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

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Deschutes Black Butte Porter

190 calories 22.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: almost direct from brewery
Calories: 190 calories (Per 12oz)
Carbs: 22.4 g (Per 12oz)
Created: Friday May 3rd 2019
1.057
1.018
5.2%
47.3
33.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 oz American - Chocolate15 oz Chocolate 29 350 7.6%
8.80 lb American - Pale Ale8.8 lb Pale Ale 37 3.5 71.2%
18 oz American - Red Wheat18 oz Red Wheat 38 2.5 9.1%
4 oz German - CaraFoam4 oz CaraFoam 37 1.8 2%
1.25 lb Briess - Caramel Malt - 120L1.25 lb Caramel Malt - 120L 34.5 120 10.1%
197.80 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
17 g Bravo17 g Bravo Hops Pellet 15.5 First Wort 0 min 38.03 36.2%
10 g Cascade10 g Cascade Hops Pellet 7 Boil 20 min 5.56 21.3%
14 g Tettnanger14 g Tettnanger Hops Pellet 4.5 Boil 10 min 3 29.8%
6 g Tettnanger6 g Tettnanger Hops Pellet 4.5 Boil 5 min 0.71 12.8%
47 g / $ 0.00
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 130 °F 10 min
Temperature -- 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.64 18.5  
Mash volume with grains 5.62 22.5  
Grain absorption losses -1.55 -6.2  
Remaining sparge water volume (equipment estimates 4.22 g | 16.9 qt) 4.66 18.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.3 37.2
Equipment Profile Used: System Default
 
Notes

Note – Grind the Chocolate separately and add to mash only for last ten minutes

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  • Last Updated: 2019-05-03 19:07 UTC