Beer Style: Robust Porter (12B)
Recipe Type: extract
Yield: 5 US gallons
[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.
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.
Source: Brett Taylor