Maple Syrup Stout Beer Recipe

Category Stout
Recipe Type Extract

Fermentables
 6 lb dark extract (syrup)
4 oz chocolate malt
8 oz crystal malt
.75 cup, corn sugar (priming)
 
Hops
 1.5 oz Bullion boiling hops
12 oz MacDonalds Pure Maple Syrup
 
Yeast 1 pack Whitbread Ale Yeast
Procedure Place the grains in 150 water, steep for 1/2 hour.
Remove grains.

Add extract syrup.

Bring to boil, and add hops.

I boiled for a full hour, adding the Maple syrup during the last five minutes of the boil, like a finishing hop. I didn't want to boil off the maple aroma.

Ferment took place at about 65 degrees. this stuff fermented fast! I racked to the secondary in 48 hours, and then bottled five days later.
 

Maple Wheat Ale

Category Wheat Beer
Recipe Type Extract
 
Fermentables
 6 lbs malt/wheat extract
1 qt. VT grade A maple syrup
 
Hops
 .5 oz Nothern Brewers hops 60m = 9.8 IBU
1 oz H'Taur hops 40m = 4.0 IBU
 
Yeast Wyeast 1056 chico SN
Procedure Ferment at 68-70 for 3-4 days. X-fer to secondary for at least 2 weeks. Keg or bottle anytime after that.

March Hare Honey Porter  

Category Porter
Recipe Type Extract
 
Fermentables
 6.6 lbs Premiere Light Malt Extract (hopped)
1 lb 40L crystal malt
1 lb chocolate malt
3 lbs honey
.75 cup corn sugar
 
Hops
 1 oz cascade hops
 
Other
 1 tbl gypsum
 
Yeast WYeast American Ale #1056 
Procedure I brought 1 gal of water to 170 degrees F with both speciality grains in a muslin bag, removed from heat, and let it steep for 2 hrs. I then sparged the grain with 1.5 gals hot water. Added all ingredients (except the yeast and hops), brought to a boil, and let it cook for 2 hrs. Removed from heat and added hops in a boil bag. Cooled, removed hop bag, poured to primary, brought to 6 gal volume, and added yeast @ 80 degrees F.

Marginally Pale Ale  

Category Pale Ale
Recipe Type All Grain
 
 
Fermentables
 7 lbs Pale Ale (Hugh Baird)
8 oz EPC (CaraStan or 40 degree)
7 oz D/C Aromatic Malt
3 oz Biscuit Malt
2 oz Toasted Barley (such as Briess Special Roast)
4 oz CaraPils
8 oz Flaked Barley
.5 cup raw clover honey
.5 cup dark brown sugar
 
Hops
 4 oz E. Kent Goldings
 
Yeast Wyeast London ESB yeast (starter) 
Procedure I used a standard step-infusion mash schedule
Sparge with 15 quarts water at 165 degrees. Prime with honey/brown sugar (1 cup net).
 

Marigold Ale  

Category Barleywine
Recipe Type Extract

Fermentables
 10 lbs Munton & Fison light unhopped extract
2 lbs marigold honey
 
Hops
 4 oz Fuggles leaf hops (boil)
1 oz Cascade pellets (finish)
 
Yeast champagne yeast 
Procedure Boil malt, honey, Fuggles for 60 minutes. Add Cascades in last five minutes. Pour in fermenter with 3-1/2 gallons cold water. Pitch ale yeast. When fermentation subsides, pitch champagne yeast. When clear, rack to secondary. Let sit a long time and then bottle. Age at least one year.