Maple Porter

Brewer:	Steve E.		Email:	ecc@cfl.rr.com
Beer:	Maple Porter		Style:	Robust Porter
Type:	Partial mash		Size:	10 gallons
Color:	128 HCU (~41 SRM)		Bitterness:	54 IBU
OG:	1.049		FG:	1.014
Alcohol:	4.5% v/v (3.5% w/w)
Water:	Started with reverse osmosis water, added 4 tsp. of burton salts and 1 tsp. of table salt, 4 tsp. amylase enzyme
Grain:	.5 lb. American crystal 60L 2 lb. American crystal 120L 1.5 lb. British chocolate .5 lb. Roasted barley 1 lb. Flaked oats .5 lb. Flaked rye
Mash:	65% efficiency
	start with 3 gallons of treated water, mash @ 155° for 60 minutes. Sparged up to 9 gallons with 170° water. (Original recipe calls for flaked barley but substituted rye instead. Will continue to do this in the future)
Boil:	60 minutes	SG 1.054	9 gallons
	6.5 lb. super Light malt extract 4 lb. Maple syrup
	Add syrups,(I happened to have 30 pounds of "super" light extract on hand that I was trying to use up. Have had very good results using this extract on dark beers, it really allows some of the very suttle grain flavors to jump out on you buds in a surprisingly good way) to boil then add 1st hops. Irish moss added last 15 minutes.
Hops:	1.5 oz. Northern Brewer (8.5% AA, 60 min.) 2 oz. Kent Goldings (5% AA, 45 min.) 2 oz. Fuggles (4.75% AA, 30 min.) 2 oz. Hallertauer (4.25% AA, 10 min.)
Yeast:	I brewed this as a double batch (10 gal) so I could experiment with yeasts. Fermented 5 gallons with "Whitelabs London Ale Yeast" and 5 gallons with "Whitelabs Burton Ale Yeast" The London Ale became overly carbonated but was ok if you opened it and let it breath a while. The Burton Ale was absolutely perfect in every aspect.
Log:	Primary for 5 days @ 76° (florida a/c) Secondary glass for 5 days at same Carbonated at same for 7 days, Then cold stored for 5 weeks 40-50° Drank it all in one weekend!
Carbonation:	used 5oz. corn sugar per 5 gallons with 1 cup of maple syrup
Tasting:	As noted earlier the London Ale was very carbonated. The Burton Ale was very, very, very, good. I had quite a few light beer drinkers really intriqued with this Dark, smokey-burnt flavoring. Every one really liked it. Just wasn't enough to last long! The Maple syrup is sometimes hard to find in bulk and economically. I have been able to buy it at SAMS in the Dark Grade, which is preferred. 1 60oz jug is perfect for a 10 gallon batch. Just pour out 2 cups for later priming and the balance weighs 4 pounds!

Recipe posted 07/08/02.