Official Community Brew - Maple Porter
Thanks to BrewLuva for helping organize this (and all the members who provided input). Here is the recipe:
6.00 lb Amber Liquid Extract Extract
0.50 lb Cara-Pils/Dextrine Grain
0.50 lb Caramel/Crystal Malt - 60L Grain
0.25 lb Black (Patent) Malt Grain
0.25 lb Chocolate Malt Grain
0.25 lb Smoked Malt Grain
1.00 oz Hallertauer (60 min) Hops
1.00 oz Fuggles (60 min) Hops
1.00 oz Hallertauer (20 min) Hops
1.00 oz Fuggles (20 min) Hops
0.10 oz Cinnamon Stick (Boil 5.0 min) (?1 stick) Misc
0.50 tsp Irish Moss (Boil 15.0 min) Misc
1.00 lb Maple Syrup Sugar
5.00 gal Distilled Water Water
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale
Est Original Gravity: 1.051 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.9%
Bitterness: 29.5 IBU
Est Color: 27.8 SRM
2 gallon boil / Steep Grains 30min @ 155 degrees / Maple Syrup add 1/2# @ 20min left of boil then 1/2# to secondary
i was wondering if we should do the same for the BKB Milk Stout we did?
Ok, just finished my brew. There are a few things that I did different from the recipe -
1) I made a yeast starter
2) I did a 3 gallon boil instead of a 2.5
My OG was a little lower than the projected. It ended up being 1.040. Not really sure why.. I only had to add about a half gallon to top off (2 in my carboy, 3 in the pot, half gallon extra). I bought two cans of Coopers amber extract (3.3lb each) and since the recipe only called for 6lbs, I left about 1/5 of the extract at the bottom of one can.
The initial taste test did not reveal much. It was pretty bitter and I couldn't taste the maple or the cinnamon, but I am sure that will change over the next few days. Maybe i will dry hop a cinnamon stick or two?
I will keep you posted as to how long fermentation take to get going.
BrewRob wrote:
My OG was a little lower than the projected. It ended up being 1.040. Not really sure why.. I only had to add about a half gallon to top off (2 in my carboy, 3 in the pot, half gallon extra). I bought two cans of Coopers amber extract (3.3lb each) and since the recipe only called for 6lbs, I left about 1/5 of the extract at the bottom of one can.
Because liquid malt extract has some water in it you need to use about 20% more than DME to get the same SG. This may be why your OG is lower than expected but I'm sure it will turn out just fine.
Yeah that makes sense. I am not worried about it.. that OG is fine with me.
Fermentation Update: Had my quickest fermentation yet - only took 5 hours before it was fermenting like crazy!
Ps- am I the only who has brewed this one so far?
Its going to be a week or two before I can brew this one...hopefully I can get going on it sooner, but I have my doubts.
Just got back into town and haven't even ordered ingredients yet so I'll probably be a bit behind you again.
probably gonna be a couple of weeks till I can get the stuff... just spent too much money to set up all my initial brew stuff! I found some good prices online, I'm looking at like 36.00 without the syrup. Can't wait to make this one.
I found some good prices online, I'm looking at like 36.00 without the syrup.
Wow, where did you find everything so cheap? I never even think of going online to buy ingredients as I have a quality brew store 15 minutes from my house, but damn.. that is a great price for this stuff. My ingredients were $48 before the syrup. The price of LME is killer... all this talk about all grain brewing is really starting to get the wheels turning. As soon as I feel like I have good control over extract brewing I am making the switch.
the LME is where I'd save the most money
http://www.midwestsupplies.com/products … bCat=11148
at midwest you can get 6lb of LME from briess for $13.50. I figured I'd give it a shot, it's not as expensive as muntons or coopers, but I've heard decen things about briess (at least their grains) so I thought I'd give it a shot for the price.
BrewRob wrote:
Ps- am I the only who has brewed this one so far?
im going outta town and will order my supplies when i get back, so i will prob be brewing in around two weeks.
Ok, so I don't usually do a secondary fermentation because I don't normally care THAT much about hazy beer and I usually have very little, if any, sediment on the bottom of my bottles. As for adding 8 oz. of maple syrup to the secondary...
could I just add it to my primary or should it NOT settle on top of primary's yeast cake? Once I add this, fermentation will begin again, so I would imagine I should add it to the large amount of yeast in my primary?
not so sure on this one...
I think the point to adding it in the secondary is so that it is added after the majority of the sugar has been converted to alcohol. This process sometimes strips some flavors away and by adding it in the secondary it would retain the flavors. You could just dump it in the primary after your fermentation has slowed but you may have a harder time distributing it evenly without oxidizing your beer.
I just picked up my stuff today. it ran me $34 without the syrup. My neighbor makes his own syrup and I picked up some of his. I got the darkest that he had which was a dark amber. The darker the syrup the more distinct "maple" flavor. The closer you get to Fancy grade, the more "delicate" the flavor. His words, not mine.
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