Black Butte Porter Clone (EB) - Beer Recipe - Brewer's Friend

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Black Butte Porter Clone (EB)

195 calories 23.1 g 16 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 90 min
Batch Size: 7 gallons (fermentor volume)
Pre Boil Size: 9.93 gallons
Post Boil Size: 8.38 gallons
Pre Boil Gravity: 12.2 °P (recipe based estimate)
Post Boil Gravity: 14.3 °P (recipe based estimate)
Efficiency: 63.3% (brew house)
Source: Brad Ledbetter
Hop Utilization: 98%
Calories: 195 calories (Per 16oz)
Carbs: 23.1 g (Per 16oz)
Created: Wednesday March 30th 2022
14.3 °P
4.8 °P
5.4%
30.8
30.6
5.4
18.39
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.19 lb Carolina Malt House - Carolina Pilsner13.19 lb Carolina Pilsner $ 1.39 / lb
$ 18.39 		37 2.1 75.8%
1.63 lb American - White Wheat1.63 lb White Wheat 40 2.8 10.1%
0.99 lb American - Caramel / Crystal 75L0.99 lb Caramel / Crystal 75L 33 75 5.1%
1.33 lb American - Chocolate1.33 lb Chocolate 29 350 6%
0.56 lb Briess - Carapils Malt0.56 lb Carapils Malt 34.5 1.5 3%
17.70 lbs / $ 18.39
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Nugget18 g Nugget Hops Pellet 14 Boil 90 min 25.5 45%
8 g Cascade8 g Cascade Hops Pellet 7 Boil 30 min 4.07 20%
14 g Tettnanger14 g Tettnanger Hops Pellet 4.5 Boil 5 min 1.19 35%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 15 min.
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST
Amount:
3 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 285 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 5.99 psi       Temp: 38 °F       CO2 Level: 2 Volumes
 
Target Water Profile
Concord, NC, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
129 10 16 89 136 49
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.11 gal Strike 135 °F 130 °F 10 min
Temperature -- 156 °F 60 min
Temperature -- 168 °F 10 min
Starting Mash Thickness: 2.51 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 12.52 gal (50.09 qt). Suggest reducing strike water volume to 10.58 gal (42.34 qt) and adding 0.52 gal (2.09 qt) sparge/top-off. 11.11 44.4  
Strike water volume at mash thickness of 2.51 qt/lb 11.11 44.4  
Mash volume with grains 12.52 50.1  
Grain absorption losses -2.21 -8.9  
Remaining sparge water volume (equipment estimates 0.66 g | 2.6 qt) 1.29 5.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.3 g | 37.2 qt) 9.93 39.7  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 7 g | 28 qt) 8.38 33.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 8.38 g | 33.5 qt) 7 28  
Total: 12.39 49.6
Equipment Profile Used: System Default
 
Notes

Source: https://shop.theelectricbrewery.com/pages/deschutes-black-butte-porter#Recipe

Kettle size: 20
Trub: 1.375gal = 5.5qt = 4.5qt kettle loss + 1qt line loss
Boil off rate: 1.0
Grain absorption: 0.07
=> Strike water 11.11gal (11gal, 0.44qt; 42.06L), 135f

> Aerate or oxygenate the chilled wort to a level of 8-10 ppm dissolved oxygen.

> Ferment @ 64F until about 5.3P, then raise to 70-72F

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  • Last Updated: 2022-03-30 13:32 UTC