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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.