My Recipe:
<UL>
<LI>Brewer's Best Robust Porter Kit
<LI>1 tsp Irish Moss
<LI>Wyeast #1056 American Ale Yeast
<LI>60 oz Grade "B" Maple Syrup</LI>[/list]
Edited by: masta
<UL>
<LI>Brewer's Best Robust Porter Kit
<LI>1 tsp Irish Moss
<LI>Wyeast #1056 American Ale Yeast
<LI>60 oz Grade "B" Maple Syrup</LI>[/list]
<LI>Fill brew pot with 5.5 gals of cold water and place steeping grains in muslin grain bag and hang in pot just below the water surface.
<LI>Bring temperature of the water to 170 degrees, turn off heat and allow grains to steep 30 mins. Remove grains after allowing liquid to drain for a few minutes.
<LI>Add malt extract included in kit and stir well to dissolve then turn heat back on.
<LI>Bring to boil and add bittering hops included in kit
<LI>Boil for 45 mins and then add Irish Moss and Wort Chiller to sanitize.
<LI>Boil for another 10 minutes then add finishing hops.
<LI>Boil 5 mins "total 60 min" and turn off heat
<LI>Cool to70-75 degrees and transfer to primary
<LI>Stir well to oxygenate and then pitch yeast. (make starter if using 50 ml pack)
<LI>Transfer to secondary after 7 days and add Maple Syrup stirring very gently and avoid splashing.
<LI>Prime and bottle when fermentation is complete (could take up to 2 months)</LI>
Edited by: masta
