Tuesday, April 30, 2013
Last Sunday was again Brew Day at the Smitty household. Joined by a few of our beer buddies from this blog, we took care of my "world famous" Maple Syrup Porter.
I had intended to do 2 brews simultaneously, but due to a small error (I didn't have the right ball vales and barbed fittings for my smaller set of mash/lauter tuns), we had to skip the American Wheat Ale and stick with the Porter. Oh well...gives me an excuse to brew again!
My top-secret recipe, for those of you wishing to try my favorite brew:
9 lb Maris Otter
1 lb English Brown Malt
1 lb Crystal 40L
10 oz. English Chocolate Malt
1.25 oz English Fuggles (60 min)
0.5 oz. English Fuggles (10 min)
32 oz Grade B maple syrup (end of boil)
1 smackpack White Labs London Ale (WLP013)
Mash 18 Q water for 60 min at 154 degrees (water in tun @ 166 degrees)
Mashout 6Q at 175 degrees for 10 minutes
Sparge 23.25 Q water at 170 degrees
1 week primary, 2 weeks secondary.
Force carbonate 10.2 psi at 45 degrees for 1-2 weeks; desired volumes: 2.1.
And here, less than a day later, is some beautifully active fermentation!