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Tripel with Maple Syrup

Concerns? Comments? Criticisms? Thank you!!!

Mapel
a Belgian Tripel by Paul Illa 2 (39)

A variant of Tripel by Paul Illa 2
Type
All Grain
Efficiency
68.0%
Batch size
2.0 gal
Boil time
90 min
Fermentables

NAME AMOUNT USE PPG
Belgian Pilsner 4.0 lb70 % Mash 36
Spelt, Flaked 8.0 oz8 % Mash 34
Aromatic 3.0 oz3 % Mash 35
Maple Syrup, light 4.0 oz4 % Boil 31
Sugar, Table (Sucrose) 4.0 oz4 % Boil 47
Maple Syrup, light 8.0 oz8 % Late Boil 31
Hops

NAME AMOUNT TIME USE FORM AA
Fuggle Great Britain 0.88 oz 60 min Boil Pellet 3.8%
Czech Saaz 0.4 oz 15 min Boil Pellet 4.0%
Yeasts

NAME LAB ATTENUATION TEMP
Safbrew T-58 T-58 Fermentis 76.0% 60°F – 60°F
Extras

NAME AMOUNT TIME USE
Irish Moss 1.0 tsp 15.0 min Boil
Mash steps

STEP HEAT SOURCE TARGET TEMP TIME
Saccharification Rest Direct Heat 149.0 °F 90 min
Mash-Out Direct Heat 170.0 °F 10 min

Comments…you won’t get much, if any, maple character by adding it to the boil. Adding it during fermentation would be better and even that is iffy. It’s hard to keep maple flavor from fermenting out. Often the best way to get maple flavor is to use an extract. And if you do get maple flavor, it will take it out of the range of a tripel, although that may not matter of you’re not gonna enter a comp. The additions of spelt and especially aromatic are very small and may not make any difference. OTOH, I think you’re better off without them.

OK, you asked… :wink:

Thanks Denny!

[quote=“Zip100473”]http://www.brewtoad.com/recipes/mapel

Concerns? Comments? Criticisms? Thank you!!![/quote]

Why are you making someone click on a link instead of posting the recipe for us to view? :roll:

[quote=“Nighthawk”][quote=“Zip100473”]http://www.brewtoad.com/recipes/mapel

Concerns? Comments? Criticisms? Thank you!!![/quote]

Why are you making someone click on a link instead of posting the recipe for us to view? :roll: [/quote]

I guess I didn’t think of that. I would be glad to add it.

If you want some maple flavor to carry through to the finished beer, add the syrup into the fermenter after the initial fermentation had slowed down. Also, use the darkest (i.e., Grade B) maple syrup you can get your hands on. A light amber isn’t going to give you much, but the dark stuff will carry the most flavor through to the finished product.

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