Pancake porter?

[Weaves]

This idea popped into my head this morning and since I’ve never made a recipe before I went in search of porter recipes elsewhere to aid in my idea. I stumbled onto this post:

https://www.homebrewtalk.com/forum/index.php?threads/Coffee-Maple-Porter-Extract-Recipe?.629041/

Which I thought it was a good recipe just wanted some tweaks to give it the flavor I’m looking for. It’s mostly he same as in the above just with flavor changes at the end. Any advice if this would work for the flavor I’m trying to hit?

5lbs. LME
1lbs. Munich DME
.5 lbs American chocolate
.5 crystal 40
.5 roasted barley

1oz. East Kent Goldings (60)
2oz. Willamette (20)
16 oz maple syrup (5)


WLP005 yeast?

After fermentation ends adding 8 oz of walnuts and 8 oz of maple syrup for about a week.

Adding maple syrup to bottle condition.

 

[Pappers_]

Your extract and steeping grains look good, as do the hops. Adding the maple syrup at the end of the boil is solid, too. The way I would do that is scoop out some of your boiling wort at 10 minutes or so and put it in a separate container and mix in the maple syrup. When its fully dissolved, carefully pour back into your boil and stir like crazy - you'd be surprised how easily adding stuff like maple syrup can result in a carmelized/burnt mess on the bottom of your boil kettle/pot.

If it were me, I wouldn't do the walnut or post-fermentation syrup additions. The yeast are just going to kick up again and ferment the syrup in secondary as they did in the primary, I don't see the advantage. As for bottle conditioning with syrup, I have no idea.

This sounds like a fun experiment, let us know how it turns out!

 

[ProblemChild]

maple in that qty will not show up. It really leaves surprisingly little behind.

I would recommend adding all maple syrup in secondary, and adding maple flavoring on top of that. (it often comes in bottles at the LHBS that states enough for a 5-gallon batch. Use HALF of that. Additionally, supplement the maple with 1/2 vanilla bean in secondary as well. Vanilla will make the maple flavor richer.

Not sure about walnuts. something about that strikes me as problematic - not sure why.

Additionally, I would go with a pale chocolate and take it up to .75 lbs it is a touch less roasty.

(edit) Finally, go with a 10% smoked malt. I like cherry. Should add a little bacon-ish quality

 

[Weaves]

So as stated in the title I’m trying do make it “pancake-y”. Since I can’t really make it “cakey” my mind brought me to dark with maple syrup hints, vanilla (I had planned on adding that but forgot to write it down), and nutty (the nutty taking the place of the cake flavor).

What negative impact could the walnuts have?

And @ProblemChild if I understand you correctly you mean to skip the 16oz maple in boil, then just add the 16oz and bean after fermentation is complete along with the maple flavoring?

I def would like less of a roast and more of a sweet maple/vanilla so and I replacing the American chocolate with the pale?

I don’t think the smoked would fit the profile I’m looking for but is there anyway to get the “cakey” with something other than walnuts?

But thanks for the help!

 

[Weaves]

That being said I just stumbled upon this pancake liquid concentrate:

https://www.amazon.com/dp/B073C4ZD3G/?tag=skimlinks_replacement-20

Would skipping the walnut and and liquid maple syrup extract (while still adding 16 oz after primary) work or does this seem like a bad idea [emoji15]

 

[ProblemChild]

What negative impact could the walnuts have?

And @ProblemChild if I understand you correctly you mean to skip the 16oz maple in boil, then just add the 16oz and bean after fermentation is complete along with the maple flavoring?


But thanks for the help!

Walnuts add oils. I cannot imagine they would stay in solution. Probably separate upon chilling.

As far as adding the real maple and the flavor in the secondary - yup, that is what I meant. Add after krausen falls and just before FG is reached.


Don't forget to use a really pale malt, do a short boil, and skip the D-rest to get that natural butter flavor! (EWWWW)

 

[Weaves]

Walnuts add oils. I cannot imagine they would stay in solution. Probably separate upon chilling.

As far as adding the real maple and the flavor in the secondary - yup, that is what I meant. Add after krausen falls and just before FG is reached.


Don't forget to use a really pale malt, do a short boil, and skip the D-rest to get that natural butter flavor! (EWWWW)

Walnuts now makes sense I’ll skip that, what would you think about the pancake concentrate? Or maybe another type to put in with the maple? Just kinda fishing for ideas a bit.

And not sure what your last part means, I haven’t done too much with beer, mostly meads and wines.

 

[JKaranka]

You could make a whole series. Pancakes traditionally here have lemon and sugar. Also... You forgot the egg...

 

[ProblemChild]

As far as flavorings go - might as well give it a try. Better to be conservative and have an underpowered flavor than make it overwhelming. I prefer subtlety than overtly PANCAKE.

I am thinking that a decent percentage of malted wheat (maybe 10-15%) and biscuit malt (.25 lb) would be good character additions to bring out the pancake along side the added flavoring.


(edit)- oops - did not notice extract. nevermind.

 

[Weaves]

As far as flavorings go - might as well give it a try. Better to be conservative and have an underpowered flavor than make it overwhelming. I prefer subtlety than overtly PANCAKE.

I am thinking that a decent percentage of malted wheat (maybe 10-15%) and biscuit malt (.25 lb) would be good character additions to bring out the pancake along side the added flavoring.


(edit)- oops - did not notice extract. nevermind.

So instead of the pancake extract go with .25 lbs of malted wheat and biscuit malt? (Sorry for all the questions I’ve only done kits when it’s come to beer, trying to learn a bit more)

 

[ProblemChild]

9.0 lb Maris otter
1.5 lb Malted wheat
.75 lb Pale Chocolate
.5 lb Caraaroma
.25 lb Biscuit
.125 lb Carafa II dehusked (special)

or something like that

In retrospect, a malty ale yeast may be a friend as well. Maybe WLP005

 

[Weaves]

Is the Maria otter taking over for the lme or is that in addition to? I do not have all grain equipment if so

 

[ProblemChild]

Is the Maria otter taking over for the lme or is that in addition to? I do not have all grain equipment if so

Somehow, a lot of text got cut off. Was mentioning that if I were to make what you are shooting for (and did it all grain) that is what I would do. Unfortunately, by doing extract, I am in unfamilliar territory.

 

[Weaves]

Hm alright I’ll see what I can do lol