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Terminator Stout

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Terminator Stout

back to search Back to Search  Style Details 

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

Dry Stout
Beer Color


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.


  • 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  Color Sample 
Bitterness IBU: 30
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


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.




review rating
 Reviewed by Neil on Sat Sep 14 2019

Great Recipe, I brewed this recipe and had already made an awesome stout from another recipe which many people I know loved and thought this was even hands down better. Very smooth I thought after the first fermentation it was going to be too black malt tasting but after the 2nd fermentation and then bottling it came out perfectly blended and extremely smooth.

review rating
 Reviewed by Cesar on Fri Jul 1 2016

Wow, what an awesome stout! I brewed this 2 weeks ago and the dark foamy head was awesome. The flavor was fantastic.. Goes great with desert!! Thanks for the recipe

review rating
 Reviewed by HeyStringGuy on Mon Apr 18 2016

Very good, a little too watery for me but delicious. I skipped the Moss, and used Wyeast 1217 just because I have some on hand. Next time I make it I'll dryhop 1/2 ounce cascade for a week - secondary, for extra flavor. The inlaws loved it though!!

review rating
 Reviewed by Jake on Mon Oct 12 2015

I agree with another reviewer, this seems more like a porter than a stout. I've made this more than any other recipe yet. At least 30 5 gal batches. Sometimes I add coffee and a little more chocolate malt. Thinking about mashing with some oatmeal as well.
I do recommenced giving it a month in secondary. It just gets better with age.

review rating
 Reviewed by Mike on Wed Jul 1 2015

This is a very awesome stout. I have had Terminator at McMennemens before and this tastes exactly like it. I will be brewing this again soon!

review rating
 Reviewed by Kevin on Mon Apr 28 2014

WOW what an awesome beer. This has a great flavor, Smell, and the overall color was awesome. The beer holds up very well as you sit and have an awesome dinner. The Stout has some great character and I would recommend to anyone.

Very nutty, roasted coffee taste. Nice finishing hops. This stuff is like chocolate-nut coffee candy. Even better than I remembered it being. It's a little on the thin side, but the massive interesting flavors more than make up for it.

Straightforward flavor of roast from black barley and medium malt backbone. Pours into a pint glass a nice dark black with half an inch of head. A little bit of coffee, slightly creamy, good roastiness, finishes a touch sweet.

review rating
 Reviewed by Les on Sat Apr 26 2014

This is an awesome recipe and have personally brewed it over 50 times!. Never had a bad batch. This is an awesome rich stout. A variation of this recipe is to add some oatmeal to the mash making it slightly sweater.

This recipe came from a McMennemins brewery in the Portland area and I had one of their brew masters sample my batch which I did in a RIMS system. He was truely impressed how well we were able to imitate their most popular signature beer.

I highly recommend trying this one.

review rating
 Reviewed by John on Thu Apr 17 2014

Almost black in color, average head, a little lace. Chocolate, coffee, caramel malty aroma with just a slight bit of roastiness. It tastes just like it smells. It is sweet, tastey and divine. Medium bodied. Could use a tad bit more carbonation.

My only complaint is that it actually tastes more like a Porter than a Stout. It doesn't have the typical Stout finish and aftertaste.However if you can forget that, It is an awesome brew and I am rating it totally for enjoyment, not for style. And man I ENJOYED this, Very very enjoyable brew!

I have brewed it about 6 times and it always comes out great.

review rating
 Reviewed by Steve on Wed Apr 2 2014

Comes out of the tap an opaque chocolaty sable with a thick, fine-bubbled tan head that sticks around a while and leaves some heavy lacing. Rich, smoky, chocolaty aroma has undertone of quality coffee and hint of licorice. Flavor fills the mouth with fine roast coffee, chocolate, molasses and even hoppy tones as well as a licorice hint. Thick, smooth, oily texture has some fizz and leaves behind a nice smoky tingle.

review rating
 Reviewed by Ed on Sun Mar 30 2014

Black as the pits of hell, coffee in the nose, deliciously "chewy" full body -- plenty of texture, crisp with resounding hops.

the beer appears to be a deep dark mahogany topped with a fabulous massive tan head..very nice to look at! Nice aroma of roasted barleys and chocolate..some honey too! MMM this is a rather odd ( but not unpleasant) taste for a stout..its actually quite sweet in a honeyish sort of way..but still the dark chocolate malts and the roasted barley show through..and after there is a good bitterness..pretty unusual but I like this. Very smooth and pleasant on the tongue though it is a little on the thin side for a stout. A pretty good drinkable stout.