Gravity of Maple Syrup?
Daniel Fernandez
I'd like to add Maple Syrup to the database in Suds for Sugars/Malts but
don't know the gravity.
Can anyone enlighten me on this?
-- daniel.f...@solar.org | Affectionately known to his
| | friends as the "Beer Snob"
| | (isn't that an oxymoron?)
jpi...@m3isystems.qc.ca
>I'd like to add Maple Syrup to the database in Suds for Sugars/Malts but
>don't know the gravity.
Uhmn. Well, maple syrup comes in many different grades, and can even vary from
one can to another in the same batch!
Suggestions? Weigh the stuff, and perform the proper calculations to evaluate how
much sugars are disolved. I don't have the formula for the calculations though, sorry.
Jean-Pierre Boileau,
Montreal, Quebec, Canada.
My software NEVER has bugs. On the other hand, it has sporadically randomized
non-documented features.
No rights reserved. You read it, you're responsible.
"That's all I have to say about that."
Al Dyson
: ->all
: I'd like to add Maple Syrup to the database in Suds for Sugars/Malts but
: don't know the gravity.
: Can anyone enlighten me on this?
According to Papazian, the average maple syrup SG is 30 but this will
vary with type (where corn sugar averages 37).
--
[ Any similarities between my opinions and my employers' is
purely coincidental (IMHO)...]
Jeremy Bergsman
>According to Papazian, the average maple syrup SG is 30 but this will
>vary with type (where corn sugar averages 37).
If Papazian wrote this it should be added to the Papazian mistake
FAQ. I don't have the number, I was waiting to see if someone
would post it. It must be at least 5 times more than this though.
If you really want to know, why not just measure it (after a
suitable dilution)?
Jeremy Bergsman
jere...@leland.stanford.edu
http://www-leland.stanford.edu/~jeremybb
Fred Hardy
>>vary with type (where corn sugar averages 37).
>
>If Papazian wrote this it should be added to the Papazian mistake
>FAQ. I don't have the number, I was waiting to see if someone
>would post it. It must be at least 5 times more than this though.
>
>jere...@leland.stanford.edu
Excuse me? Five times an SG of 30 is 150 (I think). Refined sucrose
yeilds the highest SG of the sugars and it is 46 (1.046). I doubt that
any syrup (sugars dissolved in water) is over three times the SG of pure
sugar. I do not know if CP is correct, since I haven't measured any, but
his number is certainly believable. A SG of 1.150 is not.
--
==============================================================================
We must invent the future, else it will | <Fred Hardy>
happen to us and we will not like it. |
[Stafford Beer, "Platform for Change"] | email: fc...@access.digex.net
Rodney L. Boleyn
Jeremy Bergsman <jere...@leland.stanford.edu> wrote:
>ady...@csc.com (Al Dyson) wrote:
>>According to Papazian, the average maple syrup SG is 30 but this will
>>vary with type (where corn sugar averages 37).
>
>If Papazian wrote this it should be added to the Papazian mistake
>FAQ. I don't have the number, I was waiting to see if someone
>would post it. It must be at least 5 times more than this though.
>
>suitable dilution)?
I think you hit the nail on the head with the last sentence there.
When Papazian gives those gravities, that's after dilution. I think
the standard dilution is a pound of the substance in a gallon of water
(or maybe it's, "in enough water to make 1 gallon," I'm not sure). I
would believe that at that dilution, maple syrup is around 30 pts.
Most malt extracts are in the 36-40 pt range at that dilution.
-Rodney
Rodney L. Boleyn
Fred Hardy <fc...@access2.digex.net> wrote:
>>>According to Papazian, the average maple syrup SG is 30 but this will
>>>vary with type (where corn sugar averages 37).
>>
>>If Papazian wrote this it should be added to the Papazian mistake
>>FAQ. I don't have the number, I was waiting to see if someone
>>would post it. It must be at least 5 times more than this though.
>>
>>jere...@leland.stanford.edu
>
>Excuse me? Five times an SG of 30 is 150 (I think). Refined sucrose
>yeilds the highest SG of the sugars and it is 46 (1.046). I doubt that
>any syrup (sugars dissolved in water) is over three times the SG of pure
>sugar. I do not know if CP is correct, since I haven't measured any, but
>his number is certainly believable. A SG of 1.150 is not.
Undiluted, I would think pure maple syrup would be higher than 150.
Try floating your hydrometer in a freshly opened can of malt extract
sometime, and then tell me again that it can't be more than 150!
