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Beer Style: Dry Stout
(13A)
Recipe Type: all-grain
Yield: 5 US gallons
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 MinutesPrimary 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 Color Sample
Bitterness IBU: 30
Recipe Type: all-grain
Yield: 5.00 US Gallons
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.
Source: Les Fenison
