All Grain Recipe - Black Butte Porter Clone ::: ???

(5 Gal)
Grain Bill 10 lbs. - 2 Row Pale Malt 1/2 lbs. - Crystal Malt (60L) 1/2 lb - Chocolate Malt 1/4 lb - Black Patent Malt Hop Schedule 1/4 oz - Galena hops (60 min.) 3/4 oz - Cascade hops (30 min.) 1 oz - Tettnanger hops (5 min.) Yeast White Labs London Ale Yeast (WLP013) Mash/Sparge/Boil Mash at 152 to 154 for 60 min. Sparge as usual Cool and ferment at 66 to 71

Black Butte Porter Clone

Classification: porter, Deschutes clone, all-grain

Source: Guy Purdy (GUYPURDY@worldnet.att.net), HBD Issue #2025, 5/1/96

After months of research and development, here is the oft requested and seldom (if ever) seen clone recipe for Deschutes Brewing's Black Butte Porter! The first attempt was VERY close, but lacked the roasty flavor overtone and sweetness of the Real Thing. I've adjusted the recipe accordingly, and here it is!
Ingredients:

6 oz. chocolate malt 6 oz. black patent malt 8 oz. honey malt 8 oz. 10L crystal malt 4 oz. toasted barley (buy it pre-toasted, or DIY @ 350 deg./10minutes) 8 oz. malto-dextrin 6 lbs. Light malt extract syrup 1 lb. Light dry malt extract 1 1/2 oz. Galena hops (60 min. bittering) 1 oz. Cascade hops (1/2 hour bittering/finishing) 1 oz. Tettnanger hops (5 min. aroma)

Wyeast #1338 European Ale yeast 2 tsp. each Gypsum and Burton Water Salts (We have very soft H2O)

Procedure:

Add salts, gypsum to 1 1/2 gal. H2O. Steep grains for 1/2 hour @ 158 deg. Sparge with 1/2 gal. 170 deg. H2O, and strain out any loose grain. Mix in extract and malto-dextrin, and top off with H2O to desired optimum level for your brew pot. Bring to a boil, and boil for 10 minutes before adding Galena hops. After 30 more min., add Cascade hops. Last 5 min. add Tettnanger hops. Cool wort with hops in it. Remove hops at pitching temp., and pitch yeast. Ferment to completion according to your desired method.

Deschutes' Black Butte Porter Clone (Mar, 2001) and in BYO 150 Classic Clone Recipes pg 14. BYO Black Butte Porter Clone mostly cut and pasted with a few corrections from: http://newsgroups.derkeiler.com/Archive ... 00739.html OG=1.058 FG= 1.013 IBU 30 ABV=5.2% Specialty Grains 13 oz two-row pale malt 9 oz Chocolate Malt 10 oz Crystal 60L Additions 4 AAU Galena 60 min. (about 0.33 oz) 4.25 AAU Cascade 30 min. (about 0.85 oz) 1tsp Irish Moss 15 min 4.5 AAU Tettnanger 5 min (about 1.1 oz) Extract Specialty grains (30 min steep in 3 qts @ 150 F; then rinse with 1.5 qt @ 170 F) add water to get 3 gal add 2.5 lbs light DME and bring to boil Hop schedule as above 3.3 lbs light LME (late addition last 15 min) All Grain Replace extract with 10 lbs pale malt Single Infusion Mash in 14 qts @ 152 F for 45 min Sparge with 170F water to get 6 gal 90 min boil Hop schedule as above Wyeast London Ale III (1318) or Danstar London Ale Yeast

Ferment at 67F 0.75 cups priming sugar or equivalent