stevefarns
Well-Known Member
Is this clone your starting point? How much cascade are you dry hopping with now?
American Porter Black Butte Porter
- Thread starter android
- Start date
Help Support Homebrew Talk:
Is this clone your starting point? How much cascade are you dry hopping with now?
stevefarns
Well-Known Member
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.
Getingen
New Member
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
-------------------------------------------------------------------------------------
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
-------------------------------------------------------------------------------------
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.
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/570-dry-hopping-tips-from-the-pros
"...We do dry hop our porter with Tettnanger when we cask, but normally we dont dry hop it because the porter tends to be fairly low in hops and more pronounced in malt..."
"...We do dry hop our porter with Tettnanger when we cask, but normally we dont dry hop it because the porter tends to be fairly low in hops and more pronounced in malt..."
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
Sent from my iPhone using Home Brew
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
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!
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.
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.
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?
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.
My LHBS has limited liquid yeasts available. They do have S-04 and S-05 dry yeasts. I know this recipe mentions S-04, but the past few brews I've made with S-04 end up having a similar taste. Would there be any ill-effects from using Safale-05 on this recipe? Would there really be that much difference?
No ill effects, just a different take. West Coast beer, right?
WLP002 is a good substitute for 1968.
S-04 is an English Ale yeast and should be more comparable than US-05. Wonder why S-04 gives you the same taste? What are your ferm temps? Do you raise them toward the end? That helps in cleanup.
Sounds like a great idea. It's a wonderful Porter, and the color is a beautiful dark mahogany, not ink black.
I steep and sparge my dark grains separately on the side and add the dark liquor at 5 min. You may want to give that a thought.
As planned, I'm christening my new Mash Tun and home-made copper pipe manifold right now with this recipe! 45 minutes left for the mash, then I get to test out my new copper pipe manifold! Then 4-5 weeks till I get to try the brew!
I left the wort in my primary a few days longer than planned, not for any particular reason, just didn't have time to transfer to secondary until yesterday. My gravity was exactly at 1.014 when transferring. My OG was a little higher than intended, but I'm OK with that.
The sample I pulled tasted good.
The sample I pulled tasted good.
I bottled this batch yesterday and am eagerly waiting until it's carbed. As I was racking it into my bottling bucket, the beer smelled so good. I pulled another sample and was very happy. I don't know if it's because this was my first all-grain batch, or because the recipe was that good, but both the smell and taste of this beer was much better than usual.
Glad to hear it all worked out. And yes, all grain can be much better than extract with steeping grains.
It's a remarkably good beer, and it only gets better. Which yeast did you end up using?
It's a remarkably good beer, and it only gets better. Which yeast did you end up using?
If you kept your fermentation temps low and under control you can drink it right away. It will always mellow with age, but it should be good fresh. I was sad when my keg kicked after 6 weeks. Need to rebrew it soon.
I had steeped the dark grains on the side and added the black potion at the end of the boil to prevent cooked coffee flavor, I think that really helped in its smoothness and tasting good young.
I had steeped the dark grains on the side and added the black potion at the end of the boil to prevent cooked coffee flavor, I think that really helped in its smoothness and tasting good young.
UberHasselhoff
Well-Known Member
Hey IslandLizard - I know it's been a bit, but I'm interested in giving your steeping of the dark grains a shot. Can you describe how you did this in a bit more detail? (Like temperature and amount of water as well as how long you steeped). Thanks!
@CraigKing - how did this turn out for you?
Ha, it's been awhile, sure. Looking over my notes:
Batch size: 5.5 gallon
Malts:
9 lb 2-row
1.5 lb Red Wheat Malt
12 oz Crystal C80
8 oz Carapils
8 oz Pale Chocolate Malt - 325°L (Crisp)
8 oz Chocolate Wheat Malt - 375°L (Weyermann)
Hops:
2 oz Willamette 60' 31 IBU
0.5 oz Cascade 15' 4.5 IBU
0.5 oz Tettnanger 5' 1.5 IBU
0.25 oz Cascade 5' 0.75 IBU
Mash all but last 2 (dark) malts at 152°F for 60 min.
On the side, separate pot in oven, steep the last 2 (dark) malts at 150°F for 30 minutes in 2 qts of water
Lauter: colander lined with grain bag
First sparge: 2 qts
Second sparge: 1 qt
Add liquor from dark grains (~4.5 quarts) to kettle with 5 minutes left in boil.
Chill and pitch yeast WY1968
OG: 1.060
FG: 1.017
My FG came in a bit high at 1.019 but the beer was clean and delicious with no astringency, due to the low steeping temp of the dark grain and late boil addition (IMO). Placed 3rd at the club's 2014 Porter competition, which included Brown, Robust, and Baltic Porters.
