The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Black Butte Porter Clone

Got this from Guy Purdy in HBD #2025, but modified it for full grain. My next project.

Brewer: Alex Wetmore Email: -
Beer: Black Butte Porter Clone Style: Robust Porter
Type: All grain Size: 5.5 gallons
Color:
64 HCU (~26 SRM)
Bitterness: 54 IBU
OG: 1.052 FG: 1.011
Alcohol: 5.4% v/v (4.2% w/w)
Water: 1tsp gypsum
Grain: 8 oz. American crystal 10L
8 oz. Dextrine malt (Cara-Pils)
6 oz. American chocolate
6 oz. American black patent
4 oz. Toasted barley
8 oz. Honey Malt
9 lb. American 2-row
Mash: 70% efficiency
first try at step mashing. 30 minutes at 122 degrees, then 30 minutes at 150 degrees. ideally i would have done the last 15 minutes at about 158 degrees, but my setup doesn't allow for that.
Boil: 60 minutes SG 1.044 6.5 gallons
irish moss for the last 10 minutes
Hops: 1 oz. Galena (13% AA, 60 min.)
.66 oz. Cascade (6% AA, 30 min.)
1 oz. Tettnanger (4.5% AA, 5 min.)
Yeast: wyeast 1338, no starter (didn't have any DME to make a starter with)
Log: primary for one week. fermentation temp a bit high at ~72 degrees. racked directly to a keg for secondary.

Recipe posted 06/21/02.