Smoked Porter w/ Maple Syrup
This delicious, well balanced Porter brewed by our newest meeting attendee Ben Skerl got the most recent nod to sit atop the thrown of what are Brew Haven’s Featured Beers.
Smoked Porter w/ Maple Syrup
Robust Porter (12 B)
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
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
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 Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 9.9 %
Bitterness: 31.6 IBUs
Est Color: 42.1 SRM
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 151.6 kcal/12oz
Mash Profile
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
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
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
Carbonation and Storage
Pressure/Weight: 3.61 oz
Keg/Bottling Temperature: 70.0 F
Fermentation: Ale, Two Stage
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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