Last year I was in Quebec with family and I picked up a 500-gram (1-lb) brick of maple sugar from the marketplace. This stuff is so hard that the locals use a cheese grater on it. It was cheap too. The only trouble it caused me was going through airport security out of Boston - it looks like what I imagine a brick of solid explosive might look like.
I'd like to make a beer with it that will let maple flavor stand out, and I'd like to have it done in time for a big party we are having in August. Once upon a time I made a maple mead that was crisp and dry with plenty of maple flavor. This is my point of reference for maple brew, so I do not want something dark like a porter. I want something crisp and summery.
How much of this thing should I use in a 5-gallon batch of home brew? I know the answer will be recipe dependent, but is it crazy to use the whole thing? Should some of it be used in a primary and some in a secondary?