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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:
81 HCU (~30 SRM)
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
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
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)
Yeast: Danstar Nottingham
Carbonation: Keg and force carbonate.

Recipe posted 03/07/08.