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Maple Sap Porter

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

Original Gravity:

1.075

Final Gravity:

1.017

ABV (standard):

7.6%

IBU (tinseth):

30.1

SRM (morey):

42.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Kent Goldings (Pellet)	23.64	66.7%
1 oz	Fuggles (Pellet)	6.44	33.3%
3 oz / $ 0.00

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

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

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.

Last Updated and Sharing

2,568

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Brews

Public: Yup, Shared
Last Updated: 2015-03-30 20:47 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Discussion about this recipe:

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pelikanbrewhouse • 10/15/2019 at 08:32pm
Where did you get the mineral content of sap?

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