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Deschutes Black Butte Porter
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kal
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Joined: 12 Dec 2010
Posts: 9511
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, English IPA, Russian Imperial Stout, Black Butte Porter, Saison

Working on: Kölsch


PostLink    Posted: Fri Jan 06, 2017 10:20 pm    Post subject: Deschutes Black Butte Porter Reply with quote


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Image (c) deschutesbrewery.com

Testimonials:

"So I put this one on tap today and we all pulled several pints. This is a great recipe and I really like this beer! I managed to get my hands on a real Black Butte Porter a few weeks ago when we took a trip up north and I have to say this recipe is definitely spot on! Thanks for posting Kal! Another beauty! " - John

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Deschutes Brewery was founded in 1988 as a brew pub by Gary Fish in Bend, Oregon, USA. Located 160 miles South East of Portland, he named his brewery for both the county that Bend is in, and the magnificent Deschutes River that flows through the town. It was the first brewery in a city that today houses over two dozen, making Bend one of the highest breweries per capita cities in the USA.

Times were rough at first for Deschutes: In the first year only 310 barrels of beer were sold (just under 10,000 gallons), with ten consecutive batches dumped due to contamination from grain mill dust.

As people's demand for robust, great tasting beer grew, production began to increase, to just under 4000 barrels/year by 1992. Since then the brewery has expanded multiple times to keep up with demand, including installing a much larger 50 barrel brew system in 1993. Their most recently announced expansion will include an entirely new East Coast production facility to be located in in Roanoke, VA, allowing them to distribute their beer to more states. The new location is expected to start producing beer by 2021.

Today Deschutes Brewery ships beer to over 28 states and around the world from its main brewing facility located on the banks of the Deschutes River. As of 2016, Deschutes was the eighth-largest craft brewery and thirteenth-largest overall brewery in the United States, producing over 300,000 barrels per year.


The Deschutes brewery overlooks the wild and scenic Deschutes River in beautiful Bend, Oregon. Image (c) deschutesbrewery.com


The Deschutes Bend brewing facility tasting room. Image (c) deschutesbrewery.com


The Deschutes brewery lineup (circa 2016). Image (c) deschutesbrewery.com

Their flagship beer today is still the one that started it all and is largely responsible for their success over the years: Their highly regarded Black Butte Porter, which at the time of its initial 1988 release, was quite a daring undertaking. Most people were still used to drinking lighter tasting lagers, so a porter is typically not a beer that you'd find in a flagship position.

Black Butte Porter has a rich, creamy mouthfeel that complements a layered depth, revealing distinctive chocolate and coffee/roasted notes. Full of flavour, yet easy to drink. It strikes the right balance at every level in terms of roastiness, hoppiness, and sweetness. It is considered by many as one of the most balanced, most approachable beers in existence and has taken numerous medals because of it. Some of these awards include:

- Bronze Medal, Brown Porter: 2009 Great American Beer Festival
- Best Porter: 2007 Readers' Choice Awards, Northwest Brewing News
- Gold Medal, Porter Category: 2007 Australian International Beer Awards
- Silver Medal, Porter Category: 2006 Australian International Beer Awards
- Silver Medal (88 - Highly Recommended): 2005 World Beer Championships
- Gold Award, Porter: 2005 European Beer Star
- Bronze Medal, Brown Porter Category: 2004 North American Beer Awards
- Gold Medal, Porter Category: 2004 Australian International Beer Awards
- Gold Medal, Brown Porter Category: 2003 North American Beer Awards
- Silver Medal, American Dark Ales: 2003 Real Ale Festival, Individual Category Awards
- Best Porter, People's Choice Awards: 2003, 20th Annual International Beer Festival, San Francisco, CA
- Bronze Medal, Brown Porter Category: 2002 Great American Beer Festival
- Gold Medal, Brown Porter Category: 2002 North American Beer Awards
- Silver Medal, Dark Milds, Stouts & Porters Competition Class 3: 2002 Brewing Industry International Awards (B.I.I.A.), London, England
- Gold Medal, Bottled American Brown Ales & Porters Category: 2001 Real Ale Festival
- Gold Medal, Brown Porter Category: 2000 North American Beer Awards
- Gold Medal, Brown Porter Category: 1999 North American Beer Awards
- Bronze Medal, Brown Porter Category: 1998 Great American Beer Festival
- Silver Medal, Brown Porter Category: 1998 World Beer Cup
- Gold Medal, Brown Porter Category: 1996 Great American Beer Festival


Whole hops waiting to be added to a batch. Image (c) deschutesbrewery.com

On August 17, 2009 Deschutes Brewer Jimmy Seifrits joined Jamil Zainasheff's "Can You Brew It" podcast to discuss the beer in detail including the recipe and process used. The intent of this series of shows is to see if a commercial beer can be replicated. Tasty McDole (brewer behind the popular beer Janet's Brown Ale) attempted to clone the beer using the information provided and the result was a deemed a success by everyone who tasted both versions. The beer was considered cloned.

