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Maple Syrup Stout

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Maple Syrup Stout

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Beer Style: Spice, Herb, or Vegetable Beer  (21A)
Recipe Type: extract
Yield: 5 US gallons

Spice, Herb, or Vegetable Beer


Tasted good at bottling, although the maple flavor was masked by the "greenness" of the beer. It took a few weeks to age, but then the sweetness and light flavor of the maple syrup was perfect.


  • 6 pounds, dark extract (syrup)
  • 1--1/2 ounces, Bullion boiling hops
  • 12 ounces, MacDonalds Pure Maple Syrup (No, not Ronald

Click to Print Recipe


Place the grains in 150 water, steep for 1/2 hour.

Remove grains.

Add extract syrup.

Bring to boil, and add hops.

I boiled for a full hour, adding the Maple syrup during the last five minutes of the boil, like a finishing hop. I didn't want to boil off the maple aroma.

Ferment took place at about 65 degrees. this stuff fermented fast! I racked to the secondary in 48 hours, and then bottled five days later.