Smoked Porter w/ Maple Syrup

Type: All Grain
Batch Size: 5.00 gal
Boil Size: 6.53 gal
Boil Time: 60 min
End of Boil Vol: 5.99 gal
Final Bottling Vol: 4.60 gal
Fermentation: Ale, Two Stage
Date: 27 Nov 2017
Brewer: Ben Skerl
Asst Brewer:
Equipment: Pot and Cooler ( 5 Gal/19 L) – All Grain
Efficiency: 72.00 %
Est Mash Efficiency: 82.8 %
Taste Rating: 30.0
Taste Notes:
Ingredients

Amt

Name

Type

#

%/IBU
6 lbs 10.7 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 41.9 %
1 lbs 10.7 oz Smoked Malt (Weyermann) (2.0 SRM) Grain 2 10.5 %
1 lbs 2.7 oz Caramel/Crystal Malt – 80L (80.0 SRM) Grain 3 7.3 %
1 lbs Chocolate Malt (450.0 SRM) Grain 4 6.3 %
13.3 oz Victory Malt (25.0 SRM) Grain 5 5.2 %
0.50 oz Chinook [13.00 %] – Boil 60.0 min Hop 6 20.9 IBUs
0.33 oz Chinook [13.00 %] – Boil 30.0 min Hop 7 10.7 IBUs
1.7 pkg London Ale (White Labs #WLP013) [35.49 ml] Yeast 8
4 lbs 9.3 oz Maple Syrup (35.0 SRM) Sugar 9 28.8 %

Gravity, Alcohol Content and Color

Est Original Gravity: 1.087 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 9.9 %
Bitterness: 31.6 IBUs
Est Color: 42.1 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 151.6 kcal/12oz

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 4.60 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.39
Measured Mash PH: 5.20
Total Grain Weight: 15 lbs 14.7 oz
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Mash Steps

Name

Description

Step Temperature

Step Time
Mash In Add 3.54 gal of water at 168.2 F 156.0 F 60 min

Sparge: Fly sparge with 4.60 gal water at 168.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Bottle
Pressure/Weight: 3.61 oz
Keg/Bottling Temperature: 70.0 F
Fermentation: Ale, Two Stage
Volumes of CO2: 2.3
Carbonation Used: Bottle with 3.61 oz Corn Sugar
Age for: 30.00 days
Storage Temperature: 65.0 F

Notes

One hour single infusion mash at 156F
pH came in lower than wanted during mash (5.0 – 5.1) even with the high alkalinty.
Given the high gravity and usage of syrup (90% fermentable) wasn’t too worried.

One hour boil and ferment 2 weeks before syrup addition.

1 quart of grade A maple syrup with 2 cups of water for 3 gallon batch, (use water to rinse syrup container) heated in pot for 5 – 10 minutes at 180F.
Transfer contents to appropriately sized fermenter (more active fermentation will happen; accout for potential headspace occupancy).
–> Very little occured with mine but there were no concerns with excessive headspace oxygen due to the amount of syrup added.

Allow complete fermentation of syrup before packaging (1 month minimum).

If bottling, as an FYI, I did not pitch more yeast before packaging; just allow more bottle conditioning time before consuming (about 1 – 2 month

 

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