Cristin
Member
Alright, Here is what I plan on doing for my maple porter.
3.00 lb Amber Liquid Extract
3.00 lb Dark Liquid Extract
1.50 lb Caramel/Crystal Malt - 30L
0.25 lb Black (Patent) Malt
0.25 lb Chocolate Malt
3.00 lb Maple Syrup (Secondary)
1.50 oz Cascade (Boiling)
1.00 oz Goldings, East Kent (Finishing)
2 Pkgs British Ale
4.22 oz Maple Syrup (priming)
From everything that I've read, adding the Maple to the boil and primary fermentation reduces the actual maple flavor. I figured if I add the Maple into the secondary it will preserve more of the maple flavor in the final profile.
3.00 lb Amber Liquid Extract
3.00 lb Dark Liquid Extract
1.50 lb Caramel/Crystal Malt - 30L
0.25 lb Black (Patent) Malt
0.25 lb Chocolate Malt
3.00 lb Maple Syrup (Secondary)
1.50 oz Cascade (Boiling)
1.00 oz Goldings, East Kent (Finishing)
2 Pkgs British Ale
4.22 oz Maple Syrup (priming)
From everything that I've read, adding the Maple to the boil and primary fermentation reduces the actual maple flavor. I figured if I add the Maple into the secondary it will preserve more of the maple flavor in the final profile.
