Homie's McMurphy Stout

Source: Mark Freeman
Recipe added: 03/28/97
Email: Homie_d@hotmail.com

Just like Homie's McGuinness, this one just gets better and better with age(but one can only wait so long!!!!)

Specifics

Recipe type: All Grain
Batch Size: 5 gal
Starting Gravity: 1.051
Finishing Gravity: 1.010
Time in Boil: 90 min
Primary Fermentation: 1 week
Secondary Fermentation: 2 week

Ingredients:

7# pale malt(2 row)
1# flaked barley
1/2# chocolate malt
1/2# roasted barley
2 1/2 oz East Kent Golding Hops
Wyeast Irish Ale Liquid Yeast
1/2 cup corn sugar(priming)

Procedure:

Mash-in at 125*F. Protein rest at 120-125*F for 30 min. Starch conversion at 140-150*F for 2 hours. Mash-out at 165-168*F for 5 min. Sparge with 5 gal water at 170*F. Boil for 90 min. Hops- one addition 60 min before end of boil. Chill wort to 75-85*F and pitch yeast starter. Follow above fermentation schedule. Bottle and wait 2 weeks before enjoying(if you can)

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