Deschutes Black Butte Porter Recipe
Recipe information
Make Deschutes Black Butte Porter 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
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Ingredients
Mash / Grains
Hops & Bittering
Yeast & Additives
Water / Misc
Mash / Grains
1. Grain crush and water
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.
2. Mash in
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.
3. Mash out
Raise mash temperature to 168°F (76°C) for 10 minutes (mash out) to stop enzymatic activity and improve lautering.
4. Sparge
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.
Hops & Bittering
5. Boil schedule
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.
6. Post-boil whirlpool
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).
Yeast & Fermentation
7. Transfer and oxygenate
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).
8. Pitch yeast
Pitch the English ale yeast (properly prepared starter if using liquid yeast, or a rehydrated pack) at 66–68°F (19–20°C).
9. Primary fermentation
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).
10. Secondary conditioning (optional)
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.
Packaging / Carbonation
11. Prepare for bottling
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.
12. Bottle
Rack beer gently into bottling bucket on top of priming solution, mix gently to distribute priming sugar evenly, then fill and cap sanitized bottles.
13. Condition
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.
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