December 30th, 2015 - AJ Maple Porter

Slightly Confused Brewing Company

AJ Maple Porter (SCBC recipe)

Batch 56

Ingredients:

11# 2-row
2# Caramel/Crystal 40L
0.5# Roasted Barley
0.625# Chocolate Malt
0.75# UK Crystal 50L

1.5 oz Northern Brewer x 60'
36 oz Aunt Jemima Maple Syrup x 60'

WLP 007 British Ale Yeast

-- Via 1.5 L starter

Stats:

OG: 1.076 (estimated); 1.084 (measured)

FG: 1.020 (estimated); 1.022 (measured)

ABV: 7.4% (estimated); 8.1% (measured)
-Based on assumed efficiency of 65%

Second batch using filter

Brewing Steps:

• Heated 4.7 gallons of water to a strike temperature of approximately 166 degrees
• Target mash temperature 152; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• ADDED 2 degrees to estimated strike temperature
• Added to mash tun (water, then grains)
• Mashed 60 minutes (stirred at 37' and 17')
• After mash lautered into bucket (to measure volume)
• Lautered slowly (seems to help efficiency)
• Final volume 3 g into bucket
• Sparged with 4.1 gallons (4.4 per SpargePal)
• Heated to 175
• Let sit for 10 minutes, then lautered until we had about 6.25 gallons (maybe a little more?)
• Has 0 volume left over
• Boiled for 60 minutes
• Added hops and syrup
• Chilled
• Pitched yeast and aerated wort 
• in fridge at about 10' post-boil
• Ferment about 2-3 weeks then rack to secondary
• Plan for at least 3-4 weeks in secondary prior to kegging

Notes: