Maple Syrup

Origin: US Color: 35 SRM
Supplier: Must Mash: No
Type: Sugar Add After Boil: No
Potential: 1.030 SG Diastatic Power: -
Dry Yield: 65.2 % Max in Batch: 10.0 %
Coarse/Fine Diff: - Protein: -
Moisture: -

If added during the boil it will add a dry, woodsy flavor. If added at bottling, the smooth maple flavor comes through. Used for maple ales, porters, browns.