Oak Aged Maple Porter

All Grain Recipe

Submitted By: BitterPUNK (Shared)
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Brewer: David Vargas
Batch Size: 5.00 galStyle: Baltic Porter (12C)
Boil Size: 6.52 galStyle Guide: BJCP 2008
Color: 24.3 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 27.2 IBUsBoil Time: 60 min
Est OG: 1.067 (16.4° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.016 SG (4.1° P)Fermentation: Ale, Two Stage
ABV: 6.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.00 gal Victorville Water: Style 3 (Dark,roasted malt beers) Water 1
3.50 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
2.00 g Calcium Chloride (Mash 60 min) Misc 3
2.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
1.50 g Baking Soda (Mash 60 min) Misc 5
10 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 6
8.00 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 7
8.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 8
8.00 oz Chocolate Malt (350.0 SRM) Grain 9
4.00 oz Brown Sugar, Dark (50.0 SRM) Sugar 10
0.50 oz Magnum [14.0%] - Boil 60 min Hops 11
1.00 oz Hallertauer [4.8%] - Boil 10 min Hops 12
1 pkgs English Ale (White Labs #WLP002) Yeast 13
8.48 oz Maple Syrup (35.0 SRM) Sugar 14
4.00 oz Oak Chips (Secondary 7 days) Misc 15