The recipe and instructions here are the result of those discussions and scaling the recipe/process to a 10 gallon batch for brewing on my setup. For the most part this recipe exactly follows the original except for one change: Like Tasty, I used Nugget hops as the 90 minute bittering addition instead of Bravo hops (the difference would not be noticeable - feel free to use either).

I recommend giving the podcast a listen as there's lots of good tidbits of information:
Can You Brew It: Black Butte Porter – The Jamil Show 08–17-09

As usual, Jamil and others really know their stuff and always asked the right questions to really nail down the entire process from grain to glass. Well done. I've said it many times before, but a big thank you also goes to Deschutes for being so open minded and sharing their process and recipes with homebrewers. Show them your appreciation by picking up a six pack of Black Butte Porter and support your local brewery!

Note: The December 2016 issue of BYO magazine had an interesting article called 'Deschutes Deconstructed' which include a recipe for their Black Butte Porter. I did not find it to be in line with what the brewer said was done so I stuck with the podcast version. In speaking to various magazine writers/editors over the years, quite often clone beers that are published in magazines are simply interpretations that are done without any input from the actual brewery.

While this beer is fine served on regular CO2 (I recommend keeping the carbonation level low, under 2.0 volumes of CO2 to minimize carbonic bite and let the hop/malt flavour come through), I find it's even better when served on a stout faucet pushed by 30/70 CO2/Nitrogen blend to get a nice creamy head and close to flat beer. Deschutes seems to agree as Black Butte Porter can be found in some bars on nitro taps instead of straight CO2.

This is a personal preference so choose whichever method you prefer. One cheap and inexpensive way to (sort of) mimic a nitro pour is to use a syringe. Pour the beer as you would normally and then suck up a syringe full and force it back into the beer, hard. Repeat 2-3 times and you'll knock most of the CO2 out of solution leaving a nearly flat beer with a creamy head. Not quite the same texture, but it gets you part ways there. I tried this for years before I finally added a real CO2/Nitrogen serving setup to my current bar.

I first brewed Deschutes Black Butte Porter on Dec 19, 2016 (batch #211). Brew up a batch and let me know how you like it!

Like the beer? Consider trying their 22-ounce bottled Black Butte Reserve Series anniversary beer as well. Every year, Deschutes celebrates their anniversary with an imperial (higher gravity), barrel-aged version of Black Butte Porter. Their brewers love to experiment and they always add interesting new ingredients to this beer to celebrate. In the past, they've added chilies, cranberries, pomegranate molasses, dates, figs and more. The 2016 addition included peated malt, cocoa, vanilla and sweet orange peel, all aged in bourbon and scotch barrels.


The Deschutes brewery lineup (circa 2016) including the imperial versions of Black Butte from years 24 and 25 (taps 3 and 4). Image (c) deschutesbrewery.com

Interested in seeing what we're brewing right now? Follow our Instagram feed for pictures and videos of our brewing activities as they happen.

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Deschutes Black Butte Porter (batch #211)

Size: 12.0 gal (post-boil)
Mash Efficiency: 95%
Attenuation: 73.0%
Calories: 195 kcal per 12.0 fl oz
Original Gravity: 1.058 (style range: 1.050 - 1.070)
Terminal Gravity: 1.016 (style range: 1.012 - 1.018)
Colour: 21 SRM (style range: 22.0 - 40.0)
Alcohol: 5.6% ABV (style range: 4.8% - 6.5%)
Bitterness: 30 IBU (style range: 25.0 - 50.0)

