Deschutes Brewery’s Black Butte Porter clone

Deschute’s Black Butte Porter

(5 gallons/19 L, all-grain)
OG = 1.058 FG = 1.016
IBU = 31 SRM = 32 ABV = 5.5%

Ingredients
9 lbs. (4.1 kg) US 2-row malt
1 lb. (0.45 kg) US chocolate malt (350 °L)
1 lb. (0.45 kg) Carapils® malt
12 oz. (340 g) US caramel malt (80 °L)
8 oz. (225 g) wheat malt
6 AAU Bravo hops (60 min.) (0.4 oz./11 g at 15% alpha acids)
1.1 AAU German Tettnang hops (30 min.) (0.25 oz./7 g at 4.5% alpha acids)
2.3 AAU Cascade hops (15 min.) (0.5 oz./14 g at 4.5% alpha acids)
0.5 oz. (14 g) Cascade hops (0 min.)
Whirlfloc or Irish moss (15 min.)
Wyeast 1187 (Ringwood Ale) or White Labs WLP005 (British Ale) yeast
5 g CaSO4, gypsum (if using reverse osmosis water)
3⁄4 cup (150 g) dextrose (if priming)

Step by Step
Mill grains and mix with 3.8 gallons (14.4 L) of 162 °F (72 °C) strike water and optional minerals to reach a mash temperature of 151 °F (66 °C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear. Sparge the grains with enough 168 °F (76 °C) water to collect 6.5 gallons (25 L) of 1.044 SG wort. Boil for 90 minutes, adding hops and finings according to the ingredients list. Turn off the heat and chill the wort to slightly below fermentation temperature, about 61 °F (16 °C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 63 °F (17 °C). Once at terminal gravity (approximately seven days total) bottle or keg the beer and carbonate.

Extract with Grains Option: Omit the 2-row malt and substitute with 6.5 lbs. (3 kg) golden liquid malt extract. Place the milled grains in a muslin bag and steep in 6.5 qts. (7.4 L) of 151 °F (66 °C) water for 15 minutes. Remove the grain and rinse with 1 gallon (3.8 L) of hot water. Add water to the kettle to reach a volume of 5.5 gallons (20.8 L), add optional minerals, and heat the wort to boiling. When you reach a boil, turn off the heat, add the liquid malt extract, and stir until completely dissolved. Top up if necessary to obtain 6 gallons (23 L) of 1.048 SG wort. Boil for 60 minutes, adding hops and finings according to the ingredients list. Follow the remainder of the all-grain recipe.