Murphy's Clone Attempt No. 1
Source: Tom Meier
Recipe added: 05/14/01
Dry, nice creaminess... Not many esters, which lets roasted grain aroma dominate. Smells too chocolately for style. Seems to need less chocolate malt flavor and aroma,or more esters to mix with aroma. (Clonebrews suggested 8 oz of chocolate, but it doesnt taste right to me).
Definitely needs a bit more esters, I would suggest a different yeast, either liquid Irish yeast, or a more flavorful dry british yeast. But then Murphys doesnt seem to have too much fruitiness, so this might be a good yeast to use.
I think next time I will try 4 oz of a darker chocolate, and add in 4-6 oz of medium crystal to the mix. The roasted barley tastes fine at 10 oz, but I may lower this to 8 oz to bring it more in line with Murphy's.
It could also use something in the creamy mouthfeel department. I think 4-6 oz of rolled/flaked oats would slicken it up a bit and be more like murphy's
Recipe type: All Grain
Batch Size: 5
Starting Gravity: 1.047
Finishing Gravity: 1.011
Time in Boil: 60 min.
Primary Fermentation: 67 deg F
- 7 lbs Marris-Otter
- 2 lbs Flaked Barley
- 10 oz Roasted Barley
- 6 oz Beeston's Pale Chocolate Barley
- 2 oz EKG 4.5% @ 60 min. (34 IBU)
- 3 pkgs Danstar Nottingham
Strike with 2.8 gal water at 173 F to heat mash to 153 F.
Sparge to yield 5.5 gallons in boiler.
4 weeks in primary.
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