Maple Syrup Porter

With my kegs at home dangerously low or otherwise depleted, I came to the stark realization that I have fallen-out of my brew cycle that assures at least 1 operational keg in my kegerator at all times.

Coupled with the facts that:

1. The High Holy Day is a mere 7 weeks away;
2. The ales I wish to brew for the High Holy Day are 6-week ferment and force-carb; and
3. The Smitty family has an annual St. Patrick's Day party,

I realized I better get on the ball.  FSM-forbid I have empty kegs for the Highest Holy day of Most Extreme Magnitude.


This weekend started the 1st of the 2 beers I will have on tap:  the Maple Syrup Porter for which I have become famous:*

• 9lb Maris Otter
• 1 lb Briess caramel 40L
• 1 lb English Brown Malt
• 10 oz. English Chocolate Malt
• 32 oz. pure maple syrup
• 1.5 oz Fuggle (60 min)
• 0.5 oz Fuggle (5 min)
• Wyeast London Ale 1028

1. Sacch' Rest:  154 degrees F for 60 minutes
2. Mashout:  170 degrees F for 10 minutes
3. 2 hour boil** (but add hops with 1 hour left and 5 minutes left)
4. Add maple syrup at end of boil (cut heat, pour syrup)

Add a few friends and some beers in the garage, and it's a Brew Day Social Event!  This beer is ready to serve on March 10.  If I brew the other beer by this coming Saturday, it'll be ready on...March 17!

*Well, as famous as one gets with the lot that reads this blog and the handful of people who drink all my beer...

**The grain bill in this recipe is such that the amount of water needed for each step yields about 8 gallons.  You lose 1.5 G/hour during the boil, and I want to pitch yeast into 5 gallons.  Thus:  2 hours.  So you wait an hour, then add the 60 minute hops, etc.