This taproom favorite, formally known as McPeake's Nitro Irish Stout, utilizes authentic Irish Malts to deliver notes of chocolate and roast that are elevated by a dose of nitrogen.

Lawson's Finest Nitro Stout

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

Porter - American - Bend, OR - 5.5% ABV - 30.0 IBU This is the beer that started it all. A delicate, creamy mouthfeel contrasts with layered depth revealing distinctive chocolate and coffee notes.

Heat approximately 4.0 gallons of brewing water to 165°F (74°C) to achieve a target mash temperature of 152°F (67°C) when grains are added (adjust depending on system losses).

Heat Strike Water

Stir in crushed grains (all grains listed under Grains / Fermentables) into the strike water. Hold the mash at 152°F (67°C) for 60 minutes to allow full conversion and develop a balanced body and dextrine content for creamy mouthfeel.

Mash In

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

Mash Out

Recirculate/run off the wort until you collect approximately 6.0 to 6.5 gallons of wort in the kettle. Sparge with water heated to 170°F (77°C) until you reach that pre-boil volume.

Sparge

Bring the collected wort to a vigorous rolling boil. Watch for boil-overs as proteins rise early in the boil.

Begin Boil

At the start of the 60-minute boil, add 0.75 oz Northern Brewer hops. This addition provides the majority of the bitterness (~30 IBU target contributed by this addition).

60 min Hop Addition

With 10 minutes left in the boil, add 0.5 oz Willamette hops. If using Whirlfloc or Irish Moss, add it now (follow package dosing; listed quantity is a placeholder).

10 min Hop / Additives

Turn off heat at the end of the 60-minute boil and add 0.5 oz Willamette. Stir to wet the hops and let steep for 10–20 minutes to extract aroma without adding significant bitterness.

Flameout / Aroma Hop

Rapidly chill the wort to about 68°F (20°C) using an immersion chiller, counterflow chiller, or ice bath. Aim to cool as quickly as possible to minimize DMS and oxidation.

Cool Wort

Transfer cooled wort to a sanitized fermenter. Top up with water if necessary to reach a total batch volume of 5.0 gallons (target pre-fermentation volume after trub loss). Aerate vigorously by shaking, splashing, or using aeration equipment so the yeast have sufficient oxygen for a healthy start.

Transfer to Fermenter

Pitch the yeast (one packet or rehydrated/propagated starter if using liquid yeast). Target fermentation temperature: 66–68°F (19–20°C) for clean American ale character. Seal fermenter and attach airlock.

Pitch Yeast

Allow fermentation to proceed 5–7 days at target temperature until vigorous activity subsides. After the most active phase, maintain temperature for another 3–5 days to finish attenuation.

Primary Fermentation

Optionally transfer to a secondary fermenter (rack) and condition for 1–2 weeks at slightly cooler temperatures (60–65°F / 15–18°C) to help clear and round flavors. Do not leave too long to avoid oxidation.

Conditioning / Secondary (Optional)

Sanitize bottles, caps, or keg and associated equipment thoroughly. If bottling, dissolve 0.5 lb corn sugar in 2 cups water, boil for 2 minutes, cool, and add to bottling bucket. Transfer beer gently to avoid aeration.

Prepare Bottles / Keg

Bottle and cap, or transfer to keg. If bottling, allow bottles to carbonate at 68°F (20°C) for 10–14 days. If kegging force-carbonate to 2.2–2.5 volumes CO2 at recommended pressure and temperature.

Bottle or Keg

After carbonation, cold crash (33–40°F / 1–4°C) for 24–48 hours to help clarify. Serve slightly cool (50–55°F / 10–13°C) to showcase the chocolate and coffee notes and creamy mouthfeel.

Cold Crash and Serve

Pale 2-Row Malt

Caramel / Crystal 60L

Munich Malt

Chocolate Malt

Roasted Barley

Black Patent Malt

Carapils / Dextrine Malt

Corn Sugar (Dextrose) - priming (bottling) or optional to increase gravity before fermentation

Northern Brewer (60 min)

Willamette (10 min)

Willamette (0 min / flameout) - aroma

American Ale Yeast (e.g., Wyeast 1056 / White Labs WLP001 / Safale US-05)

Whirlfloc tablet or Irish Moss (optional, for clarity)

Water (brewing)

Campden tablet or carbon-filtering (optional: to remove chlorine/chloramine)

Black Butte Porter

Farmhouse Ales

Bière de Garde - Still - Santa Fe, NM - 7.5% ABV - 15.0 IBU

Notorious BdG - Gin Barrel

Sour - Berliner Weisse - Santa Fe, NM - 5.0% ABV - 5.0 IBU

Germophile - GABF Silver Medal

Lambic - Santa Fe, NM - 6.0% ABV - 5.0 IBU

Lover - Mango/Goldings Dry-Hopped

Fruited Sour - Santa Fe, NM - 5.0% ABV - 5.0 IBU

Mountain of Light - Palisade Peach

Barleywine - Santa Fe, NM - 14.0% ABV - 44.0 IBU

Ned Ryerson - Colkegan BBL

Make Black Butte Porter Recipe in just 16h . Porter - American - Bend, OR - 5.5% ABV - 30.0 IBU This is the beer that started it all. A delicate, creamy mouthfeel contrasts with layered depth revealing distinctive chocolate and coffee notes.

Black Butte Porter Recipe

Descriptors

Tasting Notes

Food Pairings

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