Here is not a beer recipe, but a cider recipe. I live in apple and maple syrup country. In fact where I live (Québec), we produce 80% of the world's maple syrup. It will be a sparkling cider that is dry with a delicate apple and maple syrup aroma. Total cost is 48$ CAN with taxes included. 4 gallons (20l) fresh pressed Sparta variety apple juice with no additives. 1 gallon (4l) Grade A dark amber maple syrup 1 tsp White labs yeast nutrient 2 satchels Lalvin EC-1118 Juice and syrup was pasteurized at 145 °F (63 °C) for 30 minutes. Cooled to room temperature 72 °F (22 °C)in ice bath. Yeast was re-hydrated and pitched at 77 °F (25 °C). N.B. Two quarts of syrup was added for primary fermentation, and another 2 quarts will be added to secondary fermenter. OG 1.078, expect FG to be around 1.018. Bottle conditioning to use 1 quart of Grade A dark amber maple syrup.