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Deschutes Black Butte Porter

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

Original Gravity:

1.058

Final Gravity:

1.016

ABV (standard):

5.5%

IBU (tinseth):

31.3

SRM (morey):

26.0

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
20 g	Nugget (Pellet) 20 g Nugget (Pellet) Hops	23.88	42.4%
13 g	Cascade (Pellet) 13 g Cascade (Pellet) Hops	5.83	27.6%
14.17 g	Tettnanger (Leaf/Whole) 14.17 g Tettnanger (Leaf/Whole) Hops	1.54	30%
47.17 g / $ 0.00

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

Other Ingredients

Amount	Name	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

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.

Last Updated and Sharing

284

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Public: Yup, Shared
Last Updated: 2021-03-23 00:54 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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