Imperial Porter Beer Kit - Extract

Description

Your Imperial Porter gives you a dark, full-bodied beer built on 9 lb Dark Dry Malt Extract along with Caramel Malt 120L, 2 Row Brewers Malt, Chocolate Malt and Black Malt. Those specialty grains deliver strong roasted malt flavor, dark chocolate, coffee and caramel notes with a hint of dark fruits. Warrior and Willamette hops supply prominent yet balanced bitterness, while Safbrew S-33 yeast keeps fermentation clean for a smooth finish.

Recipe by Chris Reich

Your Label Peelers Imperial 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: 8.5% - 8.9%
• Original Gravity: 1.096
• Final Gravity: 1.030
• IBUs: 80
• SRM: 50

Disclaimer: All calculations are approximate.

Ingredients

Malt Extracts

• 9 lb Dark Dry Malt Extract

Specialty Grains (combined into one bag)

• 1 lb Caramel Malt 120L
• 1 lb 2 Row Brewers Malt
• 1.5 lb Chocolate Malt
• 8 oz Black Malt

Hops (substitutions based on availability)

• 2 oz Warrior (60 min)
• 1 oz Willamette (15 min)
• 1 oz Willamette (5 min)

Yeast (substitutions based on availability)

• Safbrew S-33

Also Included

• 5 oz Priming Sugar

Instructions

Hop Schedule

• 60 minutes: 2 oz Warrior
• 15 minutes: 1 oz Willamette
• 5 minutes: 1 oz Willamette

1. Put all grains into a grain bag and add to 2 gallon of water. Bring 2 gallons of water to 150-160 degrees Fahrenheit in your boil kettle. While coming up to temperature, dump the specialty grains into a muslin bag. These will steep for 30-40 minutes once water is in the temperature range.
2. Remove grain bag and sparge with warm water to rinse any left over sugars from your grain. Bring water (now wort) to a near boil.
3. Remove boiling pot from heat and add extracts, stirring until fully dissolved. Return to heat.
4. When the wort starts to boil again, add bittering hops (Warrior) and boil for 45 minutes. After 45 minutes, add Irish moss (Optional Clarifier-Sold Separately) and 1 oz Willamette.
5. Boil for 10 minutes and add final 1 oz of Willamette hops. Boil 5 minutes for a total boil time of 1 hour. Turn off heat and let sit with lid on for 5 min and let steep.
6. Cool wort to around 75 degrees or less. An immersion chiller or ice bath helps achieve this quickly.
7. Transfer to your Primary Fermentor and top up to 5 gallons with cool filtered water. Ferment for 5-7 days at 65-75 degrees. Transfer beer from primary into secondary. Let sit for a minimum of 2 weeks at fermentation temperatures to assure fermentation is complete.
8. Transfer into bottling bucket that has priming sugar dissolved in warm water in bottom. Stir gently to ensure priming sugar is mixed in evenly and proceed to bottling. Age for at least 2-3 weeks before drinking. Enjoy!