I need to do a porter for a friend, having never done one before and not having any time to experiment I am looking for a solid recipe. It is for friend that really likes black butte so I found the Can You Brew it Black Butte recipe and also have looked at Jamil’s Robust Porter recipe but I am not sure which one to pull the trigger on. I have a good variety of grains on hand but Iwill probably have to go to LHBS for hops as most of what I have on hand are big american varieties, although I do have Mt Hood which I think could be of use. I also have a slurry of S-05 that is fresh and ready to rock and am headed to make a starter of some WLP 007 right now. It will be a 10 gal batch split between these 2 yeasts for a little bit of fun.
Evaporation Rate: 1.50 Gallons Per Hour
Pre-Boil Wort Size: 7.00 Gal
Pre-Boil Gravity: 1.056 SG 13.90 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
10.8 1.75 lbs. Munich Malt (Durst) Germany 1.037 10
73.8 12.00 lbs. Pale Malt(2-row) America 1.036 2
6.2 1.00 lbs. Crystal 60L America 1.034 60
5.4 0.88 lbs. Chocolate Malt America 1.029 350
3.5 0.56 lbs. Special B Malt Belgian 1.030 120
0.4 0.06 lbs. Black Patent Malt America 1.028 525
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
1.15 oz. Magnum-Domestic Whole 11.50 39.6 60 min.
0.88 oz. Tettnanger Tettnang Pellet 4.00 4.1 First WH
0.66 oz. Cascade (homegrown) Whole 8.10 5.8 10 min.
Extras
Amount Name Type Time
0.00 Unit(s)Whirlfloc Fining 15 Min.(boil)
Yeast
WYeast 1450 Denny’s Favorite
Mash Schedule
Mash Name:
Total Grain Lbs: 16.25
Total Water Qts: 22.00 - Before Additional Infusions
Total Water Gal: 5.50 - Before Additional Infusions
Tun Thermal Mass: 0.13
Grain Temp: 65.00 F
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
sacc 0 60 154 152 Infuse 171 22.00 1.35
Total Water Qts: 22.00 - After Additional Infusions
Total Water Gal: 5.50 - After Additional Infusions
Total Mash Volume Gal: 6.80 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
Denny, I’m getting ready to do this recipe for the first time. I was going by the original recipe with Columbus @60. Do you prefer it now with Magnum, or were you just using what you had? Thanks.