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Recipe for "Black Butte Porter" Clone
Fermentables : 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 Hops 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) Other 2 tsp. each Gypsum and Burton Water Salts (We have very soft H2O) Yeast Wyeast #1338 European Ale yeast 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
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Contributor's Note
This intel reflects only one of my activities. I also write about and/or have websites on Vespa Scooters, Lambretta Scooters, Hardy Banana plants, Medical memorabilia, reborn baby dolls and much more. Hope you enjoyed the read, Philip Davey
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This intel was contributed by Phildave

Phildave
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May, 2012
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