Black Bute Porter Clone


Kent Oast House


OG 63

Quantities for 1 gallon (4.5 litres)

         2 lb  2.25oz  (975 g)        Pale Malt 

                  4.6oz  (130 g)        Wheat Malt 

                 1.5oz (46.2 g)          Crystal Malt 130 EBC

                  1.3oz  (37.5 g)        Chocolate Malt 1050 EBC

                 1.3oz  (37.5 g)        Chocolate Light Malt 500 EBC

                 1.3oz  (37.5 g)        American Carapils


             0.45 oz (12.5 g)    Cascade Hops 90 mins

             0.1 oz (2.5 g)       Cascade Hops 15 mins

             0.2 oz (5 g)          Challenger Hops 5 mins


John K says about this beer

"The beer is very smooth, not roasty like a British porter.  In America, the beer is one of the most popular craft beers in its category and has won loads of beer festival awards.  I really liked the beer and will be making it again.


Hard Water Treatment :- 1tsp DLS in with the grains + 20mL CRS + tsp salt in the water.

Mash temp :– 68 C (155 deg F) for about 1 hr.

My hopping was to use up some old Cascades just for bittering and Challenger (as an aroma hop) actually added 10 mins after boiler turned off.  The 5 mins in the recipe is to force “Beer Engine” program to allow for some isomerisation (bittering) to be included in the overall EBUs


Notes: Can use your hop choice to give about 35 EBU, I added the aroma hop after switch off, allowing temp to drop to minimise the aroma loss in the steam (would suggest fresh Cascade for the late addition) leave to soak for about 30 mins.  I don’t think it would make much difference if you want to substitute a smaller amount of normal choc malt for the light choc malt (use say 56 grams / 2 oz  total choc malt), also could probably use a light caramel/crystal malt instead of the American carapils (for example English caramalt, or caragold, or continental carapils).