Imperial Porter
This full-bodied dark, malty Imperial Porter is a truly satisfying beer with caramel and cocoa sweetness balanced by a medium hop bitterness. Optional: add 100g of Simcoe dry hop for a resinous hop aroma. Brew to 23L; 6.6% ABV; Colour, black, 98 EBC; Bitterness, medium, 27 IBU.
Prep Time40 minutes mins
Active Time10 days d
Course: Drinks
Keyword: Brick Road, Home Brew Beer, Imperial Porter
Cost: 35
1 30 litre fermenter
1 Large mixing spoon
1 5 litre jug
1 Cup
- 1.8 kg Brick Road Craft Imperial Porter kit
- 1.5 kg Brick Road Dark Malt
- 1 kg Brick Road Dark DME
- 100 g Simcoe hops Optional
- 1 pkt Fermentis US-05 yeast
Clean and sanitise fermenter, spoon, cup and jug.
Fill the cup to 3/4 full with cold brewing water. Sprinkle in the dried yeast and gently stir in for 30 seconds. Cover.
Soften the malt cans in hot water for about 5 minutes.
Pour 2 litres of boiling water into your 5L jug. Open the cans and pour the contents into the jug.
Mix the concentrated wort and water well, then pour into your fermenter. Top up with cold quality brewing water to 23L for approx. 4.3% ABV. Stir in the DME. Vigourously stir the wort with a large spoon to oxygenate it. Ensure the wort temperature is 16-25 degrees Celcius. Gently pour in the cup of yeast slurry and gently stir into the oxygenated wort.
Seal the fermenter lid and insert airlock. Ideally ferment at 18-24 degrees Celcius for 10 - 14 days.
Dry hop at 5 days. Ideally add the hope to a hop bag and immerse in the wort. remove after 48 hours.
After 10-14 days, check the gravity. If the SG remains steady for three days, fermentation is complete. If in doubt, leave a few more days for better results. Keg or bottle your brew.
NOTE: For WilliamsWarn and pressure brewing systems, follow the fermenting instructions for an Ale yeast recipe.