Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Heat 3.5 gallons (13.25 L) of brewing water to about 163°F (72°C) to reach a target mash temperature of 152°F (67°C) once grains are added. Add gypsum and calcium chloride to the water if using and stir to dissolve.

Heat strike water

Add the grain bill (pale malt, crystal 60L, chocolate, black patent, roasted barley, and optional flaked oats) to the strike water, stirring to eliminate dry pockets. Hold the mash at 152°F (67°C) for 60 minutes for full conversion and balanced body.

Mash in

After the 60 minute rest, raise the mash temperature to 168°F (76°C) by adding 1.0 quart (0.95 L) of near-boiling water or by direct heat and hold 10 minutes to stop enzymatic activity and improve wort flow.

Mash out

Recirculate first runnings until clear, then vorlauf back to the mash tun. Lauter into the boil kettle and sparge with enough water to collect ~6.5 gallons (24.6 L) of wort (pre-boil volume). Aim for roughly 5.25 gallons (19.9 L) into the fermenter after boil and trub loss.

Lauter and sparge

Bring the collected wort to a vigorous boil and start a 60-minute timer.

Bring to a rolling boil

Add 1.0 oz Northern Brewer hops at the start of the boil (60 minutes) to provide bitterness typical of a porter. Continue boiling.

60-minute addition

With 15 minutes left in the boil, add 0.5 oz Willamette hops for flavor, along with any kettle finings if desired.

15-minute addition

Turn off heat at the end of the 60-minute boil and add 0.5 oz Willamette hops at flameout for aroma and gentle hop presence. Let steep for 10–20 minutes before chilling.

Flameout addition

Cool the wort quickly to 65–68°F (18–20°C) using an immersion or plate chiller to minimize the risk of infection and to improve cold break. Transfer to a sanitized fermenter while minimizing splashing.

Chill the wort

Aerate the wort by shaking, splashing, or using an aeration stone. Pitch the ale yeast (one hydrated/started pack if using liquid yeast) into the wort at 65–68°F (18–20°C).

Pitch yeast

Allow the beer to ferment at 66–68°F (19–20°C) for 5–7 days or until vigorous fermentation subsides. Gravity should drop significantly toward the expected final gravity.

Primary fermentation

Rack to a secondary fermenter or just leave in primary and allow conditioning at 65–68°F (18–20°C) for an additional 7–10 days to help clear and mature flavors. Total fermentation time typically 10–14 days before packaging.

Secondary/conditioning (optional)

Dissolve 4.5 oz (128 g) priming sugar (dextrose) in 2 cups (475 ml) boiling water, chill to room temperature, and sanitize a bottling bucket.

Prepare priming solution

Siphon fermented beer into the sanitized bottling bucket with the priming solution, gently mix to distribute, then fill and cap bottles. Expect carbonation to develop in 1–2 weeks at ~68°F (20°C).

Bottle

After carbonation, condition bottles for another week in cooler temperatures if desired. Serve chilled in a pint glass. Target final gravity ~1.016–1.018 yielding approximately 5.2% ABV.

Condition and serve

Pale malt (2-row)

Crystal/Caramel malt (60L)

Chocolate malt

Black patent malt

Roasted barley

Flaked oats (optional for mouthfeel)

Northern Brewer hops (60 min)

Willamette hops (15 min)

Willamette hops (0 min / flameout)

Ale yeast (English-style, e.g., Wyeast 1056 / Safale S-04 / White Labs WLP007)

Priming sugar (dextrose) for bottling

Brewing water (adjusted to moderate sulfate/chloride balance)

Gypsum (calcium sulfate) - optional

Calcium chloride - optional

BLACK BUTTE PORTER

Make BLACK BUTTE PORTER Recipe in just 72h . 5.2% Bend, Oregon.

BLACK BUTTE PORTER

Descriptors

Tasting Notes

Food Pairings

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