This beer recipe was originally featured in the March/April 2016 issue of Zymurgy magazine. Join the American Homebrewers Association to get your Zymurgy magazine subscription and access to the digital archive!
In his article “Uncharted Territory: S. Eubayanus,” Jared Spidel dives into a little known—and hard to get—yeast called Sacchormyces eubayanus. Spidel was on a mission to understand this newfound strain, so he decided to set up a homebrew competition to see how S. eubayanus works in various different styles. This brown porter recipe earned competition entrant Chris Clair the best-of-show title.
Check out the Zymurgy magazine article (March/April 2016 issue) to learn how to get your hands on S. eubayanus!
Eubayanus Brown Porter | Brown Porter
- 8.0 lb. (3.63 kg) Maris Otter pale malt
- 1.0 lb. (0.45 kg) brown malt
- 0.38 lb. (172 g) chocolate malt
- 0.38 lb. (172 g) pale chocolate malt
- 0.25 lb. (113 g) 120°L crystal malt
- 0.25 lb. (113 g) 60°L crystal malt
- 1.0 oz. (28 g) Glacier hops, 5.7% a.a. (60 min)
- 1.0 oz. (28 g) Glacier hops, 5.7% a.a. (10 min)
- S. eubayanus yeast
- Original Gravity: 1.048
- Final Gravity: 1.020
- ABV: 3.7%
- IBU: 29
- SRM: 28
- Boil Time: 90 min
- Efficiency: 70%
Mash grains at 152°F (67°C) for 60 minutes. Sparge at 170°F (77° C).
Substitute 6 lb. (2.72 kg) Maris Otter malt extract syrup for Maris Otter pale malt. Steep crystal, chocolate, and brown malts in 160°F (71°C) water for 30 minutes. Drain, rinse grains, and dissolve extract completely. Top off with reverse osmosis or distilled water to desired boil volume and proceed with recipe as above.