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Beer Style: Robust Porter (12B)
Recipe Type: extract
Yield: 5 US gallons

Robust Porter


[I enjoyed Jack Daniels Maple Porter at the GABF.] I decided to adapt my porter recipe and add some maple syrup to it and see how it turned out. I just pitched the yeast last night so I'm not sure what it tastes like yet, but here's my recipe.


  • 7 lbs. of liquid amber extract
  • 0.5 lbs. of chocolate malt
  • 0.5 lbs. of black patent malt
  • 24 oz of grade A maple syrup (amber)
  • 1 oz of Northern Brewer hops (boiling)
  • 0.5 oz of Fuggles hops (boiling)
  • 1 oz of Tettnanger hops (finishing)
  • Wyeast British ale yeast
  • 1-1/4 cups dry malt extract (priming)

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Start warming 2 gal of water and add grains - "stew" them for 20 min or so.

Remove grains and bring water to a boil, adding extract and boiling hops. Add finishing hops for last 5 minutes of boil.

Add water to 5 gals. total (after cooling) and pitch yeast. I used Wyeast British ale.

Transfer to secondary and add maple syrup. Ferment to completion, prime with 1 1/4 cups of dry malt extract, and bottle.

I am not sure if there wil be enough maple taste with only 24 oz of syrup so I may add addition syrup after testing it before bottling.