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Old 11-14-2011, 02:54 AM   #21
EricCSU
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Jun 2008
Austin, TX
Posts: 1,168
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Quote:
Originally Posted by HbgBill
Is there an extract recipe for this???
Look at the link in my signature.

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Old 11-14-2011, 02:55 AM   #22
rockfish42
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Jun 2010
Merced, CA
Posts: 813
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Quote:
Originally Posted by HbgBill View Post
Is there an extract recipe for this???
You'd have to mash the wheat malt which should self convert, or you could do a small mini-mash with some two-row.

 
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Old 03-03-2012, 09:47 PM   #23
spenghali
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Jan 2009
Corvallis, OR
Posts: 456
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Anyone do a single infusion on this? If so, what did you mash at and what was your OG, FG and ferm temps? Brewing this on Monday, just curious if I should mash a little bit lower than the planned 152.

 
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Old 03-03-2012, 09:48 PM   #24
Brew-ta-sauraus
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Oct 2008
Parker, CO
Posts: 301
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What yeast was used in the original recipe? White labs equivl please? ASLo web site says hps used are cascade, galena & tetnang differetn then the original recipe why?

 
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Old 03-04-2012, 12:18 AM   #25
bolts
HBT_LIFETIMESUPPORTER.png
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Sep 2009
Portland, OR
Posts: 306
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Single infusion works fine, I mash at 152. FG is going to depend a lot on your fermentation (pitching rate, oxygen, temp). I get very high attenuation from WLP002 and don't have any trouble with this recipe -- that said, it can be finicky.

Interesting note about the Chocolate Wheat. I just adjusted my version of this recipe to reflect the chocolate wheat -- may have to try this soon.

http://hopville.com/recipe/1192395/b...ipes/porter-v4

 
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Old 01-15-2013, 11:37 PM   #26
stoneyts
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Jan 2013
Pittsville, MD
Posts: 96
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When I lived near Bend this Black Butte Porter was my favorite beer and now that I m on the East Coast I miss it!!!! Has anyone actually done a very close clone doing extract? I just started brewing (only 1 batch so fat) but will want to do this one ASAP!!
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Old 01-16-2013, 12:49 AM   #27
rockfish42
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Jun 2010
Merced, CA
Posts: 813
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Quote:
Originally Posted by stoneyts View Post
When I lived near Bend this Black Butte Porter was my favorite beer and now that I m on the East Coast I miss it!!!! Has anyone actually done a very close clone doing extract? I just started brewing (only 1 batch so fat) but will want to do this one ASAP!!
You could replace the pale malt with extract, but you would have to remove the wheat malt as it needs mashing. Alternatively you could do a mini-mash.

 
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Old 01-17-2013, 01:58 AM   #28
stoneyts
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Jan 2013
Pittsville, MD
Posts: 96
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Thanks rockfish! I'll have to keep this info ready to try after I've done a few more brews before I try alternate methods to all extract.
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Old 10-25-2013, 11:19 PM   #29
GotPushrods
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Jul 2012
Phoenix, AZ
Posts: 573
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I'm in the process of working out my recipe numbers to brew this tomorrow. It always surprises me that one of the most important aspects of these clones is rarely touched -- water.

All that the brewer said was that he "increases Calcium to 129 ppm". There is no doubt some other motive here, and this was probably his most vague response.

I did some digging and Bend, OR tends to have water around 20 ppm Ca. It will vary, but 1 to 1.5 grains is is about 17 to 25 ppm so let's use 20. There will also be some sulfate and chloride, but we know they will be fairly low.

Tasty, on CYBI, said he used all gypsum. I don't recall them asking the brewer HOW he adds Calcium.

IF you use all CaSO4 (gypsum) to get to 129 ppm Calcium, you'll increase sulfate by about 268 ppm.

IF you use all CaCl2, you'll increase chloride by 193 ppm.

Obviously, these are two VERY different beers. I don't generally like harsh, high sulfate hoppiness, but since
  1. I really like Black Butte Porter
  2. They thought it was cloned
  3. It's only 37 Rager IBUs

...I just might do it. Well maybe split the difference with chloride and sulfate. And a little less after a small contribution from a bit of Ca(OH)2 for the alkalinity I'll need. So both will likely be in the 60-80 ppm range.

Any opinions?

 
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Old 11-06-2013, 01:10 AM   #30
petree3
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Feb 2012
San Luis Obispo, California
Posts: 103
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How'd that come out?

 
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