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Date: 10 Dec 2006 19:04:48
From: Dan Logcher
Subject: Maple syrup
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Anyone know how much fermentable sugars are in maple syrup?
Also, any thoughts on a Maple Ale? either pale or amber?
--
Dan
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Date: 11 Dec 2006 02:22:16
From: Dick Adams
Subject: Re: Maple syrup
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Dan Logcher <dlogcher*xspam*@comcast.net > wrote:
> Anyone know how much fermentable sugars are in maple syrup?
Sugar = 100%
Honey = 79.6%
Maple Syrup = 66%
These are estimates I have written down in my log and YMMV!
One gallon of Maple Syrup weighs approximately 11 pounds
so each pound should contribute .006 to the OG.
> Also, any thoughts on a Maple Ale? either pale or amber?
Great idea, but fermentation, in my experience, strips the
maple flavoring. I have yet to try maple syrup in a beer.
A Classic American Cream Ale might be good.
Maple Syrup is expensive. I pay $35/gallon in bulk!
Dick
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Date: 10 Dec 2006 22:45:42
From: Dan Logcher
Subject: Re: Maple syrup
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Dick Adams wrote:
> Dan Logcher <dlogcher*xspam*@comcast.net> wrote:
>
>
>>Anyone know how much fermentable sugars are in maple syrup?
>
>
> Sugar = 100%
> Honey = 79.6%
> Maple Syrup = 66%
>
> These are estimates I have written down in my log and YMMV!
>
> One gallon of Maple Syrup weighs approximately 11 pounds
> so each pound should contribute .006 to the OG.
Not as much as I had thought.. but good to know. Thanks.
>>Also, any thoughts on a Maple Ale? either pale or amber?
>
>
> Great idea, but fermentation, in my experience, strips the
> maple flavoring. I have yet to try maple syrup in a beer.
> A Classic American Cream Ale might be good.
>
> Maple Syrup is expensive. I pay $35/gallon in bulk!
I'm in New England.. Maple syrup is plumbed into the houses around
here. Heh, no I'm kidding.. I bought a quart of Berkley & Jensen
Brand syrup from BJ's for about $6.
I made a honey pale ale using 2 pounds.. came out pretty good.
I'm temped to swap out honey for maple with the same other ingredients.
--
Dan
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Date: 11 Dec 2006 14:17:06
From: Jeremy Jones
Subject: Re: Maple syrup
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Dan Logcher wrote:
> I'm in New England.. Maple syrup is plumbed into the houses around
> here. Heh, no I'm kidding.. I bought a quart of Berkley & Jensen
> Brand syrup from BJ's for about $6.
>
> I made a honey pale ale using 2 pounds.. came out pretty good.
> I'm temped to swap out honey for maple with the same other ingredients.
>
I'd also recommend trying maple sap -- just the pre-condensed stuff
drawn out of the tree. Replace your water with an equal amount of maple
sap (I'm sure the sugar content of the maple sap is out there on the
Internet somewhere).
I've tasted a few really nice brews done this way.
Jeremy
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Date: 11 Dec 2006 11:32:05
From: Dan Logcher
Subject: Re: Maple syrup
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Jeremy Jones wrote:
> Dan Logcher wrote:
>
>> I'm in New England.. Maple syrup is plumbed into the houses around
>> here. Heh, no I'm kidding.. I bought a quart of Berkley & Jensen
>> Brand syrup from BJ's for about $6.
>>
>> I made a honey pale ale using 2 pounds.. came out pretty good.
>> I'm temped to swap out honey for maple with the same other ingredients.
>>
>
> I'd also recommend trying maple sap -- just the pre-condensed stuff
> drawn out of the tree. Replace your water with an equal amount of maple
> sap (I'm sure the sugar content of the maple sap is out there on the
> Internet somewhere).
I'm not sure I can get maple sap this time of year.. Maybe in the early
spring when they start to tap it.
--
Dan
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Date: 10 Dec 2006 19:34:58
From: The Artist Formerly Known as Kap'n Salty
Subject: Re: Maple syrup
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Dan Logcher wrote:
> Anyone know how much fermentable sugars are in maple syrup?
