Maple Porter Recipe Suggestions?

[TimG]

Anybody have a good one they like?

Would like the maple flavour to be fairly strong, but more the flavour not the sweetness? I also would like it to be a fairly heavy bodied porter with quite a bit of chocolate notes (bunch of chocolate malt?)

[mr x]

Definitely use b/c grades maple syrup. Maybe a bit of finely ground fenugreek as well.

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[TimG]

That's a start..

Does maple syrup just ferment out like honey and end up with no flavour in the end?

Will it be too sweet if added to secondary?

Who has a good base porter recipe..

[mr x]

Maple syrup ferments out. The residual flavour will be quite light, especially in a porter. The poorer grades will retain better flavor, but a touch of fenugreek will help. Even in the secondary, it will ferment, unless you immediately keg and chill, and use a yeast that works bad at low temperature. Use the BCS porter, or one from our recipe database.

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[Jayme]

I've had bad experiences with adding the syrup after fermentation. I think fenugreek is a better route.


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[TimG]

Leaning towards just using a bit of maple extract.. I don't care about "all natural", I just want some maple flavour, ha.

[mr x]

Extract? Just get some syrup and fenugreek.

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[sleepyjamie]

Anyone try the dry maple syrup from Costco?

[James]

Not sure how this one will turn out, I havent tried it before & I just bottled this on Wednesday night. Anyway here's the recipe.
I'm sure most of the "up front" maple flavour will be lost in fermentation but the addition again of maple for bottling should let you play with the final taste a bit depending on the syrup you use...the lighter the maple syrup the lighter the flavour; the darker the syrup the stronger the flavour.

Chocolate Maple Porter:

...for 5 gallons:

60 minute mash at 150 deg F:
2.5 gallons water, plus
5 gallons for sparging:
6 lb American 2-row malt
1.5 lb Chocolate malt
1 lb Caramel 15 malt
1 lb Black Patent malt

60 minute boil:
2 oz Fuggle hops divided into quarters
3¾ cups maple syrup

Ferment:
1 packet Nottingham or Wyeast London III

Bottling:
1 cup maple syrup

The Boil:
Add ¾ Fuggle hops at hot break, add the remainder at 45 min. At 60 min. take off heat, add 3¾ cups maple syrup.