porter, maple porter, extract
Source: Brett Taylor (email@example.com),
[I enjoyed Jack Daniels Maple Porter at the GABF.]
I decided to adapt my porter recipe and add some maple syrup to it and
see how it turned out. I just pitched the yeast last night so I'm not
sure what it tastes like yet, but here's my recipe.
- 7 lbs. of liquid amber extract
- 0.5 lbs. of chocolate malt
- 0.5 lbs. of black patent malt
- 24 oz of grade A maple syrup (amber)
- 1 oz of Northern Brewer hops (boiling)
- 0.5 oz of Fuggles hops (boiling)
- 1 oz of Tettnanger hops (finishing)
- Wyeast British ale yeast
- 1-1/4 cups dry malt extract (priming)
Start warming 2 gal of water and add grains - "stew" them for 20 min
Remove grains and bring water to a boil, adding extract and boiling
hops. Add finishing hops for last 5 minutes of boil.
Add water to 5 gals. total (after cooling) and pitch yeast. I used
Wyeast British ale.
Transfer to secondary and add maple syrup. Ferment to completion,
prime with 1 1/4 cups of dry malt extract, and bottle.
I am not sure if there wil be enough maple taste with only 24 oz of
syrup so I may add addition syrup after testing it before bottling.