Founders Porter Clone Beer Kit - All Grain

Description

Your Founders Porter Clone gives you a robust porter with roasted coffee, dark chocolate, and caramel notes balanced by mild hop bitterness. The 9.5 lbs Pale Malt (2-Row) forms the base while the Chocolate Malt, Black Malt, and Roasted Barley deliver the deep roast and coffee character. Caramel/Crystal Malt - 60L adds light caramel sweetness. Chinook at 60 minutes provides clean bitterness and Willamette at 15 minutes contributes earthy aroma. SafAle S-04 ferments clean to let the malt profile shine.

Your Label Peelers Founders Porter Clone 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: 5.8% - 6.4%
• Original Gravity: 1.057 - 1.063
• Final Gravity: 1.011 - 1.016
• IBUs: 45
• SRM: 49

Disclaimer: All calculations are for approximation purposes only.

Ingredients

Grain Bill (combined in one bag)

• 9.5 lbs Pale Malt (2-Row)
• 1 lb Chocolate Malt
• 8 oz. Caramel/Crystal Malt - 60L
• 8 oz. Black Malt
• 4 oz. Roasted Barley

Hops (substitutions based on availability)

• 1 oz Chinook Hops (60 min)
• 1 oz Willamette Hops (15 min)

Yeast (substitutions based on availability)

• Packet of Dry Yeast (SafAle S-04)

Also Included

• 5 oz Priming Sugar

Instructions

Hop Schedule

• 1 oz. Chinook Hops (60 min)
• 1 oz. Willamette Hops (15 min)

Prepare Equipment

1. Sanitize all brewing equipment thoroughly.

Mash

1. Heat 4 - 4.4 gallons of water to 163°F. *Adjust for your brew systems temperature absorption.
2. Add crushed grains to your mash tun and mash at 154°F for 60 minutes, stirring occasionally.

Sparge

1. Heat 4 gallons of water to 170°F for sparging.
2. Slowly rinse the grains, collecting about 6.5 gallons of pre-boil wort.

Boil

1. Bring the wort to a rolling boil.
2. Add hops at the following times: 1 oz Chinook at 60 minutes (bittering). 1 oz Willamette at 15 minutes (aroma).
3. Boil for a total of 60 minutes.

Cool and Transfer

1. Rapidly cool the wort to 68°F using an immersion or counterflow chiller.
2. Transfer to a sanitized fermenter and top off with clean, filtered water to exactly 5 gallons. (If needed)

Fermentation

1. Pitch the yeast into the fermenter.
2. Ferment at 68°F for 10–14 days.

Bottle Conditioning

1. Dissolve 5 oz of priming sugar in 2 cups boiling water and let it cool.
2. Transfer the beer from the fermenter into a sanitized bottling bucket, leaving behind sediment.
3. Stir in the priming sugar solution gently, without aerating the beer.
4. Bottle the beer using sanitized bottles and cap them securely.
5. Store bottles at room temperature for 2-3 weeks for carbonation.

Kegging

1. Transfer the beer into a sanitized keg.
2. Seal and purge oxygen by burping the keg with CO₂.
3. Set the CO₂ regulator to 12 PSI and store at 38°F for 2-3 weeks before serving.