ProblemChild
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Hi all - I am getting ready to run my first porter using maple. My nephew started making Maple syrup this year and has done a simply amazing job if it. After tweaking grain bills on porters to get something that I think will do the trick, I am ready to go. The missing bit of information or guidance for me is how exactly to proceed.
Will be a 5 gallon batch of robust porter.
Key notes:
- Thames Valley Ale Yeast
- Bramling Cross hops (targeting 30 IBU)
- 32 oz Smoked Maple syrup (will be supplemented with natural maple flavor)
- 5% smoked cherry malt
My thoughts are to hold out the syrup and the flavoring until secondary. Let the yeast work on the maltose first. I am thinking the 32 oz of syrup and 2 oz maple flavoring from brew shop should hit close to the mark for maple flavor.
Are there any other considerations? Is there another complimentary flavor that does maple well? Like vanilla bean or other?
Suggestions and commentary are greatly appreciated.
Will be a 5 gallon batch of robust porter.
Key notes:
- Thames Valley Ale Yeast
- Bramling Cross hops (targeting 30 IBU)
- 32 oz Smoked Maple syrup (will be supplemented with natural maple flavor)
- 5% smoked cherry malt
My thoughts are to hold out the syrup and the flavoring until secondary. Let the yeast work on the maltose first. I am thinking the 32 oz of syrup and 2 oz maple flavoring from brew shop should hit close to the mark for maple flavor.
Are there any other considerations? Is there another complimentary flavor that does maple well? Like vanilla bean or other?
Suggestions and commentary are greatly appreciated.