Murphy’s Pub Draught clone
Murphy’s Pub Draught, all-grain clone
Murphy Brewery, Ltd., Ireland
(5 gallons/19 L)
OG = 1.038 FG = 1.007
IBU = 32 SRM = 41 ABV = 4.0%
Ingredients
5 lb. 12 oz. (2.6 kg) 2-row pale ale malt
2.0 oz. (57 g) crystal malt (90 °L)
3.0 oz. (85 g) chocolate malt
10 oz. (0.28 kg) roasted barley (500 °L)
12 oz. (0.34 kg) cane sugar (15 min.)
8 AAU Target hops (60 min.) (0.72 oz./20 g of 11% alpha acids)
0.25 oz. East Kent Goldings (15 min.)
White Labs WLP007 (Dry English Ale) yeast (1 qt/~1L starter) 2/3 cup corn sugar (for priming)
Step by Step
Treat water to about 150 ppm CaCO3. Heat 2.5 gallons (9.5 L) of strike water to 161 °F (72 °C). Mash in pale malt and crystal malt first, then stir dark grains into top layer of the grain bed. Mash at 150 °F (66 °C) for 60 minutes. Boil 90 minutes. Ferment at 70 °F (21 °C). Bottle with corn sugar or keg (and preferably push beer with nitrogen mix).
Murphy’s Pub Draught, extract with grains clone
Murphