Greetings from Santa Clara, CA / Vermont

[afr0byte]

Well, I figure I should say hi. I'm a beer lover, and hopefully soon to be beer brewer, from Vermont (currently in my last year of Uni in Santa Clara, CA). I'd say my favorite styles are doppelbocks, porters/stouts/scotch ales, and recently ipas (mmm Drake's). I can't wait until I graduate and get home to Vermont so I can try out some brewing. Having heard about Jack Daniels wood chips from Doc, I think a bourbon porter would be pretty awesome to try.

--Adam

[Who is John Malt?]

Bienvenidos, mi amigo.

[Dr Scott]

How about a Vermont Maple porter!

[afr0byte]

How about a Vermont Maple porter!

How much maple syrup do you think I'd need?

[Dr Scott]

How about a Vermont Maple porter!

How much maple syrup do you think I'd need?

You would want to use it in the last part of the boil and maybe prime w/ it too. I'll look back at my notes at home for the amounts.

[Spidey]

How about a Vermont Maple porter!

How much maple syrup do you think I'd need?

I made a maple pale ale and used 12oz. of maple syrup total (Medium Amber Grade A). I put 6oz. in the boil with 5 minutes remaining. This gets fermented. High quality maple syrup is supposed to be like 85% fermentable sugar, so try imagining the taste of maple syrup without sugar. It's kind of difficult. It imparts a dry woody finish to the beer, subtle but definitely there. The other 6oz. I put directly into the keg. This is the stuff you can really taste in the beer. Since the keg is kept cold, it doesn't ferment significantly. Hope this helps.
-Greg