Smoked Maple Porter
five gallons, extract with grains; OG: 1.064–1.065; FG: 1.017–1.018; SRM: 100; IBUs: 31 ABV: 5.9%
- 10 oz. British chocolate malt
- 10 oz. U.S. crystal malt (80° L)
- 5 oz. British peated malt
- 4 oz. black malt
- 6.5 lbs. Muntons light DME
- 8 oz. malto-dextrin
- 8 oz. maple syrup
- 9.0 AAU Northern Brewer (1 oz. @ 9% alpha acid) (bittering)
- 1 tsp. Irish moss
- Wyeast 1968 (Special London) or White Labs WLP002 (English Ale)
- 1/2 cup Muntons extra-light DME
- 2/3 cup maple syrup
Step by step:
Bring 1 gal. of water to 160° F, add grain and hold for 30 min. at 150° F. Strain grain into brewpot and sparge with one gal. of 168° F water. Add DME, malto-dextrin, maple syrup and bittering hops. Bring volume to 2.5 gal. Boil for 45 min., add Irish moss.
Boil for 15 min.,
remove pot from stove. Chill wort, strain into fermenter, add water to
5-1/8 gallons. Add yeast when wort has cooled to 80° F. Ferment at 70°
F for 5 days, then rack into carboy. Ferment until gravity has been
reached and beer has cleared (3 weeks). Prime and bottle. Carbonate at
70° for 3–4 weeks.
All-grain: Acidify mash water to below 7.2 pH. Mash 10 lbs. British 2-row pale malt and the specialty grains in 4 gal. of water at 154° F for 90 min. Sparge with 5 gal. of water at 5.7 pH and 168° F. Total boil is 90 minutes.
Add 7.1 AAU of bittering hops for the last 60 minutes. Add the Irish moss as indicated by the extract recipe.