Black Butte Porter
 

Recipe Type: All Grain
Yeast: London ESB - Wyeast 1968
Yeast Starter: Per Mr. Malty
Batch Size (Gallons): 6.0
Original Gravity: 1.061
Final Gravity: 1.014
IBU: 27.5
Boiling Time (Minutes): 90
Color: 27.4 SRM
Primary Fermentation (# of Days & Temp): 4 @ 64; 6 @ 68-70 for diacetyl rest and trying to get the FG as low as possible.

The grain bill is straight off of 'Can You Brew It' for the Deschutes Black Butte porter. I know some people have issues with posting these sort of recipes, but my feeling is that it's public information and a damn good porter, so the more people that are exposed to it the better. I changed the bittering hops and aroma hops, but kept the Cascade for flavor... can't taste much for hops in this beer anyhow, so I don't think its a huge difference. I think they used Chinook and Mt. Hood (or Tett from the brewer's recipe). I know the amounts are odd, but I wanted to try it exactly, I'm sure a bump up or down to nice, round numbers wouldn't make a huge difference.

Grain Bill:

10.58 lb Pale Malt (2 Row) US (2.0 SRM) Grain 75.95 %
1.39 lb White Wheat Malt (2.4 SRM) Grain 9.98 %
0.70 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 5.03 %
0.42 lb Cara-Pils/Dextrine (2.0 SRM) Grain 3.02 %
0.42 lb Chocolate Malt (350.0 SRM) Grain 3.02 %
0.42 lb Chocolate Malt (450.0 SRM) Grain 3.02 %

Hop Schedule:

17.00 gm Magnum [13.00 %] (90 min) Hops 23.8 IBU
7.00 gm Cascade [5.50 %] (30 min) Hops 3.0 IBU
7.00 gm Hallertauer [4.80 %] (5 min) Hops 0.7 IBU
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale

Single infusion mash, 154 for 60 mins. According to the recipe, it should be 156, but i missed it and it turned out great.

Man is this a nice porter... Not too roasty, nice chocolate and coffee notes, great mouthfeel from the carapils/wheat additions. Perfect color, not too dark, a little ruby highlighting on the sides, nice tan head and very nice flavor from the Wyeast 1968 yeast, I love that stuff, it has left behind the perfect residual sweetness in both beers I've brewed with it.

http://i172.photobucket.com/albums/w...g/DSC00763.jpg

I just bottled this a week ago. The sample I took was great. Have never had Deschutes....not available here, but I'm pretty excited about it.

Did you notice that the recipe is very similar to the brown ale in Brewing Classic Styles? I think it's Janet's Brown. People seem to love that beer.

Nice, you will love it once it's carbed up, i'm having one right now... I haven't cross referenced it with the brown ale from BCS, i'll have to go take a look at it.

I've never had a deschutes either, no one carries it locally... I'm looking forward to trying it when I can find some on a trip.

My black butte porter is boiling away I type this. It smells great!

I could be wrong about this but I think that tasty did a hydration at 130 for ten minutes before bringing the temp up to 156 for 60. I followed this method today, the lauter was really clear and easy. Think it makes a difference?

dude your porter looks delicious.

I'm going to have to try this. BBP was my favorite beer in highschool. Too bad you can't get Dechutes. They were one of THE original microbreweries in the country with really excellent beers, but their quality has gone down a little with their rise in popularity. Still pretty good though.

He definately doughed in at the lower temp and then ramped it up. I thought about doing it but decided against it. I know it's a pretty common commercial brewing practice, but I don't know what difference it makes. Maybe I'll look it up.

Still waiting on my beer to finish. I stuck one in the fridge last night so I'll get a taste later.

Ok. Found this from Palmer's "How to Brew". Some people seem to be in favor of it, some not. I'm guessing that commercially, Deshutes is making use of less modified malts in order to get some different flavor profiles.

14.4 The Protein Rest and Modification

Modification is the term that describes the degree of breakdown during malting of the protein-starch matrix (endosperm) that comprises the bulk of the seed. Moderately-modified malts benefit from a protein rest to break down any remnant large proteins into smaller proteins and amino acids as well as to further release the starches from the endosperm. Fully-modified malts have already made use of these enzymes and do not benefit from more time spent in the protein rest regime. In fact, using a protein rest on fully modified malts tends to remove most of the body of a beer, leaving it thin and watery. Most base malt in use in the world today is fully modified. Less modified malts are often available from German maltsters. Brewers have reported fuller, maltier flavors from malts that are less modified and make use of this rest.

spaced this thread... yes, he does do the protein rest. i haven't even tried one yet and use a cooler MLT, so i don't know exactly how i'd do it, decided against it... seems to me like the white wheat malt is the only one that would benefit from it, and it's only ~1.5 lbs (not sure how modified it is)... can't hurt though. this beer keeps getting better, i friggin love it. perfect time of year for a good porter too.

I did the protein rest. Using brewpal to calculate, this was my mash


70 minutes, 9.7 gallons
Strike
Target 130°F 4.6 gallons
139°F
10 minutes (+0)

Infusion 1
Target 156°F 2.5 gallons
212°F
60 minutes (+10)