Negro Modelo

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

With notes of rich chocolate & coffee, a luscious creaminess & a roasted finish, Black Butte Porter doesn't only have fans‚ it has followers. 5.5% abv

Crush all grains coarsely (or have your shop do it) and heat approximately 5.5–6.0 gallons of brew water to 165°F (74°C). This accounts for mash absorption and kettle losses; exact volumes depend on your system.

Grain crush and water

Add crushed grains to mash tun and stir thoroughly to avoid dough balls. Target mash temperature: 152°F (67°C). Hold mash at 152°F for 60 minutes to convert starches to fermentable sugars while keeping body and malt complexity.

Mash in

Raise mash temperature to 168°F (76°C) for 10 minutes (mash out) to stop enzymatic activity and improve lautering.

Mash out

Drain wort from mash tun and sparge with 170°F (77°C) water to collect roughly 6.5–7.0 gallons of pre-boil wort (target pre-boil gravity ~1.050–1.055). Adjust sparge volume to achieve this.

Sparge

Bring wort to a vigorous boil and begin a 60-minute timed boil. At 60 minutes remaining (start of boil) add 1.0 oz East Kent Goldings for bittering. With 15 minutes left in the boil add Irish moss (1 tsp) and 0.5 oz East Kent Goldings for flavor. At 5 minutes left add the remaining 0.25 oz East Kent Goldings for aroma/finish.

Boil schedule

After flameout, turn off heat and whirlpool the wort gently for 10-15 minutes to concentrate hop and cold break material in the center. Chill wort immediately to yeast-pitching temperature (around 66–68°F / 19–20°C).

Post-boil whirlpool

Transfer chilled wort to a sanitized fermenter, leaving heavy break material behind. Top up with water if necessary to reach 5.25 gallons. Aerate or oxygenate the wort thoroughly (e.g., shake, splashing, or pure oxygen to ~8–10 ppm dissolved O2).

Transfer and oxygenate

Pitch the English ale yeast (properly prepared starter if using liquid yeast, or a rehydrated pack) at 66–68°F (19–20°C).

Pitch yeast

Allow fermentation to proceed at 66–68°F (19–20°C) for 5–7 days or until vigorous fermentation slows. Gravity should drop steadily toward the expected final gravity (~1.014–1.016).

Primary fermentation

Optionally transfer to a secondary fermenter after 5–7 days for conditioning and clearing. Condition at 60–65°F (15–18°C) for 7–10 days to round flavors and improve clarity.

Secondary conditioning (optional)

When final gravity is stable for 2–3 days (expect around 1.014–1.016 for ~5.5% ABV), dissolve 3 oz priming sugar in 8 oz boiling water, cool, and add to a sanitized bottling bucket.

Prepare for bottling

Rack beer gently into bottling bucket on top of priming solution, mix gently to distribute priming sugar evenly, then fill and cap sanitized bottles.

Bottle

Condition bottles at 65–70°F (18–21°C) for 2 weeks, then age for additional 1–2 weeks in cool storage (50–55°F / 10–13°C) to allow flavors to mature. Serve slightly chilled (50–55°F) to appreciate chocolate and roasted notes.

Condition

Maris Otter pale ale malt

Munich malt (20L)

Chocolate malt

Roasted barley

Caramel / Crystal 80L

Carapils (dextrin malt)

East Kent Goldings (or Fuggle) whole hops

East Kent Goldings (or Fuggle) whole hops (flavor/aroma)

East Kent Goldings (or Fuggle) whole hops (finish / late addition)

English ale yeast (e.g., Wyeast 1968 or White Labs WLP002)

Irish moss (or Whirlfloc) - kettle fining (optional)

Yeast nutrient (optional)

Brew water (treated to moderate carbonate; chloride:sulfate ratio ~1:1 to favor maltiness)

Priming sugar (for bottling), corn sugar

Deschutes Black Butte Porter

Peanut Butter Whiskey, Kahlua, espresso, simple syrup

Peanut Butter Espresso Martini

Spicy tuna, cucumber & avocado rolled in sushi rice & seaweed; topped with fried crab, sriracha, sushi sauce, spicy mayo & tempura crunch.

Burning Love Roll

Two 1/4 lb Drake's butcher blend patties with mozzarella, pepperoni, tomato-pepperoni chutney, arugula & parmesan-garlic mayo on a warm butter-toasted bun; choice of side.

The Italian Stallion

Pineapple puree, simple syrup, lemon juice, lime juice, orange juice, soda

Citrus Island Splash

Sour mix, lime juice, kiwi syrup, regatta ginger beer

Kiwi Mule

Pineapple juice, sour mix, simple syrup, lemon juice, grenadine, lemon lime soda

Pineapple Collins

Make Deschutes Black Butte Porter Recipe in just 4h . With notes of rich chocolate & coffee, a luscious creaminess & a roasted finish, Black Butte Porter doesn't only have fans‚ it has followers. 5.5% abv

Deschutes Black Butte Porter Recipe

Descriptors

Tasting Notes

Food Pairings

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