This thread seems to be trying to compare apples and oranges, in the
form of pre- and post-dilution measurements.
-Rodney
Robert Waterfall
Jeremy Bergsman <jere...@leland.stanford.edu> wrote:
>ady...@csc.com (Al Dyson) wrote:
>>According to Papazian, the average maple syrup SG is 30 but this will
>>vary with type (where corn sugar averages 37).
>
>If Papazian wrote this it should be added to the Papazian mistake
>FAQ. I don't have the number, I was waiting to see if someone
>would post it. It must be at least 5 times more than this though.
>
>suitable dilution)?
>
It looks like Al Dyson (or C.P.) is confusing the specific gravity of a solution (like maple syrup or malt extract syrup) with the gravity that you get when you add 1 lb of it to enough water to get a gallon of wort. I agree with Jeremy that the maple syrup's actual gravity is well above 1.030. When you add enough water to 1 lb of maple syrup to get 1 gallon of wort, I would expect the gravity to be somewhat lower than when you use liquid malt extract. I say that because maple syrup seems less dense (more watery) than LME. Since LME gives wort gravities in the 30's pt/lb/gal, then *30 pt/lb/gal* seems to make sense.
Bob Waterfall
Troy, NY, USA
Fred Hardy
>>>>vary with type (where corn sugar averages 37).
>>>
>>>If Papazian wrote this it should be added to the Papazian mistake
>>>FAQ. I don't have the number, I was waiting to see if someone
>>>would post it. It must be at least 5 times more than this though.
>>Excuse me? Five times an SG of 30 is 150 (I think). Refined sucrose
>>yeilds the highest SG of the sugars and it is 46 (1.046). I doubt that
>>any syrup (sugars dissolved in water) is over three times the SG of pure
>>sugar. I do not know if CP is correct, since I haven't measured any, but
>>his number is certainly believable. A SG of 1.150 is not.
>
>Undiluted, I would think pure maple syrup would be higher than 150.
>Try floating your hydrometer in a freshly opened can of malt extract
>sometime, and then tell me again that it can't be more than 150!
Let's set the parameters so we have a common discourse. Malted barley is
often quoted as a potential SG of 1.035-1.037. That is the expected yeild
of 1 pound of barley after mashing and diluted to 1 gallon of liquid.
Simply stated that is the extract potential of 1 pound in 1 gallon of water.
We can agree that undiluted barley is bone dry and has a gravity of ?
I stand behind my statement that 30 is reasonable when I am responding to
something that is not. The CP figure of 30 comes directly from a table
which is clearly labelled "Extract Potential of 1 pound in 1 gallon."
Quoting a gravity of 150 may have some philosophical value, but as a
brewer I find it totally meaningless. It is right up there with the SG of
plain dry malted barley (undiluted).
Cheers, Fred
Jeremy Bergsman
>>>According to Papazian, the average maple syrup SG is 30 but this will
>>>vary with type (where corn sugar averages 37).
>>
>>If Papazian wrote this it should be added to the Papazian mistake
>>FAQ. I don't have the number, I was waiting to see if someone
>>would post it. It must be at least 5 times more than this though.
>
>Excuse me? Five times an SG of 30 is 150 (I think). Refined sucrose
>yeilds the highest SG of the sugars and it is 46 (1.046). I doubt that
>any syrup (sugars dissolved in water) is over three times the SG of pure
>sugar. I do not know if CP is correct, since I haven't measured any, but
>his number is certainly believable. A SG of 1.150 is not.
As I quoted, the question was what is the SG of maple syrup. The numbers
you are quoting (and granted, also quoted later in the same sentence by
the original poster) are not SG's of those substances, but the fractional
increase in specific gravity realized by adding one pound of the substance
to one gallon of water (final vol?). If we assume that maple syrup adds 30
pts/gal/lb (I know, it's bold to take Papazian at his word), then it
must be roughly 11 lbs/gallon or a specific gravity of 1.330.
scott e. bratlie
>
> I think you hit the nail on the head with the last sentence there.
> When Papazian gives those gravities, that's after dilution. I think
> the standard dilution is a pound of the substance in a gallon of water
> (or maybe it's, "in enough water to make 1 gallon," I'm not sure). I
> would believe that at that dilution, maple syrup is around 30 pts.
> Most malt extracts are in the 36-40 pt range at that dilution.
>
> -Rodney
>
statement since honey is in the suds data base as 1.035.
Which the original question was what is the S.G. so it
could be entered into the suds data base.