BYO Murphy's-Style Dry Stout (orig) Beer Recipe | All Grain Irish Stout | Brewer's Friend
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BYO Murphy's-Style Dry Stout (orig)

122 calories 12.7 g 330 ml
Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 24.4 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Jamil Zainasheff, BYO September 2008
Calories: 122 calories (Per 330ml)
Carbs: 12.7 g (Per 330ml)
URL: https://byo.com/body/item/1674-style-profile
Created: Sunday August 27th 2017
1.040
1.010
4.0%
35.6
35.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.72 kg United Kingdom - Maris Otter Pale2.72 kg Maris Otter Pale 38 3.75 69.5%
794 g Flaked Barley794 g Flaked Barley 32 2.2 20.3%
397 g United Kingdom - Roasted Barley397 g Roasted Barley - (late boil kettle addition) 29 550 10.2%
3,911 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
44 g Kent Goldings44 g Kent Goldings Hops Pellet 5 Boil 60 min 35.6 100%
44 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 67 °C 60 min
Temperature -- 76 °C --
Fly Sparge -- 77 °C --
Starting Mash Thickness: 3 L/kg
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.25 Volumes
 
Notes

Murphy's-Style Dry Stout
(5 gallons/19 L, all-grain)
OG = 1.040 (10 °P)
FG = 1.010 (2.5 °P)
IBU = 38 SRM = 33 ABV = 4%

Ingredients
6.0 lb. (2.72 kg) British pale ale malt
1.75 lb. (794 g) flaked barley
14.0 oz. (397 g) roasted barley (500 °L)
7.75AAU Kent Golding pellet hops (1.55 oz./44 g at 5% alpha acids) (60 min.)
White Labs WLP007 (Dry English), Wyeast 1098 (British Ale) or Danstar Nottingham yeast

Step by Step
I use Crisp Malting's British Pale Ale malt (made from Maris Otter) as my base grain, but other malts of a similar nature should work well. The roasted barley and flaked barley I use is from Great Western Malting Co. Feel free to substitute any high quality product of a similar flavor and color from a different supplier. My hops are in pellet form and come from Hopunion.

In this recipe the roasted barley is milled normally along with the other grains. Dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 152 °F (67 °C). Hold the mash at 152 °F (67 °C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.4 L) and the gravity is 1.031 (7.8 °P).

The total wort boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort rapidly to 69 °F (21 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly.

Ferment at 69 °F (21 °C). Slowly raise the temperature during the final 1⁄3 of fermentation by 6 °F (3 °C) to reduce diacetyl levels in the beer. When finished, carbonate the beer to approximately 1 to 1.5 volumes and serve at 52 to 55 °F (11 to 13 °C).

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  • Public: Yup, Shared
  • Last Updated: 2017-08-27 13:12 UTC
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