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Murphy's Irish Stout Clone All Grain
Dry Stout • All Grain • 10 gal
SOmething I am doing for St. Pats Day. WHat do you guys think?
January 22, 2008 pm 03:46pm
0.0/5.0 0 ratings
Ingredients (All Grain, 10 gal)
- 18 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 2.5 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 1 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 2 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 2 oz
Target - 10.0 AA% whole; boiled 60 min
Target
Used for its robust bittering ability in British ales and lagers. Aroma is quite intense.
- 0.5 oz
East Kent Goldings - 5.0 AA% whole; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
-
Wyeast 1084 Irish Ale™
Wyeast 1084 Irish Ale™
Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.
Style (BJCP)
Category: 13 - Stout
Subcategory: A - Dry Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.058 | 1.036 - 1.050 |  |
| Terminal Gravity: | 1.012 | 1.007 - 1.011 | |
| Color: | 31.5 SRM | 25 - 40 | |
| Alcohol: | 6.0% ABV | 4% - 5% | |
| Bitterness: | 45.0 IBU | 30 - 45 | |
Discussion
should be good but...
2008-01-23 7:29am
i'm not so sure that the 120 and chocolate malt belong there. dry stouts are usually pretty plain, just being in the realm of 2 row pale, flaked barley, and black roasted barley. maybe even some black patent to darken even more. if you use a crystal/caramel try not to go overboard, just enough so you don't totally feel like you're drinking coffee. you might want to kill the cane sugar too. as is, the recipe looks like it would be pretty good (big fan of 120 in general), i just don't know if you're going to get something close to murphys. i'd say go for it just because that's what brewing is all about, if it does turn out like murphys you can reply back and laugh at my comments...
Good feedback thanks
2008-01-23 11:47am
Thanks for the input I may change this recipe accordingly. I got this from a book and then modified it slightly on the grain side to actually include more 120. I think I will repost the reformulated recipe later. :)
Updated and ready for another review?
2008-01-23 3:09pm
I changed things slightly and am thinking this may be closer, though I did add a lot of black patent, but I don't think it is going to be over the top.
Suggestion
2008-01-24 1:24pm
Looks pretty good, but if you want a more true-to-style Dry Stout, double the Roasted Barley, Double the Flaked Barley (or possibly triple it), drop the Chocolate Malt, and use Wyeast 1084 or White Labs WLP004 yeast. Mash at a nice low temp like 149.
Indeed
2008-01-24 1:59pm
I agree with Herbaljoe on how to make this more of a true dry stout. However I bet this recipe will make a very enjoyable stout. Go with the 1084 strain if you can. It really makes for a good stout.
OK liking these suggestions. :)
2008-01-24 2:07pm
Have a look now. Definitely getting out of spec on the gravity and ABV though
stop the madness!
2008-01-24 2:33pm
it's your beer man/woman. do what you want! if you want to stay in style and something close to murphy's then knock down your base malt that's all. you're brewing this for st. patty's day though, i would think you'd get more compliments about how it's a nice strong beer, as needed on st patty's day, opposed to someone saying oh this is out of style. the flaked barley adds fermentables. go bigger like you have, you got the roast and patent to help mask the alc anyway. like i said, this is your recipe. i think herbaljoe has like 500 recipes on this thing and most of them look delicious...you have a good looking stout with what you got here. i mean some people put weird things like corn sugar in their stouts, who ever heard of such! :-) if you don't end up liking it you can always tweak your next recipe.
Very true
2008-01-24 2:35pm
I usually just experiment. :) I wanted to get some input on this, and you guys made some real nice suggestions. :) thanks for the help.
Rock and Roll
2008-01-24 4:21pm
Whoops, I actually meant to suggest decreasing the base malt a bit but I forgot, good catch Vista :) Anyway, yeah man, I think the recipe looks tasty whether you do it as currently posted or the way you had it before. Bottom line is to make something that you think you'll enjoy the most. I personally like stronger beers, but my philosophy as I've learned to brew and been trying out new styles is to try and brew the most true to style beer as possible on my first try. Then, branch out from there with future recipes. That gives me a nice baseline to compare my experiments to. I actually just kegged a Dry Stout myself last night and even though it's lower in alcohol than most of my other brews it's extremely tasty. Vista has a good point about getting more compliments from higher alcohol beer though. Don't worry too much about being slightly out of spec. Some of the best beers out there are beyond style guidelines and they still win competitions. I'm sure whichever incarnation of this you brew it will end up tasting good. Rock on :)
true Murphys clone
2008-02-08 6:00pm
5 lb 12 0z 2-row pale ale malt 2 oz crystal(90L) 3 oz chocolate mate 10 oz roasted barley 12 oz cane sugar .72oz target hops .25 oz e kent golding mash pale and crystal first then top layer with dark grains 60 min boil 90 min
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