Glutinous Butt (Wheat Porter)

Glutinous Butt (Wheat Porter)

(5 gallons/19 L, all-grain)
OG = 1.056 FG = 1.014
IBU = 48 SRM = 33 ABV = 5.4%

This beer is essentially a porter formulated with a wheat beer base. (The name comes from the fact that wheat has a high gluten content compared to barley and some porters used to be referred to as entire or entire butt.) The Glacier hops give an “earthy” hop flavor to the beer that works well with the roasted grains. Brew this and, at your next homebrew club meeting, everyone will be glad to see your Glutinous Butt.

Ingredients
5.5 lbs. (2.5 kg) wheat malt
4.25 lbs. (1.9 kg) Pilsner malt
8.0 oz. (0.23 kg) crystal malt (40 °L)
6.0 oz. (0.17 kg) crystal malt (60 °L)
8.0 oz. (0.23 kg) chocolate malt
4.0 oz. (0.11 kg) black patent malt
3.0 oz. (0.09 kg) roasted barley (500 °L)
11 AAU Newport hops (60 mins) (0.79 oz./22 g of 14% alpha acids)
0.75 oz. (21 g) Glacier hops (15 mins)
Wyeast 1028 (London Ale) yeast (2 qt./2 L yeast starter)
7⁄8 cup corn sugar (for priming)

Step by Step
Single infusion mash at 153 °F (67 °C) in 16 qts. (15 L) of mash liquor. Mash out to 168 °F (76 °C). Recirculate, then run off wort. Sparge water should be hot enough to keep grain bed temperature near 168 °F (76 °C). Be careful not to oversparge. Stop collecting when specific gravity of final runnings falls below 1.010 (or pH climbs above 5.8) — about 6.0 gallons (23 L) of wort total. Bring wort to a boil. Once first signs of hot break appear, add first dose of hops and boil for 60 minutes. Add finishing hops with 15 minutes left in boil. Cool wort to 68 °F (20 °C) and transfer to fermenter. Aerate and pitch yeast. Ferment at 68 °F (20 °C) for 7–10 days, then rack to secondary fermenter. After 4–7 days in secondary, rack to bottling bucket or keg.

Glutinous Butt (Wheat Porter)

(5 gallons/19 L, partial mash)
OG = 1.056 FG = 1.014
IBU = 48 SRM = 34 ABV = 5.5%

Ingredients
2.5 lbs. (1.1 kg) wheat malt
1.5 lbs. (0.68 kg) Pilsner malt
8.0 oz. (0.23 kg) crystal malt (40 °L)
6.0 oz. (0.17 kg) crystal malt (60 °L)
8.0 oz. (0.23 kg) chocolate malt
4.0 oz. (0.11 kg) black patent malt
3.0 oz. (0.09 kg) roasted barley (500 °L)
5.0 oz. (0.14 kg) Muntons Light dried malt extract
4.0 lbs. (1.8 kg) Muntons Light liquid malt extract (late addition)
11 AAU Newport hops (60 mins) (0.79 oz./22 g of 14% alpha acids)
0.75 oz. (21 g) Glacier hops (15 mins)
1⁄2 tsp. calcium sulfate (gypsum) or calcium chloride
1 tsp. calcium carbonate (chalk) or 1⁄2 tsp. sodium bicarbonate (baking soda)
Wyeast 1028 (London Ale) yeast (2 qt./2 L yeast starter)
7⁄8 cup corn sugar (for priming)

Step by Step
This recipe uses a modification of countertop partial mash procedures. You will need a 2-gallon (7.6-L) beverage cooler and two grain bags, one large enough to hold four pounds of grain. Begin by heating 5.5 qts. (5.2 L) of soft or distilled water to 165 °F (74 °C) in a large kitchen pot. Stir 1⁄2 tsp. calcium sulfate (gypsum) or calcium chloride into this water. In another pot, heat 2.75 qts (2.6 L) of soft water to around
164 °F (73 °C). Stir 1 tsp. calcium carbonate (chalk) or 1⁄2 tsp. sodium bicarbonate (baking soda) into this water. In your brewpot, begin heating a half-gallon (~2 L) of water to around 170 °F (77 °C). (Tap water is fine, as long as it tastes good.) Place crushed pale malts (Pilsner and wheat) in one grain bag and place in cooler. Put remaining crystal and dark malts (all crushed) in the other bag. Add the 5.5 qts. (5.2 L) of water to the pale grains in the cooler and stir it in. Let this mash, starting at 154 °F (68 °C), for 45 minutes. Likewise, steep the specialty grains in the pot of carbonate-rich water for 45 minutes (around 153 °F/67 °C), although this exact temperature is not critical. While grains mash and steep, heat about 8.0 qts. (7.6 L) of water (tap is fine) to 180 °F (82 °C).

When mashing and steeping is complete, scoop 1 qt. (~1 L) of 170 °F (77 °C) water from your brewpot (you can use a large measuring cup for this). Lift the specialty grains out of their steeping pot and place in a colander over your brewpot. Pour the “grain tea” through the grain bag (to strain out any large bits of grain) and then rinse the grains with the water pulled from your brewpot. Start heating this “grain tea” while you collect the wort from the cooler. To collect wort from mash, recirculate about 2.5 qts. (2.4 L) of wort, then add 180 °F (82 °C) water to cooler until it is full to the rim. Draw off wort and add to brewpot until the liquid level in the cooler is just above the grain bed. Add 180 °F (82 °C) water to the rim again. Repeat this process until you have collected 2.0 gallons/8 qts. (7.6 L) of wort. Add dried malt extract and bring wort to a boil. Add first dose of hops and boil for 60 minutes.

Add hops at times indicated in the ingredient list. Cool wort, in sink or with wort chiller, to 68 °F (20 °C) and transfer to fermenter. Add water to top up to 5 gallons (19 L), aerate and pitch yeast. Ferment at 68 °F (20 °C) for 7–10 days, then rack to secondary fermenter. After 4–7 days in secondary, rack to bottling bucket or keg.