What do you do when you have a Rum soaked small ex 20L Whisky Barrel that needs filling up? Well, that is an easy problem to solve! We simply brew up an imperial porter - a beer with enough boldness, richness, roastiness and toastiness and hints of coffee to stand tall inside a Rum infused ex Whisky Barrel!
Treat your taste buds to the indulgent experience of Rob's Imperial Porter - an expertly crafted all grain brewers kit brewed with style. This dark, robust ale boasts rich maltiness, a toasty finish, and a hint of coffee for a truly unforgettable drinking experience. Ready to take your beer to the next level? Try Rob today!
Cheers! Roll out the Rum Barrel! #brewhappy always #enjoyresponsibly
Rob's Imperial Porter Brewfather app recipe link
- Batch Size: 23 Litres / 6 US Gallons
- Boil Time: 60 mins
- OG 1.078 FG 1.019
- IBU 39 ABV 7.7% Colour 105 EBC
Amt Name Colour % Grist
5.20 Kg Joe White Traditional Ale Malt 6 EBC 78.2%
0.50 Kg Crisp Medium Crystal 240 316 EBC 7.5%
0.40 Kg UniGrain Rolled Barley 3.9 EBC 6%
0.30 Kg Crisp Chocolate Malt 1045 EBC 4.5%
0.15 Kg Gladfield Roasted Barley 1370 EBC 2.3%
0.10 Kg Joe White Black Malt 1440 EBC 1.5%
6.65 Kg TOTAL 105 EBC 100%
Water Adjustments (Optional):
We recommend you go for a strong Burton on Trent or Amber/Strong Balanced Water profile. So long as mash acidity is in the range pH 5.2–5.5, you have nothing to worry about. Our calculations are predicting a mash pH of 5.44 on Brewfather app.
If your mash is not in the target range, fear not, add Calcium Sulphate | Gypsum (1–2 teaspoons in a mash for 5 gallons or 19 litres of beer).
- Mill the Grains and Mash In - Dough in your normal mash regime (say 3 Litres of Mash Water to 1 Kg of Grain or approx. 22 Litres of water) heat to 66C (155F) and hold for 60min.
- Raise the temperature to mash out at 76C (168F) for 10 minutes.
- Sparge slowly - with approx. 7 litres of 76C (169F) water, collecting wort until the pre-boil volume is around 29.5 L (7.8 US gal)
- Boil - vigorous boil for 60 mins.
- Add the bittering hop addition at the start of boil and the following hop additions at:
- 45 gm East Kent Goldings UK Hops - Alpha: 6.3% - 60 minutes from end of boil
- 55 gm East Kent Goldings UK Hops - Alpha: 6.3% - 5 minutes from end of boil
- ADDITIONAL EXTRA: Add yeast nutrient and a tab of Deltafloc or 1 tsp of Irish Moss (or other Kettle finings).
- After the Boil, chill the wort rapidly to 22 °C (72 °F), let the break material settle, rack to the fermenter and aerate thoroughly.
- Add Yeast (if using Liquid Bluestone Yeast prepare a starter first) raise fermentation temperature to 24 °C (75 °F) and ferment for 14 days
- Lower the temperature to 19 °C (66 °F ) for a further 7 days.
- Crash the beer to 2 °C (35 °F) for 48 hours and then bottle or keg the beer and carbonate to approximately 2.4 volumes of CO2.
- ALTERNATIVELY age the beer in a oak barrel or use oak staves or oak chips infused in Rum for richer Oak Rum infused flavours.