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

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Deschete's Black Butte Porter

200 calories 22.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American Light Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.01 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 200 calories (Per 12oz)
Carbs: 22.1 g (Per 12oz)
Created: Thursday April 4th 2024
1.060
1.017
5.6%
16.2
30.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb US - 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 Briess - Caramel Malt - 80L12 oz Caramel Malt - 80L 35 80 6.1%
8 oz American - CaraCrystal Wheat Malt8 oz CaraCrystal Wheat Malt 34 55 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 6 Boil 60 min 7.75 24.2%
0.25 oz Tettnanger0.25 oz Tettnanger Hops Leaf/Whole 4.5 Boil 30 min 2.79 15.2%
0.50 oz Cascade0.5 oz Cascade Hops Leaf/Whole 7 Boil 15 min 5.61 30.3%
0.50 oz Cascade0.5 oz Cascade Hops Leaf/Whole 7 Aroma 0 min 30.3%
1.65 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Irish Moss Other Boil 15 min.
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.8 oz       Temp: 68 °F       CO2 Level: 2.65 Volumes
 
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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.36 21.4  
Mash volume with grains 6.34 25.4  
Grain absorption losses -1.53 -6.1  
Remaining sparge water volume (equipment estimates 3.48 g | 13.9 qt) 3.43 13.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7.01 28  
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: 8.79 35.2
Equipment Profile Used: System Default
 
Notes

Step by Step
Mill grains and mix with 3.8 gallons (14.4 L) of 162 °F (72 °C) strike water and optional minerals to reach a mash temperature of 151 °F (66 °C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear. Sparge the grains with enough 168 °F (76 °C) water to collect 6.5 gallons (25 L) of 1.044 SG wort. Boil for 90 minutes, adding hops and finings according to the ingredients list. Turn off the heat and chill the wort to slightly below fermentation temperature, about 61 °F (16 °C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 63 °F (17 °C). Once at terminal gravity (approximately seven days total) bottle or keg the beer and carbonate.

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  • Last Updated: 2024-04-04 15:51 UTC