Eclipse Robust Porter Beer Kit - Extract

Description

Your Eclipse Robust Porter gives you deep roasted flavors and a smooth finish from the Chocolate Malt and Black Patent Malt, balanced by caramel sweetness from the Caramel/Crystal Malt 80L. The 6 lbs of Briess Dark Dry Malt Extract supplies a rich malt backbone with toasted bread and dark toffee notes, while East Kent Goldings hops provide smooth earthy bitterness and Fuggle hops add mild herbal and woody notes at flameout. Lallemand Verdant Ale Yeast contributes subtle fruity esters and supports a full-bodied mouthfeel.

Your Eclipse Robust 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: 6.1%
• Original Gravity: 1.065
• Final Gravity: 1.017
• IBUs: 33
• SRM: 30
• BU/GU: 0.52
• Degrees Plato: 15.9

Ingredients

Fermentable

• 6 lbs Briess Dark Dry Malt Extract (DME)

Specialty Grains (combined into one bag)

• 1 lb Caramel/Crystal Malt 80L (steeping grain)
• 0.5 lb Chocolate Malt (steeping grain)
• 0.5 lb Black Patent Malt (steeping grain)

Hops (substitutions based on availability)

• 1 oz East Kent Goldings Hops (Bittering)
• 1 oz Fuggle Hops (Flavor)

Yeast (substitutions based on availability)

• 1 packet Lallemand Verdant Ale Yeast

Also Included

• 5 oz. Priming Sugar
• Muslin bag
• Irish Moss/Energizer Combo

Instructions

Hop Schedule

• 1 oz East Kent Goldings Hops Boil for 60 minutes.
• 1 oz Fuggle Hops at flameout

Prepare Equipment

1. Sanitize all brewing equipment thoroughly.

Steep Specialty Grains

1. Heat 2.5 gallons of water to 155°F.
2. Steep Caramel Malt, Chocolate Malt, and Black Patent Malt for 30 minutes. Remove grains.

Boil the Wort

1. Add 6 lbs Dark DME and 1 oz East Kent Goldings Hops. Boil for 60 minutes.
2. Add 1 Irish Moss/Energizer Combo Packet with 15 minutes remaining.
3. Add 1 oz Fuggle Hops at flameout.

Chill and Ferment

1. Cool wort to 68°F and top off with cool water to 5 gallons.
2. Pitch yeast and ferment at 68°F for 10–14 days.

Packaging

1. Bottle with priming sugar or keg the beer, carbonating to approximately 2.5 volumes of CO2.
2. Allow the beer to condition for 2 weeks before serving.