Comments on: Maple Porter Recipe

By: New England Regional Homebrew Competition | Brew Dudes

New England Regional Homebrew Competition | Brew Dudes — Fri, 30 Dec 2011 16:49:00 +0000

[...] Maple Porter [...]

By: First Tasting of the Maple Porter | Brew Dudes

First Tasting of the Maple Porter | Brew Dudes — Fri, 30 Dec 2011 16:39:20 +0000

[...] Check out my Maple Porter recipe. [...]

By: Brewing Maple Porter | Brew Dudes

Brewing Maple Porter | Brew Dudes — Thu, 29 Dec 2011 19:47:09 +0000

[...] Last night Mike and I brewed up my maple porter recipe. [...]

By: John

John — Thu, 24 Nov 2011 02:42:39 +0000

Hey Joe – that does sound amazing!

By: Joe

Joe — Thu, 17 Nov 2011 15:13:21 +0000

I did this recipe but added a couple extra things when I added the maple syrup.I added applewood that I soaked in bourbon, vanilla beans, whole nutmeg, and star anise. Turned out amazing!

By: John

John — Fri, 04 Nov 2011 13:04:51 +0000

Hey Bill – I used White Labs WLP002.

By: Bill

Bill — Mon, 31 Oct 2011 23:53:05 +0000

Just curious what you used for yeast. guessing Irish or English ale?

By: John

John — Wed, 05 Oct 2011 13:54:37 +0000

Doug – I would keep it in primary for two weeks and let it sit in secondary for two weeks to a month.

By: Doug

Doug — Tue, 04 Oct 2011 15:54:19 +0000

How long did you have this in the primary and secondary fermenters?

By: John

John — Wed, 13 Apr 2011 02:09:36 +0000

Hey Jay,

I didn’t get any tannins in the finished beer, so rule of thumb or not I don’t think it matters much.

The “No squeezing” line is more of a comment on all the literature I was reading at the time where it seemed like you would lose your arm and first born if you dared to squeeze the grain bag.

I should do an experiment to see exactly what you need to do to extract tannins from your grains and make them a part of your beer’s flavor profile. I think you would need to do some over the top stuff to make it happen.