I am working on a RIS. According to my OG I am aiming for about 12.6 %. How much Maple syrup does everyone suggest for a 5 gallon batch to where the Maple really stands out. And what will Maple syrup do to my ABV?
If you add maple syrup directly to the keg before serving you won't need as much as if you add it to a fermenter. Are you bottling or kegging? You won't need as much Grade B maple syrup as you will Grade A maple syrup. What grade syrup are you using? http://www.homebrewtalk.com/wiki/index.php/Fermentable_adjuncts#Maple_Syrup
bottling, and im using grade A. I added 32oz to the batch yesterday. i'm pretty positive fermentation had stopped before I added. I racked beer to a clear carboy and added maple
the best is brewing with maple water directly from the tree for all the water in the boil , very interesting flavor profile , and i agree the lower the grade you can find the more maple flavor you will get . And maple syrup is already boiled down in the process of making syrup so strait from the can is the way to go
I added 3 cups to a 5 gallon batch in secondary. It had a good maple flavor even after 1 year (which was good, because that was when the beer came into its own).
Maple syrup gets boiled for 2 days before it's thick enough to bottle. You'll want to taste this in the next week and the next month. Not necessarily for a tasty beer at this point, but for your maple potency. If you get much higher in ABV, most yeast strains are going to get sluggish. That's bad for bottling day if you have residual sugar from the maple syrup later down the road. @stealth would be the first guy I'd ask about keeping your yeast happy while testing for flavor along the way on a beer that's pushing past 13%