>
> Also, any thoughts on a Maple Ale? either pale or amber?
>
Like honey, the sugars in maple syrup are pretty much 100% fermentable,
but like honey, there's a significant amount of water in the syrup
(which may vary a bit by brand).
You're probably safe assuming that maple syrup will add maybe a tad less
sugar by weight than will honey, so maybe 30-35 pppg.
--
(Replies: cleanse my address of the Mark of the Beast!)
Teleoperate a roving mobile robot from the web:
http://www.swampgas.com/robotics/rover.html
Coauthor with Dennis Clark of "Building Robot Drive Trains".
Buy several copies today!
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Date: 11 Dec 2006 06:30:04
From:
Subject: Re: Maple syrup
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Dick Adams wrote:
> Great idea, but fermentation, in my experience, strips the
> maple flavoring. I have yet to try maple syrup in a beer.
> A Classic American Cream Ale might be good.
I've heard of using fenugreek to get a maple flavour... might be
something interesting to try if maple syrup loses its flavour through
fermetation. On the other hand, I might be afraid of curried beer.
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Date: 12 Dec 2006 00:29:12
From: Richard J Kinch
Subject: Re: Maple syrup
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Maple syrup is essentially simple syrup, that is, the most concentrated
sugar solution that doesn't crystallize. This concentration is a US legal
requirement. Anything less would be adulteration. Anything more would be
wasting the precious sugar and would not increase the concentration since
it would eventually crystalize out and thereby spoil the product.
You can make simple syrup on the stove from table sugar (sucrose) and
water. It is the same as maple syrup except for the carmelization from all
the time the sap spends boiling. The better grades of maple syrup are very
light and hardly flavored. So simple syrup is a "better grade" than maple
syrup itself. The dark, soury maple syrup is the low-grade stuff sold to
tourists and grocers.
Sap runs in the spring when nights are freezing and days above freezing.
Sap is only 2 or 3 percent sugar. Volume and sugar content depends on that
day's weather, the weather history the previous fall, how far into the
season, and other things.
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Date: 14 Dec 2006 11:40:21
From: Adam Funk
Subject: Re: Maple syrup
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On 2006-12-11, Dan Logcher <dlogcher*xspam*@comcast.net > wrote:
> Anyone know how much fermentable sugars are in maple syrup?
You can get this from the nutrition information on the label, for
example:
Serving size 60 ml
Carbohydrates 53 g
Sugars 53 g
Fat 0 g
Protein 0 g
Sodium 7 mg
So that's 88% w/v of sugar, and I think almost all of that is
fermentable.
> Also, any thoughts on a Maple Ale? either pale or amber?
I'm sure anything would be good with maple syrup. Please post your
results!
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Date: 16 Dec 2006 22:45:03
From: keith
Subject: Re: Maple syrup
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Dan Logcher wrote:
> Anyone know how much fermentable sugars are in maple syrup?
>
> Also, any thoughts on a Maple Ale? either pale or amber?
>
Follow-up question here -- actually two...
1) Is there a difference in fermentable sugar content among light,
medium, and dark amber syrups? I was under the impression that the
darker the syrup, the higher the sugar content - but maybe it's just a
matter of carmelization due to higher boiling temps...
2) What would maple *sugar* be equivalent to - ie. would you use the
same amount as table sugar? AND would maple sugar be more likely to
impart a maple flavor to the beer?
I live in Vermont and there are *three* high volume sugar houses within
a mile of me. Usually I just donate a pine tree or two from my property
(to fire the boilers), and i get enough syrup to last me the year. I can
easily spare another pine - I've got 12 acres of 'em...
Very curious.
KeithS
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Date: 17 Dec 2006 21:43:09
From: Dick Adams
Subject: Re: Maple syrup
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keith <kms@nothome.com > wrote:
> Dan Logcher wrote:
>> Anyone know how much fermentable sugars are in maple syrup?
>>
>> Also, any thoughts on a Maple Ale? either pale or amber?
> Follow-up question here -- actually two...
>
> 1) Is there a difference in fermentable sugar content among light,
> medium, and dark amber syrups? I was under the impression that
> the darker the syrup, the higher the sugar content - but maybe
> it's just a matter of carmelization due to higher boiling temps...
