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Beer Style: Dry Stout (13A)
Recipe Type: all-grain
Yield: 5 gallons

Dry Stout

Description:

Black as the darkest night, rich as the most decadent dessert, Terminator is for the true stout lover. This is a full bodied and flavor packed ale which draws it's robust complexity from kiln-baked specialty grains. Look for a wide array of toasted, chocolate, nutty and coffee-like flavors in every pint!

This recipe was made famous by the McMenamins chain of brewpubs around the Portland area. I brewed this recipe many times using my RIMS system and it came out exactly like their pub version.

This recipe makes 5 gallons.

Ingredients:

  • 10.75 lb Pale Malt (2-row)
  • 1 lb Crystal 40L
  • 1 lb Black Barley Malt
  • 3/4 lb Munich Malt
  • 1oz Cascade Hops (pellets)
  • 1 tsp Irish Moss (15 min before end of boil)
  • Liquid Wyeast #1056

Additional Instructions

Boil: 90 Minutes
Primary Ferment: 2 to 3 days, as soon as the activity drops
Secondary Ferment: 3 weeks

Beer Profile

Original Gravity: 1.066
Final Gravity: 1.018
Alcohol by Vol: 6.29%
Color SRM: 40
Bitterness IBU: 30
Recipe Type: all-grain
Yield: 5.00 Gallons
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Procedure:

Single step, upward infusion mash with strike temp at 157 degrees.
Hops- Cascade additions at 1/2oz at boil, and at 1 hour. Shoot for 30 IBUs.
Total Boil time is 1.5 hours. Use liquid Wyeast #1056 and ferment around 69 degrees

The above is the exact directions that I received from the brewmaster at the brewery. Of course the ingredients were in percentages. I have broken them down to 5 gallon batch amounts above.

The simplified instructions are;

Mash keeping the tempature as close to 157 degrees as possible. I used a RIMS system with a PID tempature controller that kept it within one degree but not everyone has a RIMS. So just do your best to keep it at 157 for 90 minutes.

Add the Cascade hops 1/2 oz when it reaches a boil and another 1/2 oz one hour later. I used pellet hops. If you use whole leaf, you will need to use more. This is not an overly hoppy recipe so be careful and don't over do it.

Add 1 tsp Irish Moss 15 minutes before the end of the boil. Drop to 69 degrees as quickly as possible after the boil and pitch the yeast.

Optionally, you can add 3/4 pound of oatmeal flakes to the mash to add some sweetness. The recipe turns out great either way.

I don't bottle, I keg it and charge it with beergass Co2/Nitrogen at 30psi but normal carbonation works great too.

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