Baltic Blackout Porter Beer Kit - Extract

Description

Your Baltic Blackout Porter gives you a rich, roasty porter built on dark malts and roasted barley. The Crystal Malt, Chocolate Malt, and Roasted Barley deliver chocolate and coffee notes while the Golden Light Dry Malt Extract keeps the body balanced. Northern Brewer hops provide a clean bitterness, and East Kent Goldings with Saaz add floral and herbal aroma to your beer. SafAle S-04 yeast ferments cleanly so the malt and hop profile stays forward.

Your Label Peelers Baltic Blackout Porter Original Beer Kit never sits on a shelf. Your grains are crushed to order. Your ingredients are packed fresh and you don't pay for a flashy box. It's all about providing you with the freshest ingredients for you to make your best beer.

Beer Specifications

• ABV: 6.7% - 7.3%
• Original Gravity: 1.076 - 1.084
• Final Gravity: 1.015 - 1.021
• IBUs: 33
• SRM: 43

Disclaimer: All calculations are approximate.

Ingredients

Malt Extracts

• 8 lbs. Golden Light Dry Malt Extract

Specialty Grains (combined into one bag)

• 1 lb. Crystal Malt (60L)
• 1 lb. Chocolate Malt
• 1 lb. Roasted Barley

Hops (substitutions based on availability)

• 1 oz. Northern Brewer Hops (Bittering)
• 1 oz. East Kent Goldings Hops (Flavor)
• 1 oz. Saaz Hops (Aroma)

Yeast (substitutions based on availability)

• 1 Package of Dry Ale Yeast (SafAle S-04)

Also Included

• 5 oz. Priming Sugar
• 1 Yeast Energizer / Irish Moss Combo Packet
• Muslin Grain Bag

Instructions

Hop Schedule

• 60 minutes: 1 oz. Northern Brewer Hops (Bittering)
• 15 minutes: 1 oz. East Kent Goldings Hops (Flavor)
• 5 minutes: 1 oz. Saaz Hops (Aroma)

1. Heat 2-3 gallons of water to 155°F.
2. Place grains in a grain bag and steep in the hot water for 30 minutes.
3. Remove the grain bag, sparge (rinse) with hot water into the wort, and discard.
4. Add the malt extract and stir until fully dissolved.
5. Bring the wort to a rolling boil.
6. Add the hops according to the hop schedule.
7. Boil for 60 minutes, stirring occasionally.
8. At 15 minutes add Yeast Energizer / Irish Moss Combo Packet.
9. Cool the wort to 70°F. An immersion chiller or ice bath works well for this.
10. Transfer the wort to a sanitized fermenter and top off with clean, filtered water to 5 gallons.
11. Pitch the yeast and seal the fermenter.
12. Ferment at 68-70°F for 10-14 days or until fermentation is complete.
13. Transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
14. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!