Notes:
My efficiency is really high (82-85%), so you may need to raise the grain bill a bit to fit your system. I batch sparge twice with equal volumes.
I carefully selected the 2 dark malts because I really like the flavor and aroma of Crisp Pale Chocolate, and the Chocolate Wheat (Weyermann) has no husks. It's a deviation from the original posted recipe, and I think for the better. I may toss in a half pound of oats next time I brew this, which should be soon.
The OP mashed at 154, noting he missed the original 156 mark. So mashing a little higher (156) will help with some extra dextrinity and mouthfeel.
Batch size: 5.5 gallon
Malts:
9 lb 2-row
1.5 lb Red Wheat Malt
12 oz Crystal C80
8 oz Carapils
8 oz Pale Chocolate Malt - 325°L (Crisp)
8 oz Chocolate Wheat Malt - 375°L (Weyermann)
Hops:
2 oz Willamette 60' 31 IBU
0.5 oz Cascade 15' 4.5 IBU
0.5 oz Tettnanger 5' 1.5 IBU
0.25 oz Cascade 5' 0.75 IBU
Mash all but last 2 (dark) malts at 152°F for 60 min.
On the side, separate pot in oven, steep the last 2 (dark) malts at 150°F for 30 minutes in 2 qts of water
Lauter: colander lined with grain bag
First sparge: 2 qts
Second sparge: 1 qt
Add liquor from dark grains (~4.5 quarts) to kettle with 5 minutes left in boil.
Chill and pitch yeast WY1968
OG: 1.060
FG: 1.017
My FG came in a bit high at 1.019 but the beer was clean and delicious with no astringency, due to the low steeping temp of the dark grain and late boil addition (IMO). Placed 3rd at the club's 2014 Porter competition, which included Brown, Robust, and Baltic Porters.
Notes:
My efficiency is really high (82-85%), so you may need to raise the grain bill a bit to fit your system. I batch sparge twice with equal volumes.
I carefully selected the 2 dark malts because I really like the flavor and aroma of Crisp Pale Chocolate, and the Chocolate Wheat (Weyermann) has no husks. It's a deviation from the original posted recipe, and I think for the better. I may toss in a half pound of oats next time I brew this, which should be soon.
The OP mashed at 154, noting he missed the original 156 mark. So mashing a little higher (156) will help with some extra dextrinity and mouthfeel.
Last edited:
I need to start steeping roasted grains separately. I love porters, but that astringency ruins every homebrew attempt. I wonder how the commercial breweries handle it...
That's a good question, how do they do it?
Last edited:
UberHasselhoff
Well-Known Member
Awesome. Thanks for coming through, IslandLizard.
I found the beersmith podcast that was mentioned as well, if anyone is interested. It goes into more depth about steeping dark grains: http://beersmith.com/blog/2012/05/31/advanced-home-brewing-with-gordon-strong-beersmith-podcast-39/
In the podcast, Strong recommends steeping any grains that don't need to be mashed to avoid astringency. He makes a point to include not only dark malts, but caramel malts as well. His reasoning makes sense, I'm just not sure what to do with it.
Has anyone tried steeping caramel malts at mash-out? Have you missed any flavor from the malts? How did you account for the drop in the OG when malts contribute to a larger part of the grain bill?
I found the beersmith podcast that was mentioned as well, if anyone is interested. It goes into more depth about steeping dark grains: http://beersmith.com/blog/2012/05/31/advanced-home-brewing-with-gordon-strong-beersmith-podcast-39/
In the podcast, Strong recommends steeping any grains that don't need to be mashed to avoid astringency. He makes a point to include not only dark malts, but caramel malts as well. His reasoning makes sense, I'm just not sure what to do with it.
Has anyone tried steeping caramel malts at mash-out? Have you missed any flavor from the malts? How did you account for the drop in the OG when malts contribute to a larger part of the grain bill?
UberHasselhoff - I haven't tried the separate steep myself, but I think its a pretty safe approach and shouldn't impact flavor in a negative way. I plan to do this next time I brew my amber that has 12.5% C80.
Is steeping pH a concern as it is with mash pH though? That's what I'm wondering. It'd be nice to just use straight RO for the steep without having to do a second round of mineral and acid additions.
Is steeping pH a concern as it is with mash pH though? That's what I'm wondering. It'd be nice to just use straight RO for the steep without having to do a second round of mineral and acid additions.
CaveHomeBrewing
Member
- Joined
- Nov 16, 2020
- Messages
- 14
- Reaction score
- 10
Resurrecting this thread as I brewed up a 2.75 Gallon BIAB batch back in December and bottled a couple weeks back. Very true to the real product, an approachable porter with a nice balance of sweetness and chocolate flavour. I'd say the mouthfeel is thinner than some, which I'm a fan of and it lends itself to sessionable enjoyment. Will brew again and up the carbonation a bit (personal preference).
