Dark Inception Imperial Porter - Archived

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Dark Inception Imperial Porter is a thick-bodied, flavorful beer that features additions of raspberry, cacao, and vanilla, and is bursting with notes of toffee, caramel, coffee, chocolate, malt, liqueur, and fruit. It’s a perfect pairing with rich desserts or as a standalone finale for your evening.

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1 Can Oktoberfest Lager HME

2 Packets of BrewMax LME Robust

1 Packet of BrewMax LME Golden

2 Packets of BrewMax Booster

1 Packet of Chocolate Malt

1 Packet of Crystal 40 Malt

1 Packet of Black Malt

1 Packet of Cacao Nibs

1 Packet of Cascade Hops

1 Packet US-05 yeast

4 hop sacks

2 Packets of No-Rinse Cleanser


2 teaspoons pure vanilla extract 

2lbs pureed frozen red raspberries 


Flavor: Malty

Original Gravity: 1.078

Final Gravity: 1.015

ABV: 8.32%

SRM: (Color): 27

IBU: (Bitterness): 25


Cleaning is one of the most important steps in brewing. It kills microscopic bacteria, wild yeast, and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:

1. Fill clean keg with warm water to line mark 1 on the back, then add ½ pack (about 1 tablespoon) of No-Rinse Cleanser and stir until dissolved. Once dissolved, the solution is ready to use. Save the remaining ½ of No-Rinse Cleanser because you will need it for bottling.

2. Screw on lid and swirl the keg so that the cleaning solution makes contact with the entire interior of the keg, including the underside of the lid. Note that the ventilation notches under the lid may leak solution. Allow to sit for at least 2 minutes and swirl again.

3. To clean the spigot, open it fully and allow liquid to flow for 5 seconds and then close

4. Pour the rest of the solution from the keg into a large bowl. Place your spoon/whisk, can opener and measuring cup into the bowl to keep them cleaned throughout the brewing process. Leave them immersed for at least 2 minutes in cleaning solution prior to using.

5. After all surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to top of keg, proceed immediately to 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. Remove the yeast packet from under the lid of the can of Brewing Extract, then place the unopened can and LMEs in hot tap water.

2. Add all 3 packets of malts to a muslin hop sack, if there is not enough room in one sack for all the grains, use a second sack. Tie the sack(s) closed so that the grain can flow freely within the sack.

3. Add 8 cups of water to your 1-gallon or larger pot. Next, add in your packets of Booster to the cool water and stir until dissolved.  Bring the water to a temperature of 155-160 and hold the water at that temperature.

4. Once the temperature range is achieved, add in the grain sack(s) and allow it to steep holding the temperature range for 30 minutes.

5. While your grain is steeping, add the packet of cascade hops to another hopsack and tie closed so that the hops have room to expand within the sack. Set aside.

6. After the 30-minute grain steep has passed remove from heat, rinse the hop sack(s) in a colander with 1-2 cups of hot water, allowing the run-off to flow back into the pot. DO NOT SQUEEZE THE GRAIN SACK. Discard grain sack(s).

7. Next, open the packet of Golden LME and add it to the grain water in the pot. Stir to combine and bring this mixture to a low rolling boil.

8. Once at a low rolling boil, add in the sack of Cascade hops that you prepared earlier, allow this to boil for 10 minutes.

9. Once the 10-minute hop boil has completed, remove the pot from the heat and add the can of Oktoberfest and the 2 packets of Robust LME, stir to combine. This unfermented mixture of beer is called “wort”.

10. Fill your fermenter with cold water to the mark 1 on the back. If using any other fermenter this would be approximately 1 gallon of water.

11. Remove the hopsack and discard. Pour the wort into your fermenter, and then bring the volume of the fermenter to mark 2 by adding more cold water. (If you have a different fermenter top it off to 8.5 liters)

12. Stir your wort mixture vigorously with your sanitized spoon or whisk.

13. Sprinkle the US-05 Dry Ale yeast packet into the keg, and screw on the lid. Do not stir.

Put your fermenter in a location with a consistent temperature between 68° and 75° F (20°-25° C), and out of direct sunlight. Ferment for 21 days.

STEP 3: Adding Extras

Adding extras is the process of adding additional ingredients to a beer that will impart more flavor and aroma to your finished brew.

1. On day 7 of fermentation, use a sanitized blender to puree the raspberries. Next, with a sanitized spoon, open your fermenter and gently stir the wort in the fermenter to rouse the yeast, then add in the pureed raspberries, close the fermenter and allow the beer to ferment for another 7 days.

2. On day 14 of fermentation, turn your oven to 300 degrees and line a baking sheet with parchment paper or foil. Spread the cocoa nibs evenly across the baking sheet and bake for 5-7 minutes until aromas are released. Allow the nibs to cool, then add them to a sanitized muslin sack, tie the sack closed and quickly add it to the fermenter with 2 teaspoons of vanilla extract.  Allow fermenting for 7 more days.


After 21 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. If it tastes like flat beer, it is ready. If it’s sweet, then it’s not ready. Let it ferment for 3 more days (24 total). At this point, it is time to bottle. Do not let it sit in the fermenter for longer than 24 days total.

1. When your beer is ready to bottle, fill a 1-gallon container with warm water, then add the remaining ½ pack of the No-Rinse Cleanser and stir until dissolved. Once dissolved, it is ready to use

2. Distribute the cleaning solution equally among the bottles. Screw-on caps (or cover with a metal cap if using glass bottles) and shake bottles vigorously. Allow to sit 10 minutes, then shake the bottles again. Remove caps and empty all cleaning solutions into a large bowl. Use this solution to clean any other equipment you may be using for bottling. Do not rinse.

3. Add 2 Carbonation Drops to each 740-mL bottle. For 1-liter bottles, add 2 ½ drops; for ½-liter bottles add 1 drop. Alternatively, you can add table sugar using this table as a guide. 

4. Holding the bottle at an angle, fill each bottle to about 2 inches from the bottle’s top.

5. Place caps on bottles, hand tighten, and gently turn the bottle over to check the bottle’s seal. It is not necessary to shake them.

6. Store the bottles upright and out of direct sunlight in a location with a consistent temperature between 70°-76°F or 21°-24°C. Allow sitting for a minimum of 14 days. If the temperature is cooler than suggested it may take an additional week to reach full carbonation. 


After the primary carbonation has taken place your beer is ready to drink. We recommend putting 1 bottle in the refrigerator at first for 48 hrs. After 48hrs. give it a try and if it is up to your liking put the rest of your beer in the fridge. If it does not taste quite right, leave the bottles out at room temp for another week or so. Keep following this method until your brew tastes just how you like it. 

This process is called conditioning and during this time the yeast left in your beer can help clean up any off-flavors. Almost everything gets a little better with time and so will your beer

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