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Murphy's Law Stout
Dry Stout • Extract • 5.5 gal
Will brew this one this weekend. Have enough lighter coloured ales and want something a little darker.
May 4, 2010 pm 09:27pm
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Ingredients (Extract, 5.5 gal)
- 1 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .5 lbs
American Caramel 120°L
American Caramel 120°L
Provides color, a unique flavor, body, and contribures to foam retention and beer stability. Gives a pronounced to sharp caramel flavor and a deep red color.
- .5 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 6 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- .5 lbs
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- .5 lbs
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- .5 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 2 oz
Willamette - 5.0 AA% pellets; boiled 60 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- .5 oz
East Kent Goldings - 5.0 AA% whole; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
Wyeast 1084 Irish Ale™
Wyeast 1084 Irish Ale™
Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.
Notes
Grains 1 lbs. American Chocolate Malt .5 lbs. American Caramel 120°L .5 lbs. Roasted Barley Extract 6 lbs. Liquid Light Extract Adjuncts .5 lbs. White Table Sugar .5 lbs. Wheat Flaked .5 lbs. Buckwheat Honey .5 lbs. Malto-Dextrin 1 tsp Irish Moss 5 oz Dextrose (for priming) Hops 2 oz. Willamette .5 oz. East Kent Goldings Yeast WYeast 1084 Irish Ale Process Steep grains (including wheat) in 150 F water for 45 min. Sparge w/ 1/2 or 1 gal water. Bring to boil, turn down head and add: extract, honey, sugar and Willamette hops and malto-d. With 15 min left to go add EKG hops and Irish Moss. After full 60 min boil, cool, rack to primary, top off to 5.5 gal. Pitch yeast, primary 4-5 days, secondary for ~7 days. Add corn sugar (dissolve in about 1 cup water) and bottle.
Style (BJCP)
Category: 13 - Stout
Subcategory: A - Dry Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.036 - 1.050 |  |
| Terminal Gravity: | 1.011 | 1.007 - 1.011 | |
| Color: | 28.5 SRM | 25 - 40 | |
| Alcohol: | 5.7% ABV | 4% - 5% | |
| Bitterness: | 32.9 IBU | 30 - 45 | |
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