McMenamins Breweries: Terminator Stout clone, All-Grain

(5 gallons/19 L, all-grain)
OG = 1.065   FG = 1.016
IBU = 27   SRM = 40   ABV = 6.7%

Ingredients

10 lbs. (4.5 kg) 2-row pale malt
2.25 lbs. (1 kg) Munich malt
1 lb. (0.45 kg) crystal malt (40 °L)
1 lb. (0.45 kg) black barley (530 °L)
6.5 AAU Chinook hop pellets (60 min.) (0.5 oz./14 g at 13% alpha acids)
1.4 AAU Cascade hop pellets (30 min.) (0.25 oz./7 g at 5.5% alpha acids) 1
⁄2 tsp. Irish moss (30 min.)
1⁄2 tsp. yeast nutrient (15 min.)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or Safale US-05 yeast
3⁄4 cup (150 g) dextrose (if priming)

Step by Step

This is a single-step infusion mash. Mix all of the crushed grains with 4.75 gallons (18 L) of 171 °F (77 °C) water to stabilize at 156 °F (69 °C) for 60 minutes. Slowly sparge with 175 °F (79 °C) water. Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes. While boiling, add other ingredients as per the schedule.

Cool the wort to 75 °F (24 °C). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 68 °F (20 °C). Hold at that temperature until fermentation is complete. Transfer to a carboy and allow the beer to condition for 1 week and then bottle or keg.

Partial mash option: Substitute the 2-row pale malt in the all-grain recipe with 3.3 lbs. (1.5 kg) Briess, light liquid malt extract and 2.6 lbs. (1.2 kg) extra light dried malt extract. Steep the crushed grains in 1 gallon (4 L) of water at 156 °F (69 °C) for 30 minutes. Then rinse the grains with 2 quarts (1.9 L) of hot water. Add the extracts, top off to 3 gallons (11 L), and boil 60 minutes. Follow the remaining portion of the all-grain recipe.