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Devil Dog Breweries - Extreme Maple Porter
Robust Porter • All Grain • 5 gal
I have made this one before. Be sure to use 100% real maple syrup (not pancake syrup). It takes a few months (six is best) to fully age.
September 11, 2005 pm 01:56pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 1 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .6 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 10 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- .25 lbs
Midwest Wheat Malt
Midwest Wheat Malt
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
- 2.4 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- 1.25 lbs
Maple Syrup
Maple Syrup
Imparts a dry, woodsy flavor if used in the boil. If beer is bottled with it, it gives it a smooth sweet, maple taste. Use in maple ales, pale ales, brown ales and porters.
- 1 oz
Northern Brewer - 8.0 AA% whole; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- .5 oz
Northern Brewer - 8.0 AA% whole; boiled 30 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 1 oz
Hallertau - 4.5 AA% whole; boiled 1 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
-
Wyeast 1098 British Ale™
Wyeast 1098 British Ale™
From Whitbread. Ferments dry and crisp, slightly tart, fruity and well-balanced. Ferments well down to 65F.
Notes
Also add 3.5 oz of black malt as well as 7.6 oz of roasted malt
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.074 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.017 | 1.012 - 1.016 | |
| Color: | 23.5 SRM | 22 - 35 | |
| Alcohol: | 7.5% ABV | 4.8% - 6.5% | |
| Bitterness: | 43.4 IBU | 25 - 50 | |
Discussion
Results may vary
2006-11-06 5:38pm
I have brewed this three times. The last time I had a SG of 1.071 and it finished at 1.006 after 6 months of aging which brought the alcohol % to about 8.6 percent. The airlock was bubbling still after three months.
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