New Maple Porter - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > New Maple Porter

Reply
 
Thread Tools
Old 06-30-2010, 08:24 PM   #1
evilwig
Recipes 
 
Jun 2010
Montreal
Posts: 15


Hi,

I'm starting my fifth brew next week. I decided to do a maple strong porter.
Here's a recipe I made inspired from different recipe found on the web and from rawl28 recipe.

% KG MALT OR FERMENTABLE HWE
50% 3.000 American Two-row Pale
17% 1.000 Crystal Malt
17% 1.000 Maple Syrup
12% 0.700 Munich Malt
5% 0.300 Chocolate Malt

Batch size: 23.0 liters

hops
USE TIME GRAMS VARIETY FORM AA
boil 60 mins 30 Centennial leaf 10.0
boil 15 mins 20 Mt. Rainier leaf 6.8

Boil: 20.0 avg liters for 60 minutes

yeast
White Labs London Ale (WLP013)

misc
USE TIME AMOUNT INGREDIENT
boil 25 min 1kg Rosted Peacan.

What do you think?

I was wondering if I should add some maple syrup in the secondary as well or maybe add some maple extract?

 
Reply With Quote
Old 07-01-2010, 03:42 PM   #2
Oldsock
 
Oldsock's Avatar
Recipes 
 
Sep 2007
DC, Washington DC
Posts: 3,231
Liked 252 Times on 167 Posts


That is a lot of maple syrup, I'd mash really high to make sure the beer doesn't end up too thin. Adding the maple after primary fermentation might be a good idea, all the CO2 produced in primary tends to drive off subtle aromatics.

Watch out with the nut addition, I did a toasted walnut brown ale and the fat from the nuts gave it the head retention of cocoa cola. That was just ~1/4 lb in the mash, 1 kg in the boil might make for an oily mess.
__________________
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

 
Reply With Quote
Old 07-02-2010, 01:08 AM   #3
evilwig
Recipes 
 
Jun 2010
Montreal
Posts: 15

Since Am new at this, what do you mean by mash really high?

 
Reply With Quote
Old 07-02-2010, 11:28 AM   #4
Oldsock
 
Oldsock's Avatar
Recipes 
 
Sep 2007
DC, Washington DC
Posts: 3,231
Liked 252 Times on 167 Posts


Quote:
Originally Posted by evilwig View Post
Since Am new at this, what do you mean by mash really high?
Mash at a hotter temperature than you would other wise say 156-158 F (69-70 C). This will make the alpha amylase enzyme more active than the beta amylase, which will create more long chain (unfermentable) dextrins.
__________________
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

 
Reply With Quote
Old 07-03-2010, 04:50 AM   #5
evilwig
Recipes 
 
Jun 2010
Montreal
Posts: 15

I see, what I always did so far, is mash for an hour at 80 C, and this for all the recipe I did.
I didn't know that the temperature had this much of an impact. Did leaving at 80 for more or less than an hour has any gain of effect too?

For the nut addition I was thinking on only putting them 25 mins before the end of the hour.
But I could but put some in the mash and the some in the boil. What would be the effect?

 
Reply With Quote
Old 07-03-2010, 11:44 AM   #6
Oldsock
 
Oldsock's Avatar
Recipes 
 
Sep 2007
DC, Washington DC
Posts: 3,231
Liked 252 Times on 167 Posts


80 C (176 F) is above the range on enzymatic activity (as far as I am aware) this would lead to a very starch finished beer. Do you take original gravity and final gravity readings.

That was my one experience making a beer with nuts, so I'm not the expert on it. I would do a search on here for nuts, there look like quite a few threads (although at a quick glance I didn't see any actual results).
__________________
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

 
Reply With Quote
Old 07-09-2010, 02:04 PM   #7
evilwig
Recipes 
 
Jun 2010
Montreal
Posts: 15

Well, the batch is in the primary.

I mashed at 65 celcius

Finally, I used 400gr of mixed peacan and walnut rosted them in the oven for about an hour and I put them in @30 mins during the boil.

it left a small oil film on top but nothing dramatic. I also settle on using two can of 540ml a maple syrup @15 minutes in the boil.

 
Reply With Quote
Old 07-09-2010, 02:06 PM   #8
evilwig
Recipes 
 
Jun 2010
Montreal
Posts: 15

I'll see what's the taste before putting it in secondary and I might at some more nuts or maple syrup in secondary.

Also, my OG was 1.058

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Toasted Maple Porter rawl28 Homebrew Ale Recipes 5 12-21-2009 09:51 PM
Maple-Strawberry Porter??? New-B-Brewer Recipes/Ingredients 1 08-28-2009 10:53 PM
Pumpkin Maple Porter for a Newb Recusit8m Beginners Beer Brewing Forum 1 07-30-2009 02:02 AM
Your thoughts on this Maple Porter recipe Dubcut Recipes/Ingredients 0 06-25-2009 08:11 PM
maple porter questions Brewer#19 Extract Brewing 4 09-28-2007 12:02 PM


Forum Jump