The family who sells me maple syrup told be the sugar content is
higher as the syrup gets darker which is a function of timing, i.e.
early season syrup is lighter and late season syrup is darker.
> 2) What would maple *sugar* be equivalent to - ie. would you use the
> same amount as table sugar? AND would maple sugar be more likely
> to impart a maple flavor to the beer?
That Is a very interesting question. My inital response is that the
price of maple sugar has to so extravagant that I doubt I could
afford it. I do not have an ale on my schedule (not to mention that
I am two months behind at the moment). But if and when I brew one,
the target would be 4.5 gallons fermented as dry as possible with a
quart of maple syrup (Grade B) added at kegging time.
> I live in Vermont and there are *three* high volume sugar houses within
> a mile of me. Usually I just donate a pine tree or two from my property
> (to fire the boilers), and i get enough syrup to last me the year. I can
> easily spare another pine - I've got 12 acres of 'em...
Hell, if I knew you could trade timber for maple syrup, I would have
purchased timber land in Vermont years ago!
Dick
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Date: 18 Dec 2006 11:32:20
From: Dan Logcher
Subject: Re: Maple syrup
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keith wrote:
> Dan Logcher wrote:
>
>> Anyone know how much fermentable sugars are in maple syrup?
>>
>> Also, any thoughts on a Maple Ale? either pale or amber?
>>
>
> Follow-up question here -- actually two...
>
> 1) Is there a difference in fermentable sugar content among light,
> medium, and dark amber syrups? I was under the impression that the
> darker the syrup, the higher the sugar content - but maybe it's just a
> matter of carmelization due to higher boiling temps...
>
> 2) What would maple *sugar* be equivalent to - ie. would you use the
> same amount as table sugar? AND would maple sugar be more likely to
> impart a maple flavor to the beer?
>
> I live in Vermont and there are *three* high volume sugar houses within
> a mile of me. Usually I just donate a pine tree or two from my property
> (to fire the boilers), and i get enough syrup to last me the year. I can
> easily spare another pine - I've got 12 acres of 'em...
My grandparents owned a former sugar house in Vermont. They had several
huge maples that were used for sap. I don't think they ever tapped them
though.
Know of any sugar houses that will ship a gallon of maple to MA that aren't
way over priced? Looking online didn't help.
--
Dan
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Date: 19 Dec 2006 19:56:10
From: keith
Subject: Re: Maple syrup
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Dan Logcher wrote:
> keith wrote:
>
>> Dan Logcher wrote:
>>
>>> Anyone know how much fermentable sugars are in maple syrup?
>>>
>>> Also, any thoughts on a Maple Ale? either pale or amber?
>>>
>>
>> Follow-up question here -- actually two...
>>
>> 1) Is there a difference in fermentable sugar content among light,
>> medium, and dark amber syrups? I was under the impression that the
>> darker the syrup, the higher the sugar content - but maybe it's just a
>> matter of carmelization due to higher boiling temps...
>>
>> 2) What would maple *sugar* be equivalent to - ie. would you use the
>> same amount as table sugar? AND would maple sugar be more likely to
>> impart a maple flavor to the beer?
>>
>> I live in Vermont and there are *three* high volume sugar houses
>> within a mile of me. Usually I just donate a pine tree or two from my
>> property (to fire the boilers), and i get enough syrup to last me the
>> year. I can easily spare another pine - I've got 12 acres of 'em...
>
> My grandparents owned a former sugar house in Vermont. They had several
> huge maples that were used for sap. I don't think they ever tapped them
> though.
>
> Know of any sugar houses that will ship a gallon of maple to MA that aren't
> way over priced? Looking online didn't help.
>
I'll try to remember to check with my neighbors... It really comes down
to what you consider "overpriced." AFAIK, the going rate for a half
gallon of A grade is around ~$15 around here right now. I'm running
low, so it's about time I went to see 'em anyway. If I don't get back
to you before Thursday, shoot me an email at kshulsky at wildblue dot net.
Anyone ever made Birch beer? I also have LOTS of Black Birch on my
property...
KeithS
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