Maple Porter

Classification: porter, maple porter, extract

Source: Richard J. Daines (rdaines@q.continuum.net), r.c.b., 10/20/96

Ingredients:

6.6 lbs. unhopped light malt extract syrup
2 lbs. light dry malt extract
0.25 lbs. black malt
0.5 lbs. roasted malt
10 oz. chocolate malt
0.75 lb. caramel (crystal) malt, (50-60L)
1.5 oz. Northern Brewer hops
16 oz. maple syrup
Wyeast 1098

Procedure:

Add the crushed grain in a grain bag to 1.5 gallons of water in the kettle. Bring to a boil. Remove the grain just before boil begins. Add the extract and bring to a rolling boil. Add hops, and boil for one hour. Pour in maple syrup two minutes before the end of boil. Strain the wort into a fermenter containing 3.5 gallons of cold water. Top up the fermenter to 5 gallons. Pitch the yeast and wait for the goodnes

Specifics:

OG: 1.070
FG: 1.016