Maple Sap Porter - Beer Recipe - Brewer's Friend

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Maple Sap Porter

248 calories 24.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 248 calories (Per 12oz)
Carbs: 24.3 g (Per 12oz)
Created: Monday March 30th 2015
1.075
1.017
7.6%
30.1
42.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb United Kingdom - Maris Otter Pale10.5 lb Maris Otter Pale 38 3.75 68.9%
1.50 lb American - Munich - Dark 20L1.5 lb Munich - Dark 20L 33 20 9.8%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 3.3%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 3.3%
0.75 lb American - Chocolate0.75 lb Chocolate 29 350 4.9%
0.50 lb American - Black Malt0.5 lb Black Malt 28 500 3.3%
1 lb Maple Syrup1 lb Maple Syrup 30 35 6.6%
15.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Kent Goldings1.5 oz Kent Goldings Hops Pellet 5 Boil 60 min 23.64 50%
0.75 oz Fuggles0.75 oz Fuggles Hops Pellet 4.5 Boil 20 min 6.44 25%
0.50 oz Kent Goldings0.5 oz Kent Goldings Hops Pellet 5 Aroma 0 min 16.7%
0.25 oz Fuggles0.25 oz Fuggles Hops Pellet 4.5 Aroma 0 min 8.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 tsp irish moss Fining Boil 15 min.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 127 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Pure fresh maple sap. No water used.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 qt Fly Sparge -- 150 °F 7 min
Starting Mash Thickness: 1.7 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.7 qt/lb 6.06 24.2  
Mash volume with grains 7.2 28.8  
Grain absorption losses -1.78 -7.1  
Remaining sparge water volume (equipment estimates 2.75 g | 11 qt) 1.89 7.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 6.86 g | 27.5 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 7.94 31.8
Equipment Profile Used: System Default
 
Notes

Porter made from maple sap, no water. Added 1 pint of maple syrup (same farm as the sap) at FO. From what I have been able to read, the consensus seems to be that not much maple flavor will shine through unless you use a gallon or more at FO or in a secondary, which I do not plan to do. Worst case scenario, it the maple will not be noticeable, and I'll be left with a solid porter; tragic. Going to ferment at 64F for a week then go up to about 68 for the duration, prob 3 weeks total in primary. BTW, the recipe called for 1# 40L, but my store only had about a half pound, so on a whim, used 120L for the other half. Perhaps this will be a stout.

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  • Last Updated: 2015-03-30 20:47 UTC