Maple Porter

This recipe from The Homebrewer’s Almanac: A Seasonal Guide to Making Your Own Beer from Scratch by Aaron Kleidon, Marika Josephson, and Ryan Tockstein is used with permission of the brewery and the publisher (The Countryman Press). You’ll need 10 gallons

ALL-GRAIN

Batch Size: 5 gallons (19 liters) Brewhouse efficiency: 73% OG: 1.067 FG: 1.014 IBUS: 28 ABV: 7%

MALT/GRAIN BILL

10.5 lb (4.76 kg) Marris Otter 1.25 lb (567 g) crystal 80°L 1.25 lb (567 g) chocolate malt

HOPS AND ADDITION SCHEDULE

1 oz (28 g) Chinook at 60 minutes 8 oz (227 g) toasted maple bark at 60 minutes

YEAST British ale DIRECTIONS

Mash in with 5 gallons (19 liters) of maple sap to hit 150°F (66°C). Sparge with 7 gallons (26.5 liters) of maple sap at 168°F (75°C). Boil for 90 minutes, following the hops and additions schedule, with a 15-minute whirlpool at flameout. After the boil, chill the wort, aerate it, and pitch the yeast. Ferment at 68°F (20°C) until primary fermentation is almost complete, then raise the temperature above 70°F (21°C) until fermentation is finished.