Log Burner Smoked Porter Beer Kit

Description

Your Log Burner Smoked Porter draws smoky character from the smoked malt and deep roasted notes from black malt, balanced by the light sweetness of caramel malt. Flaked oats and white wheat give your beer a smooth, full body while Magnum and Fuggle hops add earthy bitterness. The Nottingham ale yeast ferments cleanly so the malt and smoke stay forward.

Your Label Peelers Log Burner Smoked 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: 6.4% - 6.8%
• Original Gravity: 1.062
• Final Gravity: 1.014
• IBUs: 44
• SRM: 31

Ingredients

Extracts

• 6 lbs. Dark Dry Malt Extract

Specialty Grains (combined into one bag)

• 12 oz. Smoked Malt
• 12 oz. Flaked Oats
• 8 oz. White Wheat
• 8 oz. Black Malt
• 8 oz. Caramel Malt (40L)

Hops (substitutions based on availability)

• 1 oz. Magnum Hops
• 2 oz. Fuggle Hops

Yeast (substitutions based on availability)

• 1 Packet of Dry Yeast (Lallemand Nottingham Ale)

Also Included

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

Instructions

Hop Schedule

• 60 minutes: 1 oz Magnum (Bittering)
• 30 minutes: 2 oz Fuggle (Flavoring)

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 water into the kettle, and discard.
4. Stir in the dry malt extract until fully dissolved.
5. Bring your wort to a rolling boil.
6. Add the hops according to the hop schedule.
7. Boil for 60 minutes, stirring occasionally.
8. With 15 minutes remaining, add the Yeast Energizer / Irish Moss Combo Packet.
9. Cool the wort to 70°F. An immersion chiller or ice bath work well for this.
10. Transfer the wort to a sanitized fermenter and top off with cold 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!