Deschutes Black Butte Porter - Beer Recipe - Brewer's Friend

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Deschutes Black Butte Porter

179 calories 19.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 90 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 42.24 liters
Post Boil Size: 36.25 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 179 calories (Per 330ml)
Carbs: 19.5 g (Per 330ml)
Created: Tuesday December 1st 2020
1.058
1.016
5.5%
31.3
26.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.30 kg US - Pale 2-Row7.3 kg Pale 2-Row 37 1.8 76%
1 kg BA Malt - Wheat Malt1 kg Wheat Malt 38 2 10.4%
0.50 kg American - Caramel / Crystal 80L0.5 kg Caramel / Crystal 80L 33 80 5.2%
0.50 kg American - Chocolate0.5 kg Chocolate 29 350 5.2%
0.30 kg BA Malt - Carapils0.3 kg Carapils 34 4 3.1%
9.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Nugget20 g Nugget Hops Pellet 13.2 Boil 90 min 23.88 42.4%
13 g Cascade13 g Cascade Hops Pellet 6.9 Boil 30 min 5.83 27.6%
14.17 g Tettnanger14.17 g Tettnanger Hops Leaf/Whole 3.9 Boil 10 min 1.54 30%
47.17 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Crush whilrfoc Tablet Water Agt Boil 15 min.
98 mg/l Chalk Water Agt Mash 1 hr.
133 mg/l Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
41 mg/l Epsom Salt Water Agt Mash 1 hr.
160 mg/l Gypsum Water Agt Mash 1 hr.
7.30 g Citric acid Water Agt Mash 1 hr.
6.52 g Citric acid Water Agt Sparge 1 hr.
15 mg/l Salt Water Agt Mash 1 hr.
 
Yeast
Danstar - London ESB Yeast
Amount:
22 Grams
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
17.8 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 428 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 3.56 bar       Temp: 20 °C       CO2 Level: 4.04 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
129 10 16 89 136 0
Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine / chloramine (if required).
Water treated with brewing salts to: Ca=129, Mg=10, Na=16, Cl=89, SO4=136
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24.96 L mash Temperature 25 °C 54 °C 10 min
mash Temperature 54 °C 69 °C 60 min
mashout Strike 69 °C 76 °C 10 min
24.96 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.6 L/kg
Starting Grain Temp: 25 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 25
Mash volume with grains 31.3
Grain absorption losses -9.6
Remaining sparge water volume (equipment estimates 24.3 L) 27.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 38.8 L) 42.2
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 30 L) 36.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 36.3 L) 30
Total: 52.7  
Equipment Profile Used: System Default
 
Notes

Ferment until approximately 5 points from final gravity and then raise the temperature to 70-72F until finished. Assume fermentation is done if the gravity does not change over ~3 days.

There is no need to use finings such as unflavoured gelatin as the yeast is extremely flocculant and will drop brilliantly clear on its own.

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  • Last Updated: 2021-03-23 00:54 UTC