Sous Vide Porter Beer Recipe

To Brew The Wort:

 Preheat 2.2 gallons of filtered water in a 5-gallon pot. Line the pot with a large grain bag. Slowly add your crushed grains into the grain bag carefully stirring to avoid clumping or dough balls. Once the mixture is thoroughly mixed, insert your sous vide stick between the pot and the grain bag. Try to keep the grain bag from getting sucked into the sous vide stick. Maintain 155°F (68.3°C) degrees for about 1-hour. 

To Boil the Wort: 

Remove the grain bag from the pot, allowing it to drain as much as possible. Return the 5-gallon pot to the stove and boil for 1-hour. When the boil initially begins, add 1/4 oz of Pekko hops in a small hop bag. Watch the boil carefully as boil overs are common. 

To Add the Yeast 

The wort must cool to the temperature that's compatible for the yeast. Keep the wort covered and protected from contamination. Its important that it remain as sterile as possible. Lallemand's Kveik can be added when the wort reaches 80°F (26.7°C). For this small batch only about 1/2 of the yeast is necessary. Do not put the entire yeast packet as it could have unpredictable results. The remaining yeast can be saved if its placed in a vacuum sealed bag. 

For the Fermentation

The wort/yeast mixture fermentation takes only a few days. It's best to ferment in a carboy or similar fermentation container with an air lock. Your beer should be ready for carbonation once the airlock activity has stopped. You can estimate the total fermentation time by doubling the time it takes for the bubbler to stop all activity. Add 1/8 teaspoon of gelatin dissolved in hot water to the fermented wort. Cool the fermented wort for about a day as close to freezing as possible to clarify the beer. It should be ready for carbonation. 

For the Carbonation

I recommend force carbonation by transferring the fermented wort into a keg, and force carbonating it with CO2.