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

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Deschutes Black Butte Porter

203 calories 22.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BYO Magazine
Calories: 203 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Friday March 17th 2017
1.061
1.017
5.8%
28.3
31.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 73.5%
1 lb American - Chocolate1 lb Chocolate 29 350 8.2%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 8.2%
12 oz American - Caramel / Crystal 80L12 oz Caramel / Crystal 80L 33 80 6.1%
8 oz Finland - Wheat Malt8 oz Wheat Malt 38 2 4.1%
12.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Bravo0.4 oz Bravo Hops Leaf/Whole 15 Boil 60 min 21.25 24.2%
0.25 oz German Tettnang0.25 oz German Tettnang Hops Leaf/Whole 4.5 Boil 30 min 3.06 15.2%
0.50 oz Cascade0.5 oz Cascade Hops Leaf/Whole 4.5 Boil 15 min 3.95 30.3%
0.50 oz Cascade0.5 oz Cascade Hops Leaf/Whole 4.5 Boil 0 min 30.3%
1.65 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
3 g Gypsum Water Agt Mash 90 min.
3 g Calcium Choloride Water Agt Mash 90 min.
2 g Sodium Water Agt Mash 90 min.
 
Yeast
Wyeast - Ringwood Ale 1187
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.8 gal Strike water of 162 degrees Sparge -- 151 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.83 15.3  
Mash volume with grains 4.81 19.2  
Grain absorption losses -1.53 -6.1  
Remaining sparge water volume (equipment estimates 5.27 g | 21.1 qt) 4.45 17.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.31 g | 29.2 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.28 33.1
Equipment Profile Used: System Default
 
Notes

Use distilled water to control PH and add 5 grams of Gypsum

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  • Last Updated: 2017-03-17 18:56 UTC