Jamil’s Murphy’s-Style Dry Stout

Jamil’s 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 lb. (2.72 kg) British pale ale malt
1.75 lb. (794 g) flaked barley
14 oz. (397 g) roasted barley (500 °L)
7.75 AAU Kent Golding pellet hops (60 min.) (1.75 oz./50 g at 5% alpha acids)
White Labs WLP007 (Dry English), Wyeast 1098 (British Ale) or Danstar Nottingham yeast
1/3 cup corn sugar (if priming)

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.

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 or 3.1 L/kg) 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).

Jamil’s Murphy’s-Style Dry Stout

(5 gallons/19 L, partial mash)
OG = 1.040   FG = 1.010
IBU = 38   SRM = 33   ABV = 4%

Ingredients

3.3 lbs. (1.58 kg) Maris Otter liquid malt extract
1.5 lbs. (0.68 kg) British pale ale malt
1.75 lbs. (0.79 kg) flaked barley
14 oz. (0.4 kg) roasted barley (500 °L)
8.8 AAU Kent Golding hops (60 min.) (1.75 oz./50 g at 5% alpha acids)
White Labs WLP007 (Dry English), Wyeast 1098 (British Ale) or Danstar Nottingham yeast
⅓ cup corn sugar (if priming)

Step by Step

Place the crushed pale ale malt and flaked barley in a steeping bag. Heat 5 quarts (~ 5 L) to 165 °F (74 °C) then add the grain bag. Hold the mash at 152 °F (67 °C) for approximately 45 minutes or until enzymatic conversion is complete. Add the roasted barley and steep an additional 15 minutes. Rinse out the grains and top off to 6 gallons (23 L), adding the extract and water to the steeping liquour.

The total wort boil time is 60 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).