Black Butte Porter is Oregon-based Deschutes Brewery’s flagship beer. The brown porter pairs distinctive chocolate and roasty notes from the malt with a slight hop bitterness, and it has taken numerous medals in the Great American Beer Festival.
So grab yourself a 6-pack of Black Butte Porter, brew up the recipe below and see how your version stacks up to the real thing!
Deschutes Black Butte Porter Clone | Porter
- 9.0 lb (4.08 kg) NW two-row pale malt
- 12.8 oz (363 g) chocolate wheat malt
- 8.0 oz (227 g) 80° L crystal malt
- 5.0 oz (142 g) dextrin malt
- 0.5 oz (14 g) Galena pellet hops, 13% a.a. (90 min)
- 0.25 oz (7 g) Cascade pellet hops, 5.75% a.a. (15 min)
- 0.25 oz (7 g) Hallertauer pellet hops, 4.5% a.a. (5 min)
- English ale yeast (White Labs WLP 002 or Wyeast 1968 London ESB)
- Original Gravity: 1.057
- Final Gravity: 1.016
- IBU: 37
- SRM: 32
- Efficiency: 75%
To make this Deschutes Black Butte Porter clone, mash grains at 153° F (67° C) for one hour. Mash out at 168° F(76° C). Boil for 90 minutes. Ferment at 65° F (18° C).
Substitute pale malt with 7 lb (3.18 kg) light malt extract syrup. Steep and rinse grains, dissolve extract completely, and proceed with boil.