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Old 09-03-2013, 06:21 AM   #61
stevefarns
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Quote:
Originally Posted by And1129 View Post
Black Butte Porter has been my favorite beer for years. I brew a lot of porters that have been great, but still haven't been close to BBP. I recently had the opportunity to speak with a guy who works for Deschutes and he told me, as I've long suspected, that Black Butte Porter is actually dry hopped! So I made close-to-clone version a few weeks ago which is now dry hopping on cascades. Hope to bottle soon!
Is this clone your starting point? How much cascade are you dry hopping with now?
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Old 09-13-2013, 05:10 AM   #62
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Decided I am going to secondary with all 7 gallons of my batch. I am planning one 5 gallon carboy rack straight over. 2 x 1 gallon jugs. One with whiskey soaked oak cubes amd 1/2 a vanilla bean (and the whiskey). The other with 1/2 vanilla bean, cocoa nibs and st. Lucian rum. So excited to try this stuff out.

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Old 01-23-2014, 03:47 PM   #63
Getingen
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Are going to try to brew something similar to this.

My recipe look like this


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Black Butte Porter
Brewer: Black Butte Porter
Asst Brewer:
Style: Robust Porter
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 15.00 l
Post Boil Volume: 13.00 l
Batch Size (fermenter): 11.00 l
Bottling Volume: 10.20 l
Estimated OG: 1.062 SG
Estimated Color: 73.1 EBC
Estimated IBU: 37.2 IBUs
Brewhouse Efficiency: 62.70 %
Est Mash Efficiency: 71.2 %
Boil Time: 75 Minutes

Ingredients:
------------
Amt Name
2.45 kg (70%) Pale Malt, Maris Otter (5.9 EBC)
0.35 kg (10%) Wheat Malt, Bel (3.9 EBC)
0.30 kg (8.6) Chocolatemalt(Castle Malting) (900.0 EBC)
0.20 kg (5.7%) Cara Ruby 50 (Castle Malting) (50.0 EBC)
0.10 kg (2.9%) Caramel Malt - 120L (Briess) (236.4 EBC)
0.10 kg (2.9 %) Carapils (Briess) (3.0 EBC)
15.00 g Centennial [10.00 %] - Boil 60.0 min 9.9 IBUs
1.00 Items Whirlfloc Tablet kryddmått Boil 10.0 min
20.00 g East Kent Goldings (EKG) [5.00 %] - Boil 10 min 7.2 IBUs
20.00 g East Kent Goldings (EKG) [5.00 %] - Boil 0 min 0.0 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 11 -


Mash Schedule: BIAB, Medium Body
Total Grain Weight: 3.50 kg
----------------------------
Name Description Step Temperatur Step Time
Saccharification Add 17.14 l of water at 72.4 C 68.0 C 75 min
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min

Sparge: Remove grains, and prepare to boil wort
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

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