Ingredients:
15.8 lb Domestic 2-Row Malt (75.8%)
2.1 lb Pale (or White) Wheat Malt (10.1%)
17 oz Crystal Malt 75L (5.1%)
20 oz Chocolate Malt* (6.0%)
10 oz Carapils®/Carafoam® (3.0%)
1.25 oz Nugget Hops (13.2%) - added during boil, boiled 90 min [25.7 IBU]
0.5 oz Cascade Hops (6.9%) - added during boil, boiled 30 min [3.9 IBU]
1 Whirlfloc Tablet (Irish moss) - added during boil, boiled 15 min
0.5 oz German Tettnanger Hops (3.9%) - added during boil, boiled 5 min [0.6 IBU]
4 packs Wyeast 1968 London ESB Ale liquid yeast (or an appropriate starter**)
- OR -
4 vials White Labs WLP002 English Ale liquid yeast (or an appropriate starter**)

*To remain true to the original recipe split the Chocolate Malt between higher lovibond American Chocolate Malt and lower lovibond British Chocolate Malt. If you can't, no big deal, it's doubtful that the difference would be noticed.

Notes:
Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required).
Water treated with brewing salts to: Ca=129, Mg=10, Na=16, Cl=89, S04=136
(The brewer talks about getting Calcium up to 129).
For complete details on how to adjust your water, refer to our step by step Water Adjustments guide.
1.25 qt/lb mash thickness.
Mash at 130F for 10 mins.
Raise to 156F and hold for 60 mins.
Raise to 168F mashout and hold for 10 mins.
60-90 min fly sparge with ~6 pH water. Collect 14.9 gallons in the boil kettle.
Boil for 90 minutes. Lid on at flameout, start chilling immediately.
Cool wort to 62F and aerate well. Pure oxygen from a tank may be used at a rate of 1 litre per minute for 60 seconds.
Ferment at 64F until complete. (Keep below 65F to keep the esters somewhat in check).
This yeast drops brilliantly clear without need of any clarifiers.
See above for recommendations on carbonation/packaging.

**For hints on how to make a starter see Chapter 6 of How to Brew and Appendix A of Brewing Classic Styles. Also see the stirplate/starter equipment I use.

For complete brewing instructions, see our Brew Day: Step by Step guide.

Brew yourself a batch today and let us know how you like it! Enjoy!

Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!

SEE OUR OTHER RECIPES »


The Deschutes public house in downtown Bend Oregon. Image (c) deschutesbrewery.com

Kal

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Last edited by kal on Mon Jun 04, 2018 8:57 pm; edited 12 times in total
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jcav



Joined: 21 Sep 2011
Posts: 178
Location: Central Florida


PostLink    Posted: Tue Jan 10, 2017 12:08 am    Post subject: Reply with quote

Great write up Kal, I will definitely brew this one soon thanks to your recipe. I saw the article in BYO also and their recipe. You did your homework on this one. Podcast with the brewer with tips and more accurate recipe, which is "considered to be cloned" is the one I will attempt to brew. Thanks again for your efforts!

John

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kal
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Joined: 12 Dec 2010
Posts: 9511
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, English IPA, Russian Imperial Stout, Black Butte Porter, Saison

Working on: Kölsch


PostLink    Posted: Tue Jan 10, 2017 2:44 am    Post subject: Reply with quote

Thanks John! This is one I had heard lots of over the years so it's been on the "to-brew" list forever... Wink The BYO mag article actually reminded me it's time to get brewing this one (and the fact that I was getting close to needing to fill one of my nitro taps...)

Kal

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David_H



Joined: 13 Nov 2013
Posts: 139
Location: Savannah, GA

Drinking: Dry Irish Stout, Electric Pale Ale, American Amber Ale, Irish Red Ale


PostLink    Posted: Wed Jan 11, 2017 1:16 pm    Post subject: Reply with quote

I brewed this over the past weekend. It's been in the Fermenter for 3 1/2 days. Mug I will be adding Vanilla Beans to make a Vanilla Porter. I was planning on using WY1187 Ringwood, but my stored supply would not grow. I used US-05 as a backup. I will be adding the Vanilla Beans in secondary for 2-3 weeks. I'll let you know how it taste.
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itsnotrequired



Joined: 15 Sep 2015
Posts: 164
Location: central wi


PostLink    Posted: Mon Jan 16, 2017 10:35 pm    Post subject: Reply with quote

kal, how important do you feel the 130 degree protein rest is, given the overall grain bill?
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kal
Forum Administrator


Joined: 12 Dec 2010
Posts: 9511
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, English IPA, Russian Imperial Stout, Black Butte Porter, Saison

Working on: Kölsch


PostLink    Posted: Mon Jan 16, 2017 11:05 pm    Post subject: Reply with quote

itsnotrequired wrote:
kal, how important do you feel the 130 degree protein rest is, given the overall grain bill?

