BeerBorg

Thinking of tweaking Oktoberfest with the following:
1can Oktoberfest HME
1 packet DME-Smooth
1 oz Fuggle Hops
Nottingham yeast
Maple syrup

Question: The jar of maple is 12.5 oz. I'm thinking that might be too much for the 2.5gal of wort. Maybe just half of the jar. Also when to add, in the boil with the DME or at the end of the boil with the HME?

Why the maple syrup?

Are you trying to create a maple Marzen?

Haven't had a maple Marzen. I do like Oktoberfest, and I have a can of it just sitting there. Thought I'd like to make it a little richer, smoother and with more depth. Maybe sweeter.

I would do the DME with the hops first, then the maple syrup, then at flame out add the HME. How long are you planning on boiling the fuggles? In general 45-60 mins will give you bittering, 10-20 mins will give flavor, 7-0 mins will give aroma. And the hops will the need DME to work its magic. The maple syrup probably won't give sweetness, but will give some flavor, and add ABV. The yeast will feed on the sugars, and take out the sweetness .

if you want the maple flavor use maple extract at bottling. as stated most of the flavor and aroma will get blown out with the CO2.

The maple syrup also will not make it "richer" if you mean have more body and mouthfeel by that. It's going to actually reduce the perceived body of the beer because your going to be left with just alcohol and bits of unsweetened maple flavor (which tastes woody) from it, and no body forming compounds.

The good news is the "woody" would probably go ok with the fuggles.

"Thought I'd like to make it a little richer, smoother and with more depth. Maybe sweeter."

Marzens (which Ocktoberfest's are) tend to be maltier to begin with. As noted in prior posts, maple syrup will do none of these things since its largely fermentable. You'll end up with a drier brew that takes longer to condition out due to the addition of the adjuncts.

Maple extract is the way to go here to add the flavor and aroma. They sell extracts for brewing at Home Brew Stores, hopefully you have one in your area.

I added pure vanila extract to a St Pat's Stout along with some Extra Light DME trying to get to a "Vanilla Porter" type brew. It came out very well. I added the vanilla extract at 1.5 weeks and then let it sit for another 1.5 weeks before bottling.

Wings Fan :I added pure vanila extract to a St Pat's Stout along with some Extra Light DME trying to get to a "Vanilla Porter" type brew. It came out very well. I added the vanilla extract at 1.5 weeks and then let it sit for another 1.5 weeks before bottling.:

how much Light DME did you add, if you dont mind....I love this idea, i'll be doing a 2gal MrB ferment. Thanks.

Let me look up the recipe in my brew log.

Just to throw in my 2 cents, make sure (if you do end up using it) that the Maple Syrup is pure maple syrup, not the commercial stuff you buy in the store. Those have preservatives and don't tend to work well in brewing

Pens,

I used 1.25 lbs of Pilsen Light DME along with some steeped Crystal 40 (.25 lbs).

For hops, I did Cluster for 15 minutes and dry hopped with Willamette.

It was one of the best brews I've done.

i mashed 1 lb each of pilsen and munich malt....then added 1/2 oz of tetnanger hops and used s23 yeast......still lagering so no idea yet of how it s gonna be

I will be rebrewing one of my first recipes, ROktoberfest. Simply MrB Oktoberfest + Robust LME pouch. Needs a bit of extra conditioning to hit its stride, but it is damn tasty if you can let it alone for 7-8 weeks.