attenuating yeast with maple/sugar added no later than 3 days into fermentation is the ticket, imho. Good luck