Not very. I only include it because it's in the original, and did it because it's easy to do on my setup. If you can't, don't worry about it and just the single infusion mash at 156F.

Kal

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itsnotrequired



Joined: 15 Sep 2015
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Location: central wi


PostLink    Posted: Tue Jan 17, 2017 4:41 pm    Post subject: Reply with quote

kal wrote:
itsnotrequired wrote:
kal, how important do you feel the 130 degree protein rest is, given the overall grain bill?

Not very. I only include it because it's in the original, and did it because it's easy to do on my setup. If you can't, don't worry about it and just the single infusion mash at 156F.

Kal


i can easily do it on my setup but my final gravity numbers are way off. at a 156 mash, beersmith is estimating a 1.020 final gravity. i need to lower the mash to 151 to hit 1.016. seems odd, the numbers calc out fine on all the other recipes of your i have tried. thoughts on mashing at 151 vs 156? seems like i would lose body.
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kal
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Joined: 12 Dec 2010
Posts: 9511
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, English IPA, Russian Imperial Stout, Black Butte Porter, Saison

Working on: Kölsch


PostLink    Posted: Tue Jan 17, 2017 5:05 pm    Post subject: Reply with quote

itsnotrequired wrote:
at a 156 mash, beersmith is estimating a 1.020 final gravity.

I would ignore any such estimates. No software looks at the yeast (you enter the attenuation yourself) nor does it look at the grist. Did you put in the 73% attenuation value?

Quote:
thoughts on mashing at 151 vs 156? seems like i would lose body.

I would mash at whatever on your setup you think will hit the final gravity. Wink Sorry for being so vague, but without knowing your setup, it's hard to comment.

For what it's worth, I find that yeast and grist have a much bigger impact than mash temp.

Kal

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itsnotrequired



Joined: 15 Sep 2015
Posts: 164
Location: central wi


PostLink    Posted: Tue Jan 17, 2017 5:24 pm    Post subject: Reply with quote

kal wrote:
isn't apparent attenuation a function of og and fg?

They are all connected. FG is a function of the OG and attenuation.

OG comes from the sugars - that one's pretty simple, but even that can vary depending on the max grain yield (which can vary by brand/maltster/batch).

Attenuation is a function of lots of different things which are the hardest to 'calculate' ahead of time:

- Yeast strain / amount pitched / temp / etc
- Grist (how much fermentables vs unfermentables - this one's really complex)
- System behaviour
- Probably lots of other things that aren't coming to mind right now.

FG is really not something you can reliably calculate. It's most definitely one of the biggest unknowns.
In my software (Beer Tools Pro) I can enter the attenuation, but I generally ignore it for the reasons stated above. Until you brew a specific batch you're just guessing. I'm surprised you can't enter it as there's really very little way for the software to try and figure it out for you. As you get more brews under your belt you can start to "eyeball" where things will end up, especially once you've used a yeast strain a lot. Eventually you'll be able to guestimate attenuation pretty closely by looking at yeast strain, grist composition, and mash temp (in that order). You'll probably get within a point or two of where you wanted to be, and then can tweak the grist composition and/or mash temp for next time.

Software just can't do this. It's waaay too complex. Software doesn't even do the simplest things. For example, I bet if you put in 10 lbs of continental 2-row (mostly fermentable sugars) vs 10 lbs of carapils (mostly unfermentable sugars) into your software, it isn't going to change the FG on you even though it should change it greatly.

One of the best things I find brewers can do is to is ignore any software based attenuation calculations.

Quote:
wyeast states 1968 has an attenuation of 67-71%, can you even get to 73% with that strain?

Yes.

Add "manufacturer yeast strain attenuations" to the list of things that brewers should also ignore. Wink They're a bit useful when comparing strains against each other but for the most I find them absolutely useless.

For example, I've gone as high as 83.5% attenuation on my Firestone Walker Double Jack clone: http://www.theelectricbrewery.com/forum/viewtopic.php?t=27614

Kal
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701pilot



Joined: 10 May 2016
Posts: 35
Location: northern california

Drinking: Bohemian Pilsner,Caribou Slobber, Munich Helles, Weissbier, Black Bute Porter, RIS, Irish Red Ale

Working on: Milk Chocolate Stout


PostLink    Posted: Tue Jan 17, 2017 6:07 pm    Post subject: Reply with quote

Itsnotrequired

I brewed this ten days ago. Just went out and checked the gravity. It started out at 1.059 and is at 1.011 now.

I also use Beer Smith with the same 1.020 estimate, at 64.6% attenuation estimate. What I have is 1.011 with an attenuation of 82.2%.

The fermentation really took off on day two and ended up at 71 deg. I ferment in a cool building and had a heat pad set for 64 deg. I caught it and cooled it down to 64 deg. I don't know if that effected the outcome of the low gravity or not. But you can certainly achieve a higher attenuation than what the yeast specs say.

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kal
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Joined: 12 Dec 2010
Posts: 9511
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, English IPA, Russian Imperial Stout, Black Butte Porter, Saison

Working on: Kölsch


PostLink    Posted: Tue Jan 17, 2017 6:12 pm    Post subject: Reply with quote

Yup. If you find yourself consistently ending up with a dryer (more attenuated) beer than planned, up the mash temp and/or swap out some of the base (low lovibond) malt for carapils.

Kal

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itsnotrequired



Joined: 15 Sep 2015
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Location: central wi


PostLink    Posted: Tue Jan 17, 2017 7:09 pm    Post subject: Reply with quote

701, good to hear! that's some pretty gnarly attenuation. i've only used 1968 a couple times before, both after just starting my system, still learning it. i'll go with the 156 mash and see what happens.
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jcav



Joined: 21 Sep 2011
Posts: 178
Location: Central Florida


PostLink    Posted: Tue Feb 07, 2017 2:47 am    Post subject: Reply with quote

Might be a little early but anyone taste their batches yet? Wondering how you like the finished product.

John

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kal
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Joined: 12 Dec 2010
Posts: 9511
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, English IPA, Russian Imperial Stout, Black Butte Porter, Saison

Working on: Kölsch


PostLink    Posted: Tue Feb 07, 2017 3:11 am    Post subject: Reply with quote

Mine's great! Actually enjoying a pint of it as I type this.

Kal

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jcav



Joined: 21 Sep 2011
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PostLink    Posted: Tue Feb 07, 2017 11:27 pm    Post subject: Reply with quote

kal wrote:
Mine's great! Actually enjoying a pint of it as I type this.

Kal


Ok cool, as this one is on my "to brew list" and is on deck after I brew my Irish Red this week for St. Patty's Day!

John

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Tennessee



Joined: 04 Apr 2015
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PostLink    Posted: Sun Feb 19, 2017 4:59 pm    Post subject: Reply with quote

@ 1.014 on day 8. Time to crash! Already tastes scrumpdillyicious Cross
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701pilot



Joined: 10 May 2016
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Location: northern california

Drinking: Bohemian Pilsner,Caribou Slobber, Munich Helles, Weissbier, Black Bute Porter, RIS, Irish Red Ale

Working on: Milk Chocolate Stout


PostLink    Posted: Sun Feb 19, 2017 8:17 pm    Post subject: Reply with quote

Just bottled mine this morning. Real mild, this is one you could drink a lot of. Let's see..... that is fill one drink one. Right?
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jcav



Joined: 21 Sep 2011
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PostLink    Posted: Sat Jul 15, 2017 12:30 am    Post subject: Reply with quote

Hello all, well everyone around here has had me brew what they wanted lately (I guess that's a compliment) so I took care of them over the past few months and put this one on the back burner......Until today! Brew day went smooth as could be (again Kal your control box is just a dream to use) and I hit my pre boil numbers but I came in a little hot on the post boil at 1.062, so we will see what the yeast does (had a 2.5 liter starter), so I may have made a little stronger beer, got really good efficiency on this one. I will report back when I get it on tap. Beautiful wort color on this one as it went into the fermentor and also in the hydro flask already!

John

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jcav



Joined: 21 Sep 2011
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PostLink    Posted: Mon Aug 14, 2017 1:07 am    Post subject: Reply with quote

So I put this one on tap today and we all pulled several pints. This is a great recipe and I really like this beer! I managed to get my hands on a real Black Butte Porter a few weeks ago when we took a trip up north and I have to say this recipe is definitely spot on! Thanks for posting Kal! Another beauty!

John

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kal
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Joined: 12 Dec 2010
Posts: 9511
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, English IPA, Russian Imperial Stout, Black Butte Porter, Saison

Working on: Kölsch


PostLink    Posted: Mon Aug 14, 2017 1:14 am    Post subject: Reply with quote

Excellent John! Glad to hear you like it!

Kal

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