Rob | Imperial Porter | BeerCo All Grain Brewers Recipe Kit


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Milled: Yes
Yeast: Dry

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

Vital Stats:

  • 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%



Liquid | Bluestone Yeast

Dry | Lallemand

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).


  1. 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.
  2. Raise the temperature to mash out at 76C (168F) for 10 minutes.
  3. 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)
  4. Boil - vigorous boil for 60 mins.
  5. Add the bittering hop addition at the start of boil and the following hop additions at:
    1. 45 gm East Kent Goldings UK Hops - Alpha: 6.3% - 60 minutes from end of boil
    2. 55 gm East Kent Goldings UK Hops - Alpha: 6.3% - 5 minutes from end of boil
  6. ADDITIONAL EXTRA: Add yeast nutrient and a tab of Deltafloc or 1 tsp of Irish Moss (or other Kettle finings).
  7. After the Boil, chill the wort rapidly to 22 °C (72 °F), let the break material settle, rack to the fermenter and aerate thoroughly.
  8. Add Yeast (if using Liquid Bluestone Yeast prepare a starter first) raise fermentation temperature to 24 °C (75 °F)  and ferment for 7 days
  9. Lower the temperature to 19 °C (66 °F ) for a further 3 days.
  10. 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.
  11. ALTERNATIVELY age the beer in a oak barrel or use oak staves or oak chips infused in Rum for richer Oak Rum infused flavours.