Jump to content
Mr.Beer Community
Sign in to follow this  
BeerofHrod

Maple Choco Taco

Recommended Posts

I put this together on sunday with odds and ends.

Collected 2 gallons of RO water to boil

Dry malt extract boiled for 25 minutes

8 oz dark dme 

16 oz light dme

14 oz amber dme

steeping grains heated to 160f and steeped for 20 mins pre-boil

2 oz roasted barley

2 oz pale chocolate

4 oz crystal 40

10 g kent G 25 mins

14 g kent G 15

10 g william 15 

6 g will           0 min

Coopers ale yeast rehydrated

maple extract or maple flavoring at bottling approx two weeks from now

Share this post


Link to post
Share on other sites

Yeah using RO water bugs me since I don't use lme which would put back some essential minerals back in my brew. I think I'll give Camden tablets a shot since they are so cheap.

Share this post


Link to post
Share on other sites

I tried Sam Adams Maple pecan porter and am hoping for this brew to be in proximity to it. I could have chose a more appropriate strain of yeast though. The lbk is fermenting towards the higher end of the heat range. I expect fruity, woody esters followed up by Maple syrup.   

Share this post


Link to post
Share on other sites

I bottled this on 3/10/14, its been on in the primary for a month and a day. I kind of let the temperature go all over the place with this one. I wanted to see whats the worse than can happen. It definetly smelled fruity, like old banana peels and papaya guts. I used the mr beer yeast. It had a nice malty backend after the fruit stink. i'll see what it tasted like in a month. I bottled with maple syrup.

Share this post


Link to post
Share on other sites

I used a priming sugar calculator from northern brewer. I set the style as a porter-2.1 volumes of co2. That level would require 1.50 oz of maple syrup sanitized in boiling water then mixed in my bottling bucket. 1.5 oz came out to 9 teaspoons. 

i don't think the maple syrup will impart a maply taste, it'll probably leave the more earthy flavors behind. I think the yeast funk will mask any flavoring the syrup would have given it. time will tell

Share this post


Link to post
Share on other sites

bec193f9-0dbd-4724-a3a9-69505075e488.jpgI've given this beer plenty of time to try and come together but it's not happening. since 3/10/14 i've tried a bottle every week or so and the yeast funk isn't subsiding. It starts with a nice roasty beginning followed by a twang of yeast funk (tastes like high krausen smells) that crashes with a earthy chocolate finish. The hops impart a earthy, floweryness to it but this funk covers a lot of that up. The head retention isn't so great either. 

This was one of the first brews I made that I could stomach. I just wanted to see what would happen if I fermented very warm 74-80 with mr beer yeast. ironically my coworkers really like this beer, which is great because I don't want to drink the case i have left. 

This doesn't discourage me though, I have already brewed and drank serf's up dampfbier, orfys mild mannered ale, caribou slobber and this morning I'm tapping a milk stout and liberty cream ale both from mws.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
Sign in to follow this  

×
×
  • Create New...