Maple Nut Brown Ale
I’m going to be brewing a nut brown ale using Northern Brewer’s Nut Brown recipe as a base, but I want to add maple syrup and maybe some cold brewed coffee to it to make a “breakfast brown ale”. My understanding is that adding maple syrup during the boil or in primary fermentation is a waste because the flavors will ferment out. I’m planning on adding the coffee and maple syrup to either secondary or more likely directly into the keg so that it doesn’t ferment. Any recommendations on the amount of maple syrup and coffee for a 5 gallon batch? Or strong opinions on when/how I should add it? Thanks!