Fermentable
Maple Syrup — Generic
Generic
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Maker
- Generic
- Origin
- Various
- Type
- sugar
- Malt class
- non-buffering
- Color
- 35.0 °L (91.6 EBC)
- Extract, fine-grind dry basis
- 100.0 %
- Moisture
- 33.0 %
- Diastatic power
- 0 °Lintner
- Suggested max
- 20 % of grist
- Needs mashing
- No — can be steeped
Description
Boiled-down maple sap: about a third water and essentially all sucrose, so it yields near 31 points per pound and dries a beer out much as table sugar does. The honest point is that almost none of the maple character survives primary fermentation — in the boil it reads as thin sweetness and nothing more. Add it late, at packaging or to an already fermented beer, if the aroma is what you are after.