Black Butte Porter Clone

All Grain Recipe

Submitted By: jmw975 (Shared)
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Brewer: Jeff Webb/CYBI
Batch Size: 6.08 galStyle: Robust Porter (12B)
Boil Size: 7.38 galStyle Guide: BJCP 2008
Color: 27.1 SRMEquipment: 8g + cooler
Bitterness: 38.3 IBUsBoil Time: 60 min
Est OG: 1.059 (14.5° P)Mash Profile: 154 no mash out
Est FG: 1.019 SG (4.8° P)Fermentation: Ale, Single Stage
ABV: 5.3%Taste Rating: 40.0

Ingredients
Amount Name Type #
9.03 gal Missoula Water 1
10 lbs 9.28 oz Malteurop Pale Malt (2 Row) US (2.0 SRM) Grain 2
1 lbs 4.00 oz Wheat Malt (Gambrinus) (2.3 SRM) Grain 3
11.20 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4
6.72 oz Carapils (Briess) (1.5 SRM) Grain 5
6.72 oz Chocolate (Briess) (350.0 SRM) Grain 6
6.72 oz Chocolate Malt (450.0 SRM) Grain 7
0.81 oz Northern Brewer [10.6%] - Boil 60 min Hops 8
0.25 oz Cascade [5.6%] - Boil 30 min Hops 9
0.25 oz Crystal [3.5%] - Boil 5 min Hops 10
1.0 pkgs London ESB Ale (Wyeast Labs #1968) Yeast 11

Taste Notes

tastes great out of the fermentor; definite toffee and roasted aroma. REally, close to original after a 10 days in the keg. Great beer. My best yet, I think. Very drinkable

Notes

lost all my notes! Based on CYBI episode, but substituted Northern Brewer for Galena, Crystal for Mt. Hood. Heated mash water about 2f higher than recommended and strike was 2f over. Should just use recommended temp. Tun was preheated with hot tap water while mixing water. Didn't include any acid initially. pH was 5.65; added 2mL and dropped to 5.3. 1mL acid added to sparge water = pH 6.5. Should add 2 next time. =1mL/7L Cooled to 65. areated 90s; quite a bit of foam over. ~100mL yeast slurry, harvested 1 week prior. Not sure why OG higher than projected.

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