1 reply to this topic

[yinzer]

Greetings,

 

I want to do a maple porter. First I'd like to review the base recipe:

 

6 lbs   Gleneagles Maris Otter (4.0 SRM)   44.40% 2 lbs   Mutons Pale (Mild) (1.3 SRM)   14.80% 1 lbs 8.0 oz   Weyerman 2-row Munich 9L (9.0 SRM)   11.10% 1 lbs   Dingemans 2-row Special B (147.0 SRM)   7.40% 1 lbs   Simpsons Crystal 55 Maris Otter (55.0 SRM)   7.40% 9.0 oz Crisp Chocolate (630.0 SRM)   4.10% 9.0 oz Crisp Pale Chocolate (225.0 SRM)   4.10% 8.0 oz Weyerman Carafa II (425.0 SRM)   3.70% 6.1 oz Honey Malt (25.0 SRM)   2.80%

 

TBD Maple sugar - I have two 16oz packages and plan to add at some point after krausen drops

 

1.058

152F mash

WLP005

 

 

So:

 

Any thoughts on combining the different chocolate malts?

 

General comments on the base recipe? I know that it might look like a lot of Crystal, but I understand that you can use up too 15% Special B and 20% 55L. Of course that's not always a global reccommendation. And I've read that the honey malt adds to the maple aroma..

 

When to add and how much sugar to add? I cold pitch and keep the temp low for the first 36-48 hours. I'm thinking too add the sugar in steps after the krausen falls. Is two pounds too much. Maybe half during fermentation and half just about when a few points are left for the yeast to work on.

 

TIA

 

[Deerslyr]

Fermentation will strip the maple sugar of the qualities you are looking for in terms of its flavor and aroma. You can reduce that stripping by priming your beer for carbonation with maple syrup/sugar. The Brew Wizard answered the question as to calculating amounts in an issue of BYO back in 2008/2009. There might be a thread around here with a link.