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Founding Fathers' Maple Porter
A nice mix of English and American.
| Brewer: | Chris Ungvarsky | Email: | chris.ungvarsky@gmail.com | |||||
| Beer: | Founding Fathers' Maple Porter | Style: | Robust Porter | |||||
| Type: | Partial mash | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 27 IBU | |||||
| OG: | 1.062 | FG: | 1.013 | |||||
| Alcohol: | 6.3% v/v (5.0% w/w) | |||||||
| Water: | Tap water, added 1 Tbs 5.2 Mash Stabilizer, 1 tsp gypsum. | |||||||
| Grain: | 2 lb. Marris Otter Pale 1 lb. 8 oz. American Victory 8 oz. American crystal 90L 1.5 oz. American chocolate 7 oz. American black patent |
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| Mash: | 70% efficiency | |||||||
| Place room temperature grains in 3 gallon Igloo cooler with 2 gal 170°F water, temp will stabilize at about 155°F. Mash for 60 min. Drain to brewpot. Sparge grains with 1.5 gal 190°F water for 15 minutes, drain to brewpot. Sparge again with 1.5 gal of 180°F water for 15 minutes, drain to brewpot. Total runnings should be about 5 gal. Top off brewpot to 6.5 gallons. | ||||||||
| Boil: | 60 minutes | SG 1.052 | 6.5 gallons | |||||
| 3 lb. Light dry malt extract 1 lb. 8 oz. Maple syrup 1 lb. Amber dry malt extract 2 oz. Molasses |
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| Add 1 oz Willamette and .5 oz Challenger hops at start of boil. Add extracts and 1 tsp irish moss last 15 minutes. Add maple syrup and molasses last 5 minutes. Add .5 oz Challenger hops at flame-out. | ||||||||
| Hops: | .5 oz. Challenger (7% AA, 60 min.) 1 oz. Willamette (4.5% AA, 60 min.) .5 oz. Challenger (aroma) |
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| Yeast: | Danstar Nottingham | |||||||
| Carbonation: | Keg and force carbonate. | |||||||
Recipe posted 03/07/08.
