Brewing a Maple Nut Brown

[eabearce]

@erockrph

Maple extract is actually fenugreek. It would probably be fine in a beer, but to my tastes the real stuff is way better. It’s like comparing Aunt Jemima with real syrup.

Personally, I’d go with some grade B syrup in secondary. If you want to keep the ABV down, then cut the base malt by the amount of gravity points that the syrup will add. You could add in something like torrified wheat to boost the body a bit if you think you might need it.

Not that I disagree with your thoughts on this as I have never done this yet, but what about Grade B syrup straight into the keg at kegging time and force carbing it? Thoughts on an amount to use if I were to go this way?