Can you Brew It recipe for Deschutes Black Butte Porter

[GotPushrods]

I brewed the Saturday before last. I am out of town and don't have my notes, but I think I was around 120 ppm Ca, 40 ppm SO4, and 70 ppm Cl (And 75 ppm total alkalinity in the mash only). If nobody seems to know if it's a high sulfate beer, no way I'm starting at 250+ sulfate.

I'll start crashing when I get home Saturday and keg sometime mid next week.

 

[Jhoss]

My OG was 1066.
FG was 1026........I was surprised / hoping for lower. The hydro sample tasted great but then why would'nt it what with all that sugar remaining.

Next attempt will be with 007, unless the side by side taste test says leave well enough alone....doubtful.

 

[winvarin]

Didnt make this exactly. But I did make Jamil's BCS Robust porter (which he said on this show was close to the Black Butte).

The only alterations I made from Jamil's base recipe was to split my chocolate malt 50/50 (standard chocolate and pale chocolate). And I used WLP007.

Brewed 1/1. OG 1.062. FG 1.020. Higher than expected FG was due to 2 things. 1., I was shooting for 153F mash temp. Got my strike water a little hot and mashed at 155. Brew day was colder than crap so I didn't want to risk putting in cold water to bring the temp down. I just stuck with 155.

Then, I'd planned to ferment the 007 on the low side anyway (63F). The "polar vortex" hit the week of fermentation and even with a heater and a couple of blankets around my fermenter, I was struggling to keep it at 63. Thank God I pitched a big, healthy starter.

Doing a side by side with an older (Oct. 2013) bottle of Deschutes. Deschutes is hoppier and just a touch drier than mine. But they're damned close. I get more roast and coffee off mine.

I'd definitely brew this or the Jamil version again in a heartbeat. I thought about trying to dry it out a little more next time. But I keep going back to mine.

I used a toned down version of Tasty's non hoppy water profile (basically even on gypsum and CaCl). But I backed the overall mineral concentration back by about 25% of what he uses.

Either of these is a great interpretation of a robust porter. No wonder Jamil uses it as his base beer for some of his specialty stuff

 

[jcaggiano]

Brewed this yesterday with a couple tweaks for my taste. Scaled back for a 3 gal carboy. Ended up with 7.75 lbs of grains total.

Did a standing mash @ 155 in a bag for 60 minutes then pressed the bag between pot lids to get all that good sticky yummy stuff.Went out for beers with my wife. When we came back I got to cooking. The SG was 1.040, so I added 3.33 Amber LME to boost the octane a little. Ended up with 1.072 for OG.

Tossed it in the fermenter with SA04 I started in some of the wort from the mash before we went out. Those little buggers are very happy, swimming around in that wort! I am excited to see how this turns out!

 

[jcaggiano]

Brewed this yesterday with a couple tweaks for my taste. Scaled back for a 3 gal carboy. Ended up with 7.75 lbs of grains total.

Did a standing mash @ 155 in a bag for 60 minutes then pressed the bag between pot lids to get all that good sticky yummy stuff.Went out for beers with my wife. When we came back I got to cooking. The SG was 1.040, so I added 3.33 Amber LME to boost the octane a little. Ended up with 1.072 for OG.

Tossed it in the fermenter with SA04 I started in some of the wort from the mash before we went out. Those little buggers are very happy, swimming around in that wort! I am excited to see how this turns out!

Great recipe! This is my 6th batch ever and bar far the best beer I have made and possibly the best porter I have experienced (not just because I made it)! It is just THAT good!

 

[Brutus Brewer]

Made a 10 gallon batch of this on Sunday. The only substitution I had was Hallertau instead of Tetnang for the hops. My mash temp was higher though, 157 when I checked it 30 minutes into the mash, so may have been 158. Hope that doesn't change it up too much.

 

[MaCheFai]

Was getting ready to brew this, but aside from the 125 calcium level described in the podcast, cannot find the other water levels or ph anywhere?

Does anyone have that? On the podcast them mentioned searching the forums, but couldn’t find it!

 

[Braufessor]

I brew a porter based on this recipe on a regular basis. Turns out very nice, every time. Here is what I use for water..... not exactly the same - but, it makes a very nice porter.

 

[MaCheFai]

I brew a porter based on this recipe on a regular basis. Turns out very nice, every time. Here is what I use for water..... not exactly the same - but, it makes a very nice porter.
View attachment 552737

Thanks so much! Always great to see how others have had success. Was just listening to the old podcast again, and at the very end, Tasty says he had 110 cl and 350 SO4, which is his standard! In doing some digging, it turns out that’s what he does for all of his ales and lagers! That SO4 sounds so high! But maybe it balances well with the grain bill?

As a side note, love your NEIPA recipe! Have a slightly altered version of the grain bill carbing up now with a citra(lupulin), warrior, amarillo, mosaic(lupulin) combo.

 

[luckybeagle]

Brewing this exact recipe as a scaled up 10 gallon batch with WY1028 this week (the one that OP posted). I need the slurry for my long awaited English Barleywine. Since this strain attenuates more than WLP002, should I mash higher to (theoretically) make a less fermentable wort and keep the body nice and full?

It'll be single infusion with a thick mash (mash tun is only 10g), but I think I can fit enough in there to hit 1.058 OG. Brewersfriend showed a 1.064 OG using this grain bill and boil time, but maybe the OP had different equipment losses he was accounting for. Anywho, I adjusted the weights down to hit 1.058 on my system, in theory.

Anyways, starter is whirling around in the Erlenmeyer now. Can't wait to brew this one.

 

[balto charlie]

Hey all, I plan to brew DBBP this weekend. I liked the idea of using Chocolate Wheat. Do you think just replace the chocolate and wheat with same amount of chocolate wheat? Comes out too dark on Beersmith. Would this be too much Chocolate? I am thinking about cutting this in 1/2 and adding some more wheat or carapils to pick up the gravity.
Original:
1.39 lbs wheat malt
0.42 lbs american chocolate 400l
0.42 lbs english chocolate malt 300-350l
Changes:
2.2 lbs chocolate wheat. (I think too much )