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Black Butte XX
Specialty Beer • Extract • 5.5 gal
Imperial porter with coffee and cocoa nibs
December 10, 2011 am 11:26am
0.0/5.0 0 ratings
Ingredients (Extract, 5.5 gal)
- 1 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 1 lbs
Crystal 60; Great Western
Crystal 60; Great Western
Similar to C40 but with a more extensive roasting to a target color of 60° ASBC. Has a more pronounced caramel flavor to coincide with the color.
- 1 lbs
Cara-Pils® Malt; Briess
Cara-Pils® Malt; Briess
Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 1 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 1 lbs
Chocolate Wheat Malt
Chocolate Wheat Malt
Intensifies aroma; improves color. For dark ales, alt, dark wheat, stout and porter.
- 14 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 2 oz
Chinook - 11.8 AA% pellets; boiled 60 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 2 oz
Hallertau - 4.3 AA% pellets; boiled 5 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 4 oz
Chocolate (dark) - cocao nibs (spread out in the last 15 min of boil) (omitted from calculations)
Chocolate (dark)
A general term for chocolates containing 15% to 35% chocolate liquor and less than 12% milk solids. Straight from the grinding mill with ingredients like cocoa butter, sugar and vanilla added to make it palatable. It has a deep to moderate chocolate flavor, ranging from fruity to earthy, with minimal dairy or milk flavor. Bean blend determines flavor more than milk ingredients.
- 8 oz
Coffee (grounds) - brewed in 1/4 gal cold water, filtered and added at bottling (omitted from calculations)
Coffee (grounds)
From the arabica plant. Beans are usually roasted and have a strong distinct bitter flavor. They are then ground and hot water is used to "steep" the unigue oils out of the grounds.
-
White Labs WLP007 Dry English Ale
White Labs WLP007 Dry English Ale
Clean, highly flocculant, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches termi
Notes
Fermented on a 3rd Gen yeast cake. Cocoa Nibs added throughout the last 15 min of boil. Coffee cold brewed with 1/4 gal of cold water, filtered and added at bottling.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.110 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.021 | 0.995 - 1.035 | |
| Color: | 33.6 SRM | 1 - 50 | |
| Alcohol: | 11.9% ABV | 2.5% - 14.5% | |
| Bitterness: | 90.0 IBU | 0 - 100 | |
Discussion
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