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Black Butte Porter Clone
Got this from Guy Purdy in HBD #2025, but modified it for full grain. My next project.
| Brewer: | Alex Wetmore | Email: | - | |||||
| Beer: | Black Butte Porter Clone | Style: | Robust Porter | |||||
| Type: | All grain | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 54 IBU | |||||
| OG: | 1.052 | FG: | 1.011 | |||||
| Alcohol: | 5.4% v/v (4.2% w/w) | |||||||
| Water: | 1tsp gypsum | |||||||
| Grain: | 8 oz. American crystal 10L 8 oz. Dextrine malt (Cara-Pils) 6 oz. American chocolate 6 oz. American black patent 4 oz. Toasted barley 8 oz. Honey Malt 9 lb. American 2-row |
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| Mash: | 70% efficiency | |||||||
| first try at step mashing. 30 minutes at 122 degrees, then 30 minutes at 150 degrees. ideally i would have done the last 15 minutes at about 158 degrees, but my setup doesn't allow for that. | ||||||||
| Boil: | 60 minutes | SG 1.044 | 6.5 gallons | |||||
| irish moss for the last 10 minutes | ||||||||
| Hops: | 1 oz. Galena (13% AA, 60 min.) .66 oz. Cascade (6% AA, 30 min.) 1 oz. Tettnanger (4.5% AA, 5 min.) |
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| Yeast: | wyeast 1338, no starter (didn't have any DME to make a starter with) | |||||||
| Log: | primary for one week. fermentation temp a bit high at ~72 degrees. racked directly to a keg for secondary. | |||||||
Recipe posted 06/21/02.
