Beer Style: Spice, Herb, or Vegetable Beer (21A)
Recipe Type: extract
Yield: 5 US gallons
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.
Place the grains in 150 water, steep for 1/2 hour.
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.
Source: Robert Nielsen