Black Butte Clone - Beer Recipe - Brewer's Friend

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Black Butte Clone

207 calories 24.7 g 12 oz
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Beer Stats
Method: BIAB
Style: American Porter
Boil Time: 60 min
Batch Size: 1.5 gallons (fermentor volume)
Pre Boil Size: 2.13 gallons
Post Boil Size: 1.63 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 66.6% (brew house)
Hop Utilization: 98.4957%
Calories: 207 calories (Per 12oz)
Carbs: 24.7 g (Per 12oz)
Created: Thursday January 19th 2023
1.062
1.020
5.5%
31.0
31.9
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Canadian - Pale 2-Row3 lb Pale 2-Row $ 0.00 / lb
$ 0.00 		36 1.75 76.8%
6 oz German - Wheat Malt6 oz Wheat Malt $ 0.00 / lb
$ 0.00 		37 2 9.6%
3 oz United Kingdom - Dark Crystal 80L3 oz Dark Crystal 80L $ 0.00 / lb
$ 0.00 		33 80 4.8%
3.50 oz Bairds - Chocolate Malt3.5 oz Chocolate Malt $ 0.00 / lb
$ 0.00 		31 500 5.6%
2 oz American - Carapils (Dextrine Malt)2 oz Carapils (Dextrine Malt) $ 0.00 / lb
$ 0.00 		33 1.8 3.2%
62.50 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g Magnum4 g Magnum Hops $ 0.00 / oz
$ 0.00 		Pellet 13.8 Boil 60 min 24.91 44.4%
2 g Cascade2 g Cascade Hops $ 0.00 / oz
$ 0.00 		Pellet 7.2 Boil 30 min 4.99 22.2%
3 g Hersbrucker3 g Hersbrucker Hops $ 0.00 / oz
$ 0.00 		Pellet 4 Boil 5 min 1.08 33.3%
9 g / $ 0.00
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 65 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Temp: 68 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 75 40 75 80 110
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.42 gal Full Volume BIAB Infusion 162 °F 155 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 3.75 g | 15 qt) 2.87 11.5  
Mash volume with grains (equipment estimates 4.06 g | 16.3 qt) 3.18 12.7  
Grain absorption losses -0.49 -2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.01 g | 12 qt) 2.13 8.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 1.5 g | 6 qt) 1.63 6.5  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 1.63 g | 6.5 qt) 1.5 6  
Total: 2.87 11.5
Equipment Profile Used: System Default
 
Notes

Fermented in mid- upper 60s (63...66...67...68...70).

Local tap water adjusted to "Black Balanced" profile in Bru'n Water. (Mash pH: 5.4).

Comments:
Submitted to 28th Ales Open; Ale and Lager Enthusiasts of Saskatchewan (Apr-2023)

Silver in English Porter (10 entries)

It got 39 and 43 out of 50.

Judges thought it was a solid- excellent example of the style. I agree, but also I think it is very close to the original beer, which I love--that was my goal. It is obviously not the exact same (chocolate wheat subbed in and brewed in my apartment), but it feels and tastes a lot like the OG, so that is awesome! A very nice dark beer that really came into its own after two months+ cold conditioning.



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  • Last Updated: 2023-06-10 23:57 UTC