EXTREME MAPLE PORTER

I have made this beer three times, and I improve the recipe each time. I think it is near perfect now. I highly recommend aging the beer for at least three months, though six months is best. It gets much more of a smooth taste with age. I use a mix of dark and light PURE Maple syrup. Drink in a small beer glass!

Brewer:	Devil Dog		Email:	brewmaster@devildogbreweries.com
URL:	http://www.devildogbreweries.com
Beer:	EXTREME MAPLE PORTER		Style:	Robust Porter
Type:	All grain		Size:	5 gallons
Color:	104 HCU (~36 SRM)		Bitterness:	42 IBU
OG:	1.071		FG:	1.006
Alcohol:	8.4% v/v (6.6% w/w)
Water:	Tap Water
Grain:	7.6 oz. roasted 0.96 lb. crystal 50-60L 0.60 lb. chocolate 3.8 oz. black 9.18 lb. American 2-row 3.8 oz. Flaked wheat 2.39 lb. American Munich
Mash:	65% efficiency
	Infusion Mash at 155° F for 75 min.
Boil:	90 minutes	SG 1.055	6.5 gallons
	1 lb. Maple syrup
	add maple syurp, 2 min before the end of the boil
Hops:	0.98 oz. Northern Brewer (8.5% AA, 60 min.) 0.49 oz. Northern Brewer (8.5% AA, 30 min.) 0.24 oz. Hallertauer (4.25% AA, 1 min.)
Yeast:	British Liquid Wyeast
Log:	Rack it after 10 days to the carboy. The longer you leave it there the better it will be. I had it after 6 months and it was excellent.
Carbonation:	a little less than 3/4 cup corn sugar or low carbonation on keg. Don't want to overpower with carbonation, the alchol gives quite a bite on it's own. The bubbles seem smaller, perhaps because of the alcohol content.
Tasting:	USE ONLY PURE MAPLE SYRUP. Do not buy pancake syrup, it's not the same. Pancake syprup is basically corn syrup. Make sure the label says 100%maple syrup (it will cost you more but its worth it)/

Recipe posted 11/06/06.