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Old 09-03-2013, 06:21 AM   #61
stevefarns
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Jan 2008
Lake Oswego, OR
Posts: 83
Liked 1 Times on 1 Posts


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
stevefarns
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Jan 2008
Lake Oswego, OR
Posts: 83
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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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On draft: vcca
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Aging: Westvleteren 12
Aging: JOAM
On Deck: Imperial Honey Porter
On Deck: Thunderstruck Pumpkin Ale

 
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Old 01-23-2014, 04:47 PM   #63
Getingen
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Jul 2013
Halmstad, Sweden, Sweden
Posts: 4

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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Old 10-30-2014, 01:14 AM   #64
rhys333
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May 2013
Edmonton, Alberta
Posts: 1,534
Liked 135 Times on 127 Posts


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!
It's been a while since this was posted, but any word back on dry-hopping? I love this beer and want to brew it this weekend. Have 1469 on hand, so I'll be using that in place of 1968.

 
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Old 11-17-2014, 03:05 AM   #65
rhys333
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May 2013
Edmonton, Alberta
Posts: 1,534
Liked 135 Times on 127 Posts


No insights I guess on the last post regarding dry-hopping, but I just stumbled across an answer from Deschutes at byo.com. https://byo.com/stories/issue/item/5...-from-the-pros

"...We do dry hop our porter with Tettnanger when we cask, but normally we don’t dry hop it because the porter tends to be fairly low in hops and more pronounced in malt..."

 
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Old 12-03-2014, 03:51 AM   #66
mbeer
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Feb 2013
Posts: 5

Can anyone help me with priming?? I made this recipe once with corn sugar and there wasn't very much carbonation. So all is good with the second batch so far and I would like to make it perfect. Any tips? Thanks


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Old 12-03-2014, 05:21 AM   #67
rhys333
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May 2013
Edmonton, Alberta
Posts: 1,534
Liked 135 Times on 127 Posts


Quote:
Originally Posted by mbeer View Post
Can anyone help me with priming?? I made this recipe once with corn sugar and there wasn't very much carbonation. So all is good with the second batch so far and I would like to make it perfect. Any tips? Thanks


Sent from my iPhone using Home Brew
I primed the batch I just made with corn sugar to 2.3 volumes using the carbonation calculator at brewersfriend.com. Metric now, but I believe I used 135g for 21.5L (or there abouts). It ended up just how I like it for porters... oh, and hats off to the originator of this clone recipe. It's an awesome beer!

 
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Old 01-01-2015, 11:49 PM   #68
CraigKing
HBT_SUPPORTER.png
 
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Mar 2014
Erie, PA
Posts: 219
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I'm planning to brew this recipe soon. I got a 10gal Igloo cooler for Christmas and I'm planning to christen it with a batch of Black Butte Porter!


mbeer - I use dry malt extract to carb my beers instead of priming sugar. I've been much happier with the results. Smaller, finer bubbles.

 
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Old 01-02-2015, 12:17 AM   #69
rhys333
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May 2013
Edmonton, Alberta
Posts: 1,534
Liked 135 Times on 127 Posts


Quote:
Originally Posted by CraigKing View Post
I use dry malt extract to carb my beers instead of priming sugar. I've been much happier with the results. Smaller, finer bubbles.
I've noticed bubble size is related to choice of malts in the main batch and yeast. Less fermentable seems to produce smaller slow moving bubbles. How much are you priming with to notice a difference?

 
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Old 01-02-2015, 06:59 PM   #70
CraigKing
HBT_SUPPORTER.png
 
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Mar 2014
Erie, PA
Posts: 219
Liked 10 Times on 7 Posts


Not to get this thread off-topic, but I always use dry-malt extract to carbonate now. The specific amount varies, but 1 cup of DME is the starting point. The amount +/- varies on the type of beer. Usually my darker beers, like when I do this porter recipe, I'll use a little less than 1 level scoop of DME. An IPA or something lighter will get closer to 1.25 cup of DME.

 
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