Murphy's Irish Brother John's Stout
Source: John Holder, Paranet Inc.
Recipe added: 02/07/97
This tastes very much like Murphy's Irish Stout.
Be patient - the results are worth it.
Recipe type: Partial Mash
Batch Size: 5 gallons
Starting Gravity: 1050
Finishing Gravity: 1010
Time in Boil: 1.5 hours
Primary Fermentation: 10 days
Secondary Fermentation: 4-8 weeks
- 6.6 lbs Dark LME
- 3 lbs. Dark DME
- 1/2 lb. Crushed Black Patent Malt
- 1/2 lb. Crushed Roasted Barley (unmalted)
- 1/2 lb. Crushed Chocolate Malt
- 2-6 oz. of Fuggles or Goldings (25-50 IBU worth, I like 35)
- Wyeast #1084 Irish Ale yeast
Put the crushed malts in 160F water in the oven on low for
1 to 1.5 hours. The temperature in the oven should be right at 150F.
Near the end of this time, heat 2 quarts sparge water to 170F. Pour
the mixture from the oven into your boiling vessel through a strainer,
and then pour the sparge water through the strainer as well. (I know,
why use this method on grains that don't have enzymes? My answer: It
gives excellent extraction of the sugars.) Usually, I pour the hot
liquor out of the boiling vessel into another, and then run it through
the grain in the strainer one more time. I want all of that wonderful
roastiness! Then, proceed to boil for 1 to 1.5 hours, adding your hops
near the beginning of the boil. Irish Stout should have little to no
hop aroma, so add only a small amout as aroma hops near the end of the
boil if you desire (0.5 oz.). I generally age for two weeks in the primary and
one to two months in the secondary, although I have bottle excellent
stouts right out of a three week-old primary. Stouts hit their prime
much later than lighter beers, usually at three months for a 1040
stout and lasting around one to one and a half years (Right, like it
will be around that long!). Higher gravity stouts mature later and
have longer primes.
This basic recipe serves me well, and as I desire I can come closer to
Guinness by using no chocolate, or for oatmeal fans add 1/4 to 1/2 lb.
steel cut oats to the mash, or throw in some swiss process cocoa to the
boil, or brewer's licorice for a more Dog-Spit-like taste. (Note: Dog Spit
Stout is an award-winning stout available at O'Ryan's brewpub in Las Cruces,
NM., just in case this reference made no sense.) I have made this recipe as
written, I have also substituted non-traditional ingredients with excellent
results, namely using Cascade and Kolch yeast. Sometime, add 1/4 cup blackstrap
molasses to the boil. Irish stout is a wonderful thing, surpassed only
by your own.
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