How to Make Murphy's Irish Stout

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How to Make Murphy's Irish Stout

None of us are traveling to Cork, Ireland anytime soon--so brewing your own Murphy's Irish Stout is the perfect passport to the Emerald Isle. This stout is a black beer with a dry-roasted character thanks to the use of roasted barley. 

Here's the Philly Homebrew Outlet recipe, adapted by Jim Fish:

 

Type: All Grain

Batch Size: 7 gal

Boil Size: 8.14 gal

Boil Time: 60 min

End of Boil Volume: 7.65 gal

Final Bottling Volume: 6.75 gal

Fermentation: Ale, Two Stage

Equipment: Anvil Foundry 10.5 (5 gal batch size)

Estimated Mash Efficiency: 75.5%

 

Ingredients:

 

Amount Name Type # %/IBU Volume
7 lbs 8oz Pale Ale, Finest Maris Otter (Simpsons) Grain 1 71.4% .62 gal

1 lbs

Viking Chocolate Light Malt (203.0 SRM) Grain 2 9.5% .23 gal
12.0 oz Roasted Barley (300.0 SRM) Grain 3 7.1% .02 gal
8.0 oz Caramel Malt -40 (Briess) (40.0 STM)  Grain 4 4.8% .02 gal
4.0 oz Black Malt (Simpsons) (845.9 SRM) Grain 5 2.4% .02 gal
8.00 oz Cane (Beet) Sugar (Boil) Sugar 6 4.8%  
1.00 oz Magnum (12.00%) Boil 60.0 min Hop 7 34.9 IBU  
1.40 items Whirlfloc Tablet (Boil 15.0 min) Fining 8 5.1  
1.0 package House (Imperial Yeast #A01) Yeast 9 -  
1.40 tsp Yeast Nutrient (Primary 3.0 days) Other 10 -  

 

Gravity, Alcohol Content and Color

 

Est. Original Gravity: 1.041 SG

Est Final Gravity: 1.007 SG

Estimated Alcohol by Volume: 4.4%

Bitterness: 34.9 IBUs

Est Color: 33.3 SRM

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