Storm Sinker Porter Beer Kit - Extract

Description

Your Storm Sinker Porter gives you a dark porter built on 6 lbs. of Amber Dry Malt Extract for a hearty base. The specialty grains add layers of caramel sweetness from Caramel 60L Malt, chocolate roast from Chocolate Malt, and coffee-like depth from Roasted Barley Malt. Northern Brewer hops at the start of the boil lay down firm bitterness, Fuggle hops contribute classic English earthiness, and Cascade hops added as a dry hop bring a touch of citrus aroma. Apex London yeast keeps fermentation clean so the malt and hop character stay balanced.

Your Storm Sinker Porter 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: 5.4% - 5.8%
• Original Gravity: 1.055 - 1.061
• Final Gravity: 1.012 - 1.015
• IBUs: 43
• SRM: 32

Disclaimer: All calculations are approximate.

Ingredients

Malt Extracts

• 6 lbs. Amber Dry Malt Extract

Specialty Grains (combined into one bag)

• 12 oz. Caramel 60L Malt
• 8 oz. Chocolate Malt
• 8 oz. Roasted Barley Malt

Hops (substitutions based on availability)

• 1 oz. Northern Brewer Hops
• 1 oz. Fuggle Hops
• 1 oz. Cascade Hops

Yeast (substitutions based on availability)

• 1 Packet of Dry Yeast (Apex London)

Also Included

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

Instructions

Hop Schedule

• 60 minutes: 1 oz. Northern Brewer
• 30 minutes: 1 oz. Fuggle
• 3-4 days Dry Hop: 1 oz. Cascade Hops

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 5-7 days.
13. At this time transfer to your secondary fermenter and add your dry hops.
14. Continue fermenting at 68-70°F for and additional 3-4 days.
15. Transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
16. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!