Batch Size: 5 gallon

OG: 1.059

FG: 1.012

ABV: 6.2%

Fermentables

• 9 lbs - Maris Otter 3 srm
• 12 oz - Chocolate Malt 350 srm
• 8 oz - Caramel 80L 80 srm
• 8 oz - CaraPils 1.5 srm

Boil

• 1oz - Galena 13.3% AA - 60min
• 0.5oz - Cascade - 15 min
• 0.5oz - Hallertau Blanc 8.8% AA - 5min

Yeast

• 2 packets of White Laps Irish Ale Yeast #WLP004 (Could have likely used one if I built a starter)

Brew Steps

Standard 60 minute mash at 152, fly sparge at 168 and boil for 60 minutes.

Single stage fermentation at 68 - 70 for 14 days, rack to keg and carbonate at 12.5 PSI

Deschutes Black Butte Porter was one of the first dark beers to really catch my attention outside of the novelty of my first time trying a Guiness. This recipe aimed to have that dry bready malt profile and crisp hop finish so if cold its crushable on a warm day unlike a thicker syrupy stout.