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

Dark and distinctive like Black Butte itself, Black Butte Porter uses chocolate and crystal malts, crafting a rich, approachable porter.

Heat 4.5 gallons (about 17 L) of brewing water to 165°F (74°C). Mash in grains to target mash temperature of 152°F (67°C). Hold at 152°F for 60 minutes, stirring occasionally to ensure uniform temperature and conversion. Check mash pH if possible (ideal 5.2–5.6).

Mash

Raise mash to 168–170°F (76–77°C) for a 10-minute mash out, then begin lautering/sparging. Sparge with enough water to collect approximately 6.5–7.0 gallons (~24–26 L) of wort in the kettle (adjust based on system losses) at around 168°F.

Mash Out & Lauter

If using the optional dextrose for a drier finish, dissolve it in a small amount of boiling water and add it to the kettle just before flameout or to the fermenter after cooling to avoid darkening effects during the boil.

Optional Dextrose

Bring the collected wort to a vigorous boil and boil for 60 minutes total. At the start of the 60-minute boil, add 1.0 oz East Kent Goldings (bittering). With 15 minutes remaining, add 0.5 tsp Irish moss or Whirlfloc and 0.5 oz Fuggle. If using yeast nutrient, add 1/2 tsp with 10 minutes remaining.

Boil Schedule

At flameout (end of boil), you may optionally add a small whirlpool addition of a pinch of Fuggle (up to 0.1 oz) for aroma — stir and steep for 10–15 minutes before chilling. Avoid large late hop additions to keep the profile English/porter-appropriate.

Flameout

Chill the wort quickly to 66–68°F (19–20°C) using a wort chiller. Transfer to a sanitized fermenter, leaving heavy break material behind if possible.

Cool & Transfer

Aerate the wort well (oxygenate or vigorous shaking) and pitch the chosen English ale yeast. Target fermentation temperature 66–68°F (19–20°C). If using dry yeast, rehydrate per manufacturer instructions; if using liquid, consider making a starter for healthy fermentation.

Pitch Yeast

Ferment for 7–10 days at 66–68°F, allow vigorous activity for 48–72 hours, then let fermentation settle. Final gravity target 1.014–1.018 (depending on mash and attenuation).

Primary Fermentation

Optional: Rack to secondary after 7–10 days and condition for 1–2 weeks at slightly cooler temperature (60–65°F / 15–18°C) to allow flavors to mellow and clear. This recipe benefits from 2–4 weeks total conditioning before packaging for smoother malt character.

Secondary/Conditioning

If your source water contains chloramine or chlorine, treat with a Campden tablet prior to brewing (crush and add to the mash/sparge water, or to the collected water) per manufacturer instructions. Adjust sulfate:chloride ratio for a smoother malt-forward porter: aim for chloride slightly higher than sulfate (e.g., 50–100 ppm chloride, 25–50 ppm sulfate) if possible.

Water Treatment

When fermentation is complete and beer has conditioned, prepare priming sugar: dissolve 3.25 oz (92 g) corn sugar in 1 cup boiling water, cool, and add to a sanitized bottling bucket. Rack beer onto the priming solution, bottle, and cap. Alternatively carbonate to 2.2–2.4 volumes CO2 if kegging.

Packaging

Allow bottles to carbonate at room temperature for 2 weeks, then condition at cellar temperature for another 1–2 weeks for best flavor. Porter often benefits from an additional few weeks of aging (4–8 weeks total) to let roast and chocolate notes integrate.

Carbonation & Aging

Maris Otter Pale Malt (2-row equivalent)

Medium Crystal/Caramel Malt (60L)

Chocolate Malt

Brown Malt

Black Patent or Roasted Barley (blend to taste for color)

Dextrose (corn sugar) - optional for slightly drier finish

East Kent Goldings (EKG) - bittering

Fuggle - flavor/aroma

English ale yeast (Wyeast 1968, White Labs WLP002, or Safale S-04)

Yeast nutrient (optional)

Irish moss or Whirlfloc (for clarity)

Brewing water (adjusted to moderate sulfate/chloride balance)

Campden tablet (optional, for chloramine removal)

Priming sugar (corn sugar) for bottling

Deschutes Black Butte Porter

Make Deschutes Black Butte Porter Recipe in just 24h . Dark and distinctive like Black Butte itself, Black Butte Porter uses chocolate and crystal malts, crafting a rich, approachable porter.

Deschutes Black Butte Porter

Descriptors

Tasting Notes

Food Pairings

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