Canadian Maple Porter - American Porter |
RECIPE INFO |
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by kdanc341
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Recipe Type:
All Grain |
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Batch Size: 0 |
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Boil Size: 0 |
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Boil Time: 30 Minutes
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Efficiency: 67%
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OG: 1.064 |
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FG: 1.016 |
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ABV: 6.29%
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Bitterness: 35.94 (tinseth)
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IBU/OG: 0.56 |
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Color: 34.8° SRM
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Calories: 6.29 per 330ml
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This is an experiment with what I happened to have remaining from previous brews more than a legitimate recipe, I happen to be able to get Canadian sourced malt at my local shop so I figured add maple and call it a Canadian Maple Stout. |
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FERMENTABLES |
| 4.6% |
0 |
Caramel/Crystal 75 - US |
35 |
75 |
Mash |
| 73.4% |
0 |
Pale 2-Row - CA |
36 |
1 |
Mash |
| 9.2% |
0 |
Victory Malt - US |
34 |
28 |
Mash |
| 3.7% |
0 |
Black Malt - US |
28 |
500 |
Mash |
| 3.7% |
0 |
Roasted Barley - US |
25 |
300 |
Mash |
| 5.5% |
0 |
Flaked Oats - US |
37 |
1 |
Mash |
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HOPS |
| 0 |
Cascade |
Pellet |
Boil |
30 Minutes |
5.8 |
21.27 |
| 0 |
Hallertau Blanc |
Pellet |
Boil |
30 Minutes |
10 |
14.67 |
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YEAST |
| Fermentis Safale S-04 |
75% |
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OTHER INGREDIENTS |
| 2 |
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Maple |
0 minutes |
Boil |
| 1.5 |
tsp |
Fenugreek |
0 minutes |
Boil |
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INSTRUCTIONS |
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Mash 152F for 60 minutes. I batch sparged in 1.7 Gal of water with strike temp of 168F, sparge with 2 Gal of 168F water resulting in 2.5 Gal of wort. Boil thirty minutes finishing with 2 Gal. Ferment in the normal ale temperature range (20-22C). It should ferment for 8-10 days and the fenugreek added to secondary. I use the maple as a priming sugar but you can us it in the primary/secondary, note it will give off an woody flavour and you need to correct the fermentation time for the added sugar.
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