Hoyne Brewing Co. ‘Dark Matter’ Dark Ale

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Heat 4.0 gallons of brewing water to approximately 166°F (to account for grain temperature and loss) so that when you dough in the mash temperature will stabilize around 152°F.

Heat strike water

Add the crushed Maris Otter, Munich, Crystal 60L, chocolate malt, roasted barley, flaked oats, and Carapils into the mash tun. Stir thoroughly to avoid dough pockets and ensure even hydration. Target mash temperature: 152°F. Hold mash for 60 minutes.

Mash in

After 60 minutes, raise the mash temperature to 168°F (mash out) by adding 0.5–1.0 qt of 200°F water or applying direct heat (if using a HERMS/RIMS system). Hold 10 minutes to stop enzymatic activity and improve wort runoff.

Mash out

Recirculate (vorlauf) until wort runs clear, then begin lautering. Sparge with approximately 2.0 gallons of water at 168°F, collecting enough wort to end with ~6.0–6.25 gallons of pre-boil volume (accounting for kettle and trub losses).

Vorlauf and lautering

Bring the collected wort to a vigorous boil and start the 60-minute timer.

Bring wort to a rolling boil

With 60 minutes remaining, add 1.0 oz Northern Brewer to the boil for bittering.

Bittering hop addition (60 min)

With 15 minutes left in the boil, add 1 tsp Irish moss (if using) to help clarification. With 10 minutes left, add 0.5 oz Fuggle for flavor.

Irish moss and flavor hop addition (10–15 min)

At flameout (end of boil), add remaining 0.5 oz Fuggle directly to the kettle for aroma and gentle steeping for 10–15 minutes while cooling begins.

Aroma hop addition (0 min - flameout)

Cool the wort as quickly as possible to yeast pitching temperature (around 65–68°F). If desired, whirlpool for 10 minutes to concentrate trub in the center, then transfer wort to the fermenter, leaving most trub behind.

Cool wort and whirlpool

Aerate or oxygenate the cooled wort thoroughly (shake, splashing, or pure O2 to ~8–10 ppm dissolved oxygen). Pitch the English ale yeast (rehydrated or directly if using liquid yeast). Target fermentation temperature: 66–68°F ambient (for English character, 64–68°F).

Oxygenate and pitch yeast

Allow primary fermentation to proceed for 5–7 days until vigorous activity slows. Gravity should drop significantly toward terminal gravity.

Primary fermentation

After 7–10 days, optionally rack to a secondary fermenter for clearing and conditioning for another 7–14 days at a slightly cooler temperature (60–65°F). This step is optional; many brewers leave it in primary an extra 1–2 weeks for conditioning.

Conditioning / secondary (optional)

If bottling, dissolve 4 oz (by weight) corn sugar in 12 oz boiling water, cool and add to sanitized bottling bucket. Rack beer gently onto priming solution, avoiding excess splashing. If kegging, transfer to a sanitized keg and force carbonate to 10–12 psi at 38°F (or desired carbonation level).

Prepare for bottling or kegging

Bottle in sanitized bottles and cap. Condition bottles at room temperature (65–72°F) for 10–14 days to carbonate, then cold crash and store at cellar temperature before serving.

Bottling

Serve chilled but not ice-cold (50–55°F for best flavor). Pour gently into a pint glass, leaving sediment in the bottle. Expect an OG around 1.056–1.060 and FG around 1.012–1.014 for an ABV ~5.5–6.0% depending on attenuation.

Serving

Maris Otter pale malt (crushed)

Crystal / Caramel 60L

Chocolate malt

Roasted barley

Munich malt

Flaked oats

Carapils (dextrose adjunct for head retention optional)

Table sugar (corn sugar) for bottling

Northern Brewer (4.5–6.0% AA) - bittering

Fuggle (or East Kent Goldings) - flavor/aroma

English ale yeast (Wyeast 1968 or White Labs WLP007 / Safale S-04)

Irish moss (optional, kettle fining)

Water (brewing liquor, adjust as needed)

Gypsum (CaSO4) or brewing salt to adjust water profile

'The Butcher's Daughter' Porter

TEQUILA

VODKA

BUCHANAN'S

J. WALKER BLACK

Make 'The Butcher's Daughter' Porter Recipe in just 168h . 'Town Line' Oxbowe Brewing

'the Butcher's Daughter' Porter Recipe

Descriptors

Tasting Notes

Food Pairings

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