Bumble Bee Porter
porter, Deschutes, all-grain
Source: Nicholas Dahl (firstname.lastname@example.org),
HBD Issue #2269, 11/10/96
After working on this recipe for over a year, I think I can finally share
it with the brewing public. It is virtually identical to the original, but
I'll let you be the judge. Special thanks to George De Piro and Hiawatha
for their input during the recipe's formulation. I really hope you enjoy
- 5 pounds American Two-Row (I used Briess)
- 1 pound Belgian Biscuit
- 1 pound DWC Munich
- 12 oz. Belgian Special-B
- 8 oz. DWC Chocolate Malt
- 8 oz. British CaraPils
- 8 oz. Flaked Barley
- 4 oz. DWC CaraMunich
- 4 oz. DWC Aromatic
- 2 oz. Black Patent
- 0.5 oz. Galena (12.0%) 60 minutes
- 0.5 oz. Galena (12.0%) 45 minutes
- 0.5 oz. Cascade (5.9%) 30 minutes
- 0.5 oz. Cascade (5.9%) 15 minutes
- 1.0 oz. Tettnanger (3.8%) 5 minutes
- yeast cultured from Black Butte Porter
Mash with 1 quart/pound.
Strike water: 2.5 gallons of 170F water.
Add 0.5 gallons boiling water to raise mash to 158F.
Recirculated 4 quarts of mash, then drained 4 quarts of mash and heated to
boil. Returned to mash for mashout. Sparge with 5 gallons water.
Once boil is established, begin hop schedule. I added two quarts distilled
water 30 minutes into the boil (it was a warm day and the boil was rolling
nicely). I added my immersion chiller with 30 minutes remaining. After
cooling, I added 1/2 teaspoon HopTech Foam control to a sanitized 6 gallon
carboy, then carefully poured the cool wort through a stainless steel
strainer nested in a large funnel. After chilling the wort further in a
water bath to 58F, I aerated the wort using an aquarium pump, 0.22 micron
filter, and aquarium airstone for 30 minutes.
The yeast, which came from a bottle of Black Butte Porter, was stepped up
to a 2000ml starter. I think the fermentation temperature might have been
too cold (60F) because it took almost 36 hours to reach active
fermentation. Temperture was maintained at 60F for seven days, then racked
to secondary, where temperature was allowed to stabilize at 65F for two
weeks. Bottled using 5/8 cups corn sugar. Allow at least four weeks in
the bottle to condition before taste testing.