It’s been a while since I last brewed for myself, and since it is fall, it’s time for some dark beer. I brought out all my brew gerar, cleaned it up since I was a lame brewer last brew day and didn’t do a good job cleaning. I upgraded to BeerSmith 2, now on OS X, and made me a new Porter recipe. This was also Chase’s first time as assistant brewer along with my friend Ryan. Here is how we made the Termination Porter. (For Haloween, I named it the Hairy Porter)
Mash the following for 60 minutes at 152°F
- 12 pounds Maris Otter 2 Row Pale Malt
- 8 pounds Belgian 2 row pilsner malt.
- 2 pounds 20°L Crystal Malt
- 1.5 punds British Chocolate Malt
- 12 oz Cara-Pils/Dextrine
- 8 oz Black Patent Malt
After mash, bring to boil. Boil time is 60 minutes
Add bittering hops for 60 minutes of the boil:
- 1.5 oz Northern Brewer pellet hops 9.4% alpha
- 1 oz East Kent Goldings pellet hops 5.9% alpha
After 45 minutes, add the following hops for the remaining 15 minutes of the boil:
- 2 oz Cascade loose leaf hops 8.6% alpha
Remove from heat, cool wort below 80°F and transfer to primary carboys. Pitch yeast:
- Wyeast #1028 London Ale Yeast
This beer fermented out in 4 days, at an ambient temperature of 70°F, but the fermenting temperature was around 76°F.
Yield 10 Gallons
This beer takes about 1 – 2 months to mature, and boy does it taste good. My only change would be to halve the amount of Black Patent Malt that I used.