Black Beer'd Porter

Ahoy, me hearties! Put down that rotten grog and feast your lips on this dark concoction! This robust porter pays homage to one of the most notorious pirates in history, Edward Teach, aka “Blackbeard." Just like the pirate, this porter is robust and complex. With hints of chocolate and notes of caramel and toffee, this malty brew will satisfy the most discerning swashbucklers and landlubbers alike. So drink up, mateys, and enjoy the best porter on the 7 seas!

$34.25
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Black Beer'd Porter

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$34.25

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    Click here for printable instructions.

    PROFILE:

    This robust porter pays homage to one of the most notorious pirates in history, Edward Teach, aka “Blackbeard." Just like the pirate, this porter is robust and complex. With hints of chocolate and notes of caramel and toffee, this malty brew will satisfy the most discerning swashbucklers and landlubbers alike.

    FOR FANS OF:

    Robust Porter - Smuttynose Brewing Company
    Black Butte Porter - Deschutes Brewery

    RECIPE INCLUDES:

    • 1 Can American Porter Brewing Extract (Yeast under lid. You won’t be using this.)
    • 2 BrewMax LME Softpacks - Smooth
    • 1 Packet Black Malt (4 oz. You'll only use 2 oz. for this recipe)
    • 1 Packet Chocolate Malt (4 oz. You'll only use 2 oz. for this recipe)
    • 1 Packet Munich Malt (4 oz. You'll only use 2 oz. for this recipe)
    • 1 Packet Crystal Malt 40 (4 oz. You'll only use 2 oz. for this recipe)
    • 1 Packet U.S. Goldings Hop Pellets (0.5 oz.)
    • 1 Packet Safale US-05 Dry Ale Yeast
    • 2 Muslin Sacks
    • 1 Packet No-Rinse Cleanser

    PLEASE NOTE: If you are not going to brew this recipe right away, we recommend that you refrigerate the packets of grains to preserve freshness

     

    YOU'LL PROVIDE:

    • Thermometer for Steeping/Mashing - Range up to 175°F (found here)

     

    Additional Information


    • OG: 1.055 (approx.) -- FG: 1.014 (approx.)
    • Suggested conditioning time is 6 to 8 weeks.
    • Flavor: Malty
    • ABV (alc/vol): 5.3
    • SRM (Color): 29
    • IBU (Bitterness): 33
    • BJCP Style: 20. American Porter and Stout - 20A. American Porter

    Ferme­ntation

    Carbo­nation

    Bottle Condi­tioning

    Total Brew­ing Time

    3 Weeks 3 Weeks 6 - 8 Weeks = 3 - 4 Months

    Click here for printable instructions.

    Black Beer'd Porter Instructions

    RECIPE INCLUDES:

    • 1 Can American Porter Brewing Extract (Yeast under lid. You won’t be using this.)
    • 2 BrewMax LME Softpacks - Smooth
    • 1 Packet Black Malt (4 oz. You'll only use 2 oz. for this recipe)
    • 1 Packet Chocolate Malt (4 oz. You'll only use 2 oz. for this recipe)
    • 1 Packet Munich Malt (4 oz. You'll only use 2 oz. for this recipe)
    • 1 Packet Crystal Malt 40 (4 oz. You'll only use 2 oz. for this recipe)
    • 1 Packet U.S. Goldings Hop Pellets (0.5 oz.)
    • 1 Packet Safale US-05 Dry Ale Yeast
    • 2 Muslin Sacks
    • 1 Packet No-Rinse Cleanser

    PLEASE NOTE: If you are not going to brew this recipe right away, we recommend that you refrigerate the packets of grains to preserve freshness

     

    YOU'LL PROVIDE:

    • Thermometer for Steeping/Mashing - Range up to 175°F (found here)

     

    Additional Information


    • OG: 1.055 (approx.) -- FG: 1.014 (approx.)
    • Suggested conditioning time is 6 to 8 weeks.
    • Flavor: Malty
    • ABV (alc/vol): 5.3
    • SRM (Color): 29
    • IBU (Bitterness): 33
    • BJCP Style: 20. American Porter and Stout - 20A. American Porter

    Ferme­ntation

    Carbo­nation

    Bottle Condi­tioning

    Total Brew­ing Time

    3 Weeks 3 Weeks 6 - 8 Weeks = 3 - 4 Months

     

    STEP 1: SANITIZING

    Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions to download by visiting our help desk.)

    NOTE: BE SURE TO SANITIZE EVERYTHING THAT WILL COME INTO CONTACT WITH YOUR BEER. 

    STEP 2: BREWING

    Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

      1. Using a measuring cup, pour 6 cups of water into your clean 3-quart or larger pot.
      2. Add only 2 oz. of each packet of grains (half of each packet) to one of the Muslin Sacks and bring your water up to above 155 degrees F.
      3. Add the grain sack to the hot water and steep for 30 minutes between 155-165 degrees. (You may add up to another 2 cups of hot water to make sure that your grains can be fully submerged.)
      4. Carefully lift the grain sack out of the pot and place into a strainer/colander. Rinse the sack over the pot with 1 cup of hot water. Let drain. Do NOT squeeze the grain bag. Discard grain bag.
      5. Remove the yeast packet from under the lid of the Brewing Extract (you won’t be using this), then place the unopened can in hot tap water.
      6. Place the pellet hops into the hop sack tying it closed, then trim away excess material.
      7. Bring grain water to a low rolling boil, add in hop sack, and let boil for 5 minutes, then remove from heat.
      8. Open the can of Brewing Extract and both LME Softpacks, pour the contents into the hot mixture. Stir until thoroughly mixed. This mixture of unfermented beer is called “wort”.
      9. Fill keg with refrigerated water to the #1 mark on the back.
      10. Pour the wort, including the hop sack, into the keg, and then bring the volume of the keg to the #2 mark by adding more cold water. You'll leave the hop sack in the wort for the duration of fermentation. Stir vigorously with the spoon or whisk.
      11. Sprinkle ONLY the Safale US-05 yeast packet into the keg, and screw on the lid. Do not stir.
      12. Put your keg in a location with a consistent temperature between 59° and 71.6° F (15°-22° C) and out of direct sunlight. After approximately 24 hours, you will be able to see the fermentation process happening by shining a flashlight into the keg. You'll see the yeast in action in the wort. The liquid will be opaque and milky, you will see bubbles rising in the liquid, and there will be bubbles on the surface.
      13. You’ll ferment for 21 days total. Your fermentation will usually reach its peak in 2 to 5 days (this is also known as “high krausen”). You may see a layer of foam on top of the wort, and sediment will accumulate at the bottom of the fermenter. This is totally normal. Complete fermentation will take approximately 2 weeks. After high krausen the foam and activity will subside and your batch will appear to be dormant. Your beer is still fermenting. The yeast is still at work slowly finishing the fermentation process.

      Step 3: BOTTLING AND CARBONATING

      Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions to download by visiting our help desk.)

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