Big Brew 2022 – Dark Inception – Imperial Porter

Dark Inception Imperial Porter is a thick-bodied, flavourful 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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From: £20.00

Vanilla Pods x 3

Cocoa Nibs 100g

Maltodextrin 500g



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Description

BIG BREW 2022

This is a yearly celebration of home brewing, organised by the American Homebrewing Association. Sponsored by Grainfather and Lallemand for 2022, this year it takes place on 7th. of May. Homebrewers around the world are encouraged to take part and brew together, to bring this together there will be a live feed of a brew taking place hosted by Jonny Garret supported by Grainfather, with guests popping up on the feed during the day. The beer they will be brewing is here for you to brew along with them.

Dark Inception Imperial Porter was contributed by Marcus Baskerville of San Antonio’s Weathered Souls Brewing Co., and the leading force behind the Black Is Beautiful collaborative brewing project.

This recipe was inspired by 2013 AHA Homebrewer of the Year Annie Johnson. Seeing an African American woman win Homebrewer of the Year provided Marcus with a bright hope for his future in homebrewing and inspired his love of brewing big dark beers.

Dark Inception Imperial Porter is a thick-bodied, flavourful 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.

PLEASE NOTE: there are some additional ingredients that are not included in this kit as you may already have these at home, so we have made them optional to add in with your order

 


Ingredients Included

Crisp Maris Otter (5200 grams)
Weyermann Munich Malt II (1000 grams)
Simpsons DRC (Double Roast Crystal) (680 grams)
Simpsons Chocolate Malt (350 grams)
Simpsons Black Malt (110 grams)
Weyermann Chocolate Wheat Malt (60 grams)
Cascade Pellets (42 grams)
LALLEMAND BRY-97 American West Coast Yeast – 11g (2 packs)


Method

Beer Style (main): American Ales
Beer Style (sub): American-Style Imperial Porter
Batch Size: 19L
Original Gravity: 1.085
Final Gravity: 1.023
ABV %: 8.4%
IBU: 20

THE MASH
Temperature °C: 66
Length (mins): 75
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): Marcus recommends a 180-minute boil for the all-grain version of this recipe, but a 90-minute boil may be sufficient

Additions and timing:

(28 g) Cascade 6.0% AA @ 60 min
(14 g) Cascade 6.0% AA @ 15 min

Secondary additions and timing:

1 lb (450 g) Maltodextrin – with 15 mins of the boil remaining decant some wort into a jug, dissolve and add back to the boil

Fermentation Additions:
2 Liters Boiron Raspberry Puree – NOT INCLUDED
7.8 oz (221 g) Cacao Nibs – NOT INCLUDED
2 Madagascar Vanilla Beans to be soaked in Bourbon for 1 week (or 2 tsp Pure Vanilla Extract) – NOT INCLUDED
1 Tbsp Fermax Yeast Nutrient (optional if your yeast is fresh) – NOT INCLUDED

Yeast: 2 x Bry-97
Fermentation temperature/steps: Ferment at 18-22°C for 14-21 days.

Comments:

Dark Inception Imperial Porter was contributed by Marcus Baskerville of San Antonio’s Weathered Souls Brewing Co., and the leading force behind the Black Is Beautiful collaborative brewing project.

This recipe was inspired by 2013 AHA Homebrewer of the Year Annie Johnson. Seeing an African American woman win Homebrewer of the Year provided Marcus with a bright hope for his future in homebrewing and inspired his love of brewing big dark beers.

Dark Inception Imperial Porter is a thick-bodied, flavourful 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.

Fermentation Steps:

Once you’ve pitched the yeast, you can create the vanilla bean tincture. Slice two vanilla beans lengthwise, and place in a pint-sized jar. Add 1 cup (235 ml) of your preferred bourbon. Seal jar, set aside, and allow the beans to macerate (soak) for at least a week, shaking jar occasionally. The vanilla beans will be added to the fermenter 1 week before packaging (2 Tbsp of Pure Vanilla Extract can be substituted in place of the vanilla beans just before bottling or kegging).

Ferment at 64-72°F (18-22°C) for 14-21 days.

On 6th day of fermentation: Add 1½ tsp Yeast Nutrient, and 2 Liters of fruit puree to your fermenter. Gently swirl fermenter, if possible, to rouse yeast.

1 week before kegging or bottling: Pre-heat your oven to 300°F. Line a baking tray with foil or parchment paper and spread the cacao nibs out evenly in a single layer. Place sheet on middle rack and bake for 10-12 minutes until aroma is released from cacao. Remove, and allow to cool for a few minutes. Place vanilla beans and cacao nibs in muslin bag, add to fermenter, and infuse for 7 days before packaging (if using vanilla extract add it just before packaging).

Additional information

Weight 7.482 kg

Vanilla Pods x 3

Weight .090 kg

Cocoa Nibs 100g

Weight .120 kg

Maltodextrin 500g

Weight .6 kg

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