Black Boot Porter - Beer Recipe - Brewer's Friend

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Black Boot Porter

190 calories 22.4 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7.04 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (ending kettle)
Hop Utilization: 98%
Calories: 190 calories (Per 12oz)
Carbs: 22.4 g (Per 12oz)
Created: Saturday October 16th 2021
1.057
1.018
5.2%
28.4
27.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Great Western - Domestic 2-Row9 lb Domestic 2-Row 37 2 78.4%
0.65 lb Bairds - Chocolate Malt0.65 lb Chocolate Malt 31 500 5.7%
0.50 lb Great Western - Crystal 75L0.5 lb Crystal 75L 29 75 4.4%
1 lb German - Pale Wheat1 lb Pale Wheat 39 1.5 8.7%
0.33 lb German - CaraFoam0.33 lb CaraFoam 37 1.8 2.9%
11.48 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 11.7 Boil 60 min 20.79 50%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 5.6 Boil 30 min 7.65 50%
1 oz / $ 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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
RO Water profile built to neutral/balanced ale profile.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.31 17.2  
Mash volume with grains 5.22 20.9  
Grain absorption losses -1.44 -5.7  
Remaining sparge water volume 4.42 17.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.04 28.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 8.73 34.9
Equipment Profile Used: System Default
 
Notes

This beer dropped very clear for me after fermentation finished. I waited until krausen subsided and gravity was stable for 3-4 days before kegging. Beer should be carbonated to 2 volumes at the most, to let the subtle chocolate and roast flavors through. Too much carbonation will ruin this beer. Overall very similar to Black Butte Porter. 10/10 would brew again.

Credit to https://shop.theelectricbrewery.com/pages/deschutes-black-butte-porter and Jamil Zainasheff for this recipe and process notes via website and podcast.

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  • Last Updated: 2022-05-02 15:05 UTC