BrewBlog: Deschutes Black Butte Porter Clone
Specifics
Reference
Style:
Brewer: Ken Megal
Brew Date: November 7, 2009
Tap Date: November 21, 2009
Yield: 6 gallons
Reference
Color (SRM/EBC):
27/53.2
Bitterness (Calc): 29 IBU (Rager)
BU/GU: 0.45
Calories: 214 (12 ounces)
Conditioning: Keg
ABV: 5.9%
ABW: 4.6%
Batch No: 1
OG: 1.064
OG (Plato): 15.67° P
Target OG: 1.058
FG: 1.020
FG (Plato): 5.08° P
Target FG: 1.018
Real Extract: 6.99° P
App. Atten.: 67.6%
Real Atten.: 55.4%
General Information
Method: All Grain
Cost: $45.00

This is a clone brew of Deschutes Brewing Company's Black Butte Porter. The recipe was shared on the internet radio program 'Can You Brew It' and was formulated by award winning homebrewer Mike "Tasty" McDole: http://www.thebrewingnetwork.com/shows/545

The recipe was considered to be a very good clone of the Deschutes Porter which their website describes as "crafted from chocolate and crystal malts, is Deschutes Brewery’s flagship brand. With a rich and distinctive flavor, this porter has enjoyed a loyal and passionate following since its first pint in 1988."

I've never had this beer as it's not distributed in Wisconsin, but I wanted to do something along the lines of a Porter and this sounded like a real winner.

Comments

Things went pretty much to plan. I actually screwed up my hop additions though. My 30 minute addition was to be .25 oz. of Cascade and my 5 minute addition was to be .25 oz. of Mt. Hood. I reversed them (by mistake....oops) The good news is the additions in terms of amount was the same, and the alpha acids are nearly identical, so it shouldn't be a huge deal.

This is also only the second beer I've brewed on my new Brew-Magic and I think I had too vigorous of a boil going and had close to a 20% evaporation rate, which ended up pushing me over my OG by quite a bit (1.064 instead of my taget of 1.058)

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
10.58 pounds 76% of grist
1.39 pounds 10% of grist
0.70 pounds 5% of grist
0.42 pounds 3% of grist
0.42 pounds 3% of grist
0.42 pounds 3% of grist
13.93 pounds 100% of grist
Non-Fermentables
1 tsp. Irish Moss @ 15 minutes  
Reference
Hops
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: English Ale
Manufacturer: White Labs
Product ID: WLP002
Type: Ale
Flocculation: Very High
Attenuation: 66%
Temperature Range: 65–68°F
Amount: 1500 ml
Equipment Profile

Sabco Brew-Magic: Ken Megal

Batch Size: 10.5 gallons Boil Volume: 14.1 gallons
Evaporation Rate: 15% per hour Mash Tun Dead Space: .25 gallons
Efficiency: 70% Mash Tun Weight: 30 pounds
Hop Utilization: 100% Mash Tun Volume: 15 gallons
Loss: .5 gallons Mash Tun Specific Heat:
Mash Profile

Two Step Black Butte Porter Mash

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 170°F PH: 5.4
PPG: 25.6 Efficiency: 77.1%
Notes:

1) Mash at 130F for 10 minutes.

2) Run up to 156F and mash there for 60 minutes.

3) Raise to 168F for mash-out for 10 minutes.

4) Sparge at 170F for about 45 minutes.

Pre-Boil volume in my system if roughly 7.91 Gallons. This should yeild 6 Gallons at the end of the boil. Assume .5 Gallon loss during transfer to carboy and another .5 gallon loss on way to keg for a final volume of 5 gallons in the keg.

Water Profile

Milwaukee, WI

Calicum: 96 ppm
Bicarbonate: 107 ppm
Sulfate: 26 ppm
Chloride: 16 ppm
Sodium: 7 ppm
Magnesium: 47 ppm
PH: 7.5%
Notes:

Famous for Pilsners and Lagers.

Procedure

1) Mash at 130F for 10 minutes.

2) Run up to 156F and mash there for 60 minutes.

3) Raise to 168F for mash-out for 10 minutes.

4) Sparge at 170F for about 45 minutes.

Pre-Boil volume in my system if roughly 7.91 Gallons. This should yeild 6 Gallons at the end of the boil. Assume .5 Gallon loss during transfer to carboy and another .5 gallon loss on way to keg for a final volume of 5 gallons in the keg.

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