Beer Forum

Has anyone used maple sugar in a brew vs. maple syrup? My understanding is that maple sugar is simply syrup that has been cooked down even further to its final dry crystal form. I'm curious what that sugar to syrup equivalence might be.

Anyone have any insight on using maple?

Perhaps dilute the syrup until you reach a readable level on a hyrometer. After that, add the maple sugar to some water to reach the matching gravity reading. Do a bit of math and you should have your ratio.
Make sense?
This is of course just a theory, but it seems like it would work.

Not a bad idea there!