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Maple Porter
I have used this grain bill with several previous batches and it produces an excellent porter that everyone loves. This is the first time I have added maple syrup. I have added coffee to the secondary before and that has produced very favorable results.
| Brewer: | Brewmeister Mandigo | Email: | mandigo@net-link.net | |||||
| Beer: | Maple Porter | Style: | Robust Porter | |||||
| Type: | All grain | Size: | 12 gallons | |||||
| Color: |
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Bitterness: | 37 IBU | |||||
| OG: | 1.065 | FG: | 1.015 | |||||
| Alcohol: | 6.4% v/v (5.0% w/w) | |||||||
| Water: | Added 1 tsp. of Calcium Carbonate (CaC12) to hot liquor & mash water and adjusted pH to 5.3 using lactic acid. I am using well water and not city water. | |||||||
| Grain: | 16 lb. 0 oz. American 2-row 1 lb. 0 oz. Wheat malt 1 lb. 0 oz. American Vienna 1 lb. 0 oz. American Munich 1 lb. 0 oz. American crystal 60L 1 lb. 8 oz. American chocolate 0 lb. 8 oz. American black patent 1 lb. 0 oz. Flaked barley |
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| Mash: | 80% efficiency | |||||||
| Step infusion mash, 130 F. for 20 minutes, 150 F. for 15 minutes, 158 F. for 20 minutes and mashed out at 170 F. Note: I have also used a single infusion mash at 153 F. for 60 minutes and this has worked just as well in my opinion. |
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| Boil: | 60 minutes | SG 1.056 | 14 gallons | |||||
| 64 oz. Maple syrup | ||||||||
| Added 1 tsp. irish moss powder last 15 minutes of boil. Added 4 pints of pure maple syrup last 5 minutes of boil. | ||||||||
| Hops: | 2.0 oz. Centennial (10.5% AA, 60 min.) 1.0 oz. Cascade (6% AA, 30 min.) 1.0 oz. Cascade (6% AA, 5 min.) |
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| Yeast: | Stepped up 1 35 ml. White Labs British Ale Yeast #WLP005 to 1200 mls. (Boiled 1200 mls of water with 2 cups of light DME for 20 minutes, cooled to 80 F. and added the 35 mls. from the White Lab container). Mixed with magnetic stir bar for 12 hours and let ferment to high krousen (~3 days @ 68 F.) |
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| Log: | Ferment in primary for 10 days. Transfer to secondary and continue to ferment an additional 14 days (then keg). | |||||||
| Carbonation: | Force carbinate in kegs (12 psi @ 38 F.) for 7 days. Reduce psi to 3-4 psi and serve. |
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| Tasting: | Contact me at: mandigo@net-link.net (I will have to let you know how it turned out). | |||||||
Recipe posted 03/15/01.
