So, I made a clone version of the 512 Pecan Porter which is available on this website. It turned out great. So good that I want to make it again but this time infuse it with maple syrup.
Now, having done some reading, I’m under the impression that it is best to add the syrup to the secondary after fermentation has finished. But how much to add? It will be a 20L batch.
I have also read (on this forum) that fenugreek is a better option than actual maple syrup. This is new to me but considering it is a spice, I’m guessing it is best to add it at the end of the boil. Would this be correct? If so, how much for an 8L boil?
Keep in mind that maple syrup is highly fermentable and if bottling, will lead to overcarbonation and no maple flavor unless you somehow kill the yeast before the addition.
Made this batch last night. I added 1 tsp of fenugreek for the last 10 minutes. Someone advised that another tsp could be added in an almost ‘dry hopping’ way. I shall have a taste when fermentation is complete and judge it.
Fenugreek is effective but one of the strongest spices known to man. I think 1 tsp is probably all that you need. Definitely smell and taste before you add any more.
Ok, been in the keg 9 days now and it tastes really good. Still very sweet but the maple aroma / taste is excellent. 1 tsp per 5 US gallon seems to be plenty. Glad I didn’t go too banana sandwich with it. The beer is appox. 6% ABV. I’d say if you were going for an imperial stout, you might use 2 tsp’s but only if you wanted to be hit up the face with the maple aroma / taste.
I’m hoping the sweetness does trail off a little as it is difficult to taste the toasted pecans ATM.