Maibock Beer Recipe

Category Lager Bock
Recipe Type All Grain
. 
Fermentables
 7 lbs Lager malt
2 lbs Munich malt
1.5 lbs German light Crystal Malt
.5 lb home toasted lager malt
 
Hops
 1.5 oz Hallertau pellets- boil (4.0% aa)
.5 oz Tettnang pellets- boil (3.4%aa)
.5 oz Hallertau pellets-flavor (4.0%aa)
.5 oz Tettnang pellets-finishing (3.4%aa)
 
Yeast Wyeast 2308 Munich Lager Yeast- 1.0 L starter 
Procedure Add 2.25 gallons of 54degC water to crushed grains, stabilize temp at 50degC. Add 1.25 gallons boiling water to bring temp to 68-70degC. Hold for 90 minutes. Sparge with 4 gallons of 77degC water.
Bring wort to a boil and add boiling hops. After 30 minutes, add flavor hops. 10 minutes before end of boil, add finishing hops. Chill, etc., pitch yeast.

My o.g. was a little low (1.050)...I am still trying to improve my extraction eficiency :). If I were to do this again, I would have definitely used more grain; my impression is that for a Maibock, you want to target an o.g of around 1.060 or so.
 

Maple Leaf Porter

Category Porter
Recipe Type Extract
 
Fermentables
 6.6 lbs Munton & Fison Dark Plain Extract
1.5 lbs Crystal Malt
0.5 lbs Black Patent Malt
 
Hops
 2.5 ozs Styrian Goldings Hop Pellets
 
Other
 1 tsp Irish Moss
 
Yeast 2 pkgs Munton & Fison Ale Yeast 
Procedure 2 cans (16 oz each) of your favorite Maple Syrup (I prefer to use "Amber" for a higher gravity and better taste, but any grade of syrup will do; as long as it is "PURE 100% SYRUP", NOT the "pancake syrup" junk!).
They explain to bring the grains to a boil in a gallon of water, without boiling the grains; strain, and sparge with a quart of hot water, into the brew kettle.

Add a gallon of water to the brew kettle, and bring to a boil. At boiling, add the 2 cans (6.6 lbs) of Munton & Fison Dark Plain Extract. Stir, don't let it stick at the bottom. Bring to a boil, add 2 oz of the Styrian Goldings. Boil 30 minutes, add the two cans of syrup, and the teaspoon of Irish Moss. Boil for 28 minutes more, add the remaining 1/2 oz of Styrian Goldings. Boil two more minutes, and turn off heat.

Usual procedure for wort cooling, addition of the yeast (pre-prepared) and bottling (use 3/4 cup corn sugar for bottling).

I chose to add the Maple syrup ONLY after 30 minutes, mostly because I was a bit worried that the wort my overflow because of the syrup (that stuff, boiled solo, will almost always overflow!). I was also concerned that the syrup would be "over-cooked". You may want to put it into the brew kettle at first.

My fermentation was rather FAST, it took about 36 hours, and at that point, the air lock was only going about once every 2 minutes. I bottled on the 10th day, to be sure.

My O.G. was 1.070, but it may vary depending on the syrup you use. My F.G. was 1.020, and again, it may vary. I found that he color of the Porter will be mostly black, with a slight pull towards brown.

Maple Porter  

Category Porter
Recipe Type Extract

Fermentables
 7 lbs. of liquid amber extract
0.5 lbs. of chocolate malt
0.5 lbs. of black patent malt
24 oz of grade A maple syrup (amber)
1-1/4 cups dry malt extract (priming)
 
Hops
 1 oz of Northern Brewer hops (boiling)
0.5 oz of Fuggles hops (boiling)
1 oz of Tettnanger hops (finishing)
 
Yeast Wyeast British ale yeast 
Procedure Start warming 2 gal of water and add grains - "stew" them for 20 min or so.
Remove grains and bring water to a boil, adding extract and boiling hops. Add finishing hops for last 5 minutes of boil.

Add water to 5 gals. total (after cooling) and pitch yeast. I used Wyeast British ale.

Transfer to secondary and add maple syrup. Ferment to completion, prime with 1 1/4 cups of dry malt extract, and bottle.

I am not sure if there wil be enough maple taste with only 24 oz of syrup so I may add addition syrup after testing it before bottling.
 

Maple Porter  

Category Porter
Recipe Type Extract
 
Fermentables
 6.6 lbs. unhopped light malt extract syrup
2 lbs. light dry malt extract
0.25 lbs. black malt
0.5 lbs. roasted malt
10 oz. chocolate malt
0.75 lb. caramel (crystal) malt, (50-60L)
16 oz. maple syrup
 
Hops
 1.5 oz. Northern Brewer hops
 
Yeast Wyeast 1098 
Procedure Add the crushed grain in a grain bag to 1.5 gallons of water in the kettle. Bring to a boil. Remove the grain just before boil begins. Add the extract and bring to a rolling boil. Add hops, and boil for one hour. Pour in maple syrup two minutes before the end of boil. Strain the wort into a fermenter containing 3.5 gallons of cold water. Top up the fermenter to 5 gallons. Pitch the yeast and wait for the goodnes

Maple Syrup Stout  

Category Stout
Recipe Type Extract
 
Fermentables
 6 lbs Australian dark extract syrup
12 oz maple syrup
.75 cup corn sugar (priming)
 
Hops
 1.5 oz Bullion hops (boil)
 
Yeast ale yeast 
Procedure Add six ounces of the maple syrup during the boil and the other 6 in the last couple minutes of the boil (much like a finishing hops). Total boil time was 1 hour.