Dark Horse Brewing Co.
Marshall, Michigan

Thirsty Trout Porter

(5 gallons/19 L, all-grain)

SG = 1.064 FG = 1.016
IBU = 27 SRM = 54 ABV = 6.2%

Ingredients

• 8.25 lbs. (3.74 kg) 2-row pale malt
• 2.3 lbs. (1.04 kg) Bonlander Munich malt
• 1.25 lbs. (0.56 kg) crystal malt (40 ºL)
• 1.25 lbs. (0.56 kg) crystal malt (80 °L)
• 0.70 lbs. (0.32 kg) chocolate malt
• 0.07 lbs. (0.03 kg) black malt
• 3.9 AAU Columbus hop (90 mins)
• (0.25 oz./7 g of 15.6% alpha acids)
• 3 AAU Cascade hop (30 mins)
• (0.5 oz./14 g of 6% alpha acids)
• 0.83 oz. (24 g) Cascade hops (0 mins)
• 1 pkg. Nottingham Ale Yeast
• 0.75 cups corn sugar (for priming)

Step by Step

Start by milling your grain, hydrate with 3.2 gallons (12.2 L) water at around 163 °F (73 °F) to hit a mash temperature of 152 ºF (67 ºC). Let the mash rest for 15 to 30 minutes. (Take an iodine test if the thought of a shorter mash causes you concern.) Recirculate wort over grain for about 5 minutes until the wort clears. Run wort into kettle and sparge with 168–172 ºF (76–78 ºC) water until you reach volume on kettle. Bring wort to boil and commence hop schedule: First hop addition at start of boil (90 min), second hop addition at 30 minutes left in boil and the third hop addition at end of boil. (Whirlpool, if possible, for 5 minutes). Rest for 5 minutes, then knock out into fermentation vessel. Cool to 68–70 ºF (~21 ºC) and pitch yeast. Ferment at approximately 68 ºF (20 ºC) until brew reaches 3.8–4.2 ºPlato (~ SG 1.015–1.017). Rack off yeast and condition for 5 days. Add priming sugar or wort. Rack into bottles and let age at 40 ºF (~4 ºC) or cooler for two weeks. Pop a top and enjoy!

Thirsty Trout Porter
(5 gallons/19 L, extract w/grains)

SG = 1.064 FG = 1.016
IBU = 27 SRM = 54 ABV = 6.2%

Ingredients

• 1.0 lb. (0.45 kg) Briess Light dried malt extract
• 4.66 lbs. (2.11 kg) Briess Light liquid malt extract (late addition)
• 2.3 lbs. (1.04 kg) Bonlander Munich malt
• 1.25 lbs. (0.56 kg) crystal malt (40 ºL)
• 1.25 lbs. (0.56 kg) crystal malt (80 °L)
• 0.70 lbs. (0.32 kg) chocolate malt
• 0.07 lbs. (0.03 kg) black malt
• 3.9 AAU Columbus hop (90 mins)
• (0.25 oz./7 g of 15.6% alpha acids)
• 3 AAU Cascade hop (30 mins)
• (0.5 oz./14 g of 6% alpha acids)
• 0.83 oz. (24 g) Cascade hops (0 mins)
• 1 pkg. Nottingham Ale Yeast
• 0.75 cups corn sugar (for priming)

Step by Step

Place crushed grains in a large nylon steeping bag. (There are 5.6 pounds/2.5 kg of grains to steep.) Steep at 152 ºF (67 ºC) in 2.1 gallons (8.0 L) of water for 60 minutes. (Poke and prod bag periodically with brewing spoon to ensure grains and liquid mix.) Lift bag out and place in a large colander over brewpot. Slowly rinse grains with 1.0 gallon (3.8 L) of water at 170 °F (77 °C). Add dried malt extract to “grain tea” and bring to a boil. Add Columbus hops and begin the 90-minute boil. Keep a small pot of boiling water handy and don’t let the boil volume dip below around 2.25 gallons (8.5 L). Add Cascade hops at times indicated in the ingredient list. Turn off heat and add liquid malt extract with 20 minutes left in boil. Resume heating until end of boil period. Cool wort and siphon to fermenter. Top up to 5 gallons (19 L), aerate wort and pitch yeast. Ferment at 68 ºF (20 ºC).

— Aaron Morse, Head Brewer