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Sugarbush Maple Porter

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Sugarbush Maple Porter

back to search Back to Search  Style Details 

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

Robust Porter


Just started this one yesterday. Looks like it is going to be a tasty one.

A couple notes: This is for 5 gallons of beer. And it may look confusing but there is a 30 minute boil AND a 60 minute boil, after you discard of the muslin bags and grains and bring the rest of the ingredients to a boil that is when the 60 minute boil starts.


  • 4 Pounds Dark Malt Extract Syrup
  • 4.5 Pounds Maple Syrup (This part can be expensive, so research prices.)
  • 8 OZ Maltodextrine
  • 8 OZ Chocolate Malt (Crushed)
  • 8 OZ 60L Crystal Malt (Crushed)
  • 8 OZ 90L Crystal Malt (Crushed)
  • 1 OZ Target Hops (Bittering, 60 minutes, 8.0 AAU's)
  • 1 Tsp Irish Moss (If you can't get it you don't really need it. More for Clarity)
  • 1 Wyeast (#1338, 1187, 1968, or 1 safale S-04 Ale Yeast)
  • 2 Muslin Bags
  • 5 Oz Priming Sugar
  • A thermometer to check the temperature of the water

Additional Instructions

Primary Ferment: Two Weeks
Secondary Ferment: No secondary

Beer Profile

Original Gravity: 1065-1069
Final Gravity: 1010-1014
Recipe Type: other
Yield: 5.00 US Gallons

Click to Print Recipe


1. Place the crushed grains into the 2 Muslin bags
2. Add 1.5 Gallons of water to your pot and bring the temperature between 150-170 degrees.
3. Once this temperature is reached put in the 2 Muslin bags
4. Let this steep for 30 minutes
5. Once the 30 minutes is up, discard the grains/muslin bags. Add the malt extract, maple syrup, and maltodextrine. Stir until dissolved and bring this to a boil.
6. When boiling commences add the targeting hops. Boil these hops for the entire 60 minutes.
7. With 20 minutes remaining add a teaspoon of the Irish Moss.
8. Add the boiled wort to 3 gallons of water in your primary and top it off for 5 gallons.
9. Pitch the yeast when the wort has cooled to around 75 degrees.