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Wisconsin Spring Porter (Maple)

5 gallons; OG = 1.062; FG = 1.020

Ingredients:

• 3.3 lbs. plain dark malt extract (Northwestern)
• 1.5 lbs light dry malt extract (Laaglander)
• 1 lb. crystal malt
• 0.25 lb. black patent
• 0.25 lb. roasted barley
• 1 cup dark brown sugar
• 1 lb. clover honey
• 3.5 to 5 gal. maple sap (used as brewing water)
• 2 oz. Goldings hops
• 2 tsp. spruce essence (or half of amount recommended on bottle)
• 0.25 oz. fresh wintergreen leaves (roll in hands to crush)
• Yeast Labs English liquid ale yeast in a 1-pint starter

Step by Step:

Steep the grains and remove just prior to the boil. Add malt and boil. At start of boil add 1.5 oz. hops, spruce, and wintergreen. Boil 45 minutes. Add the remaining hops, boil two more minutes, and cool. Pitch yeast at 70°F.

The maple sap is very important. Get as much as you can. I had to add water to get five gallons. The taste is very unique and refreshing, with a subtle aftertaste that makes you want more.