Black Butte Non-alcoholic Porter Recipe

Inspired by Summa

Time2h

Serves4

by Deschutes Brewery in Bend, ORless than 0.5% ABV, 30 IBU

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Ingredients

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Ingredients for Black Butte Non-Alcoholic Porter

3 cups Water1 cup Malted Barley (Pale, Crystal, Chocolate)1 tbs Hops (Bittering, such as Cascade)1 tsp Yeast (Non-Alcoholic Brewing Yeast)1/2 tbs Corn Sugar1 tsp Caramel Flavoring (optional)1/4 cup Chocolate Malt

Method

Brewing Instructions

Prepare the Mash

In a large pot, heat 3 cups of water to approximately 160°F (71°C). Add the malted barley and chocolate malt, stirring gently. Maintain the temperature at 150°F (65°C) for 30 minutes to allow the sugars to extract.

Boil the Wort

After the mash period, strain the liquid (wort) into another pot, discarding the grains. Bring the wort to a boil and add the hops. Boil for 60 minutes.

Cool the Wort

Once the boiling is complete, cool the wort rapidly using an immersion chiller or an ice bath until it reaches room temperature.

Fermentation

Transfer the cooled wort to a fermentation vessel. Add the non-alcoholic yeast and corn sugar. Seal the vessel with an airlock and let it ferment at room temperature for 5-7 days.

Bottle and Condition

After fermentation, transfer the beer to clean bottles, adding caramel flavoring if desired. Cap the bottles and let them condition at room temperature for 2-3 days to develop carbonation.

Refrigerate and Enjoy

Once conditioned, refrigerate the bottles. Serve chilled and enjoy your homemade Black Butte Non-Alcoholic Porter!