Matt King, and avid homebrewer and member of GTA Brews provided his award winning recipe as one of the official 2022 Canadian Homebrew Day recipes!
This recipe recently took home a gold in the 2021 Brewer of the Year competition. It was originally inspired by Muddy York’s Porter, which I thought was a great representation of the style. The first dark beer that I ever made and I’ve gradually perfect the recipe over the years. The end result is a beer that has a great malt complexity, but is easy drinking. It has a medium body and a bready, caramelly sweetness that is balanced by the roasted malts, with just a hint of chocolate at the end. It comes out a dark brown colour, slightly reddish around the edges and a lasting, tan coloured head.
Matt King
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 19 L |
60 min |
22 IBUs |
29 |
1.053 |
1.013 |
5.3 % |
Fermentables
| Name |
Amount |
% |
| Pale Malt, Maris Otter |
3 kg |
66.23 |
| Munich II |
350 g |
7.73 |
| Vienna Malt |
350 g |
7.73 |
| Caramel/Crystal Malt - 20L |
330 g |
7.28 |
| Carafa II |
200 g |
4.42 |
| Pale Chocolate |
200 g |
4.42 |
| Chocolate Malt |
100 g |
2.21 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Warrior |
10 g |
60 min |
Boil |
Pellet |
14.9 |
| East Kent Goldings (EKG) |
14 g |
5 min |
Boil |
Pellet |
7.2 |
| Sasquatch |
14 g |
5 min |
Boil |
Pellet |
6.6 |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Irish Ale |
Escarpment Labs |
73% |
18°C - 22°C |
Mash
| Step |
Temperature |
Time |
| Mash In |
66°C |
60 min |
Fermentation
| Step |
Time |
Temperature |
| Primary |
5 days |
18.3°C |
| Aging |
5 days |
19.5°C |
Matt’s Tips
- If you can’t source Sasquatch hops, just use more EKG.
- If the recommended yeast isn’t available, the following should work: Imperial Yeast A10 Darkness, Lallemand LalBrew Nottingham or Windsor, Omega OYL-005 Irish Ale, SafAle S-04, Whie Labs WLP004 Irish Ale, Wyeast WY1084 Irish Ale.
- If you’re adjusting your water profile, aim for the following: 93 Ca / 9 Mg / 30 Na / 99 Cl / 72 SO4 / 112 HCO3
- OPTIONAL – to make a vanilla coffee version, add 85 g of dry bean coffee (added like a dry hop) for 2 days, and 2 vanilla beans as a tincture soaked in vodka for a week. You can also use 3 tablespoons of vanilla extract, but real beans have a much nicer flavour!
Matt is an avid homebrewer and member of GTA Brews, making beer from Barrie, ON. He loves experimenting with all styles of beer, but has a special place in his heart for German and English styles! He’s proud to have taken home many medals from competitions across Canada, including the title of 2021 Brewer of the Year!
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