I was sitting in school and came up with this recipe for an interesting porter.
8lbs Pale 2 row
1lb Mixed Almond, Pecans, and Walnuts
64oz Grade B Maple Syrup
2oz Cascade Hops
Nottingham Dry Yeast
First I toasted the nut in the oven at 350 for half and hour, and then 250 for another half hour. Which may have been too long because they had turned pretty dark.
I mashed for 90 minutes, and my wort before boil had a 1.034 SG
I hopped 1 ounce at 60 minutes, and the other at 30 Minutes.
With 25 minutes left I added the nuts to the boil.
Then with 15 minutes left I added all the Maple Syrup.
My OG was 1.080.
So now I guess I wait and see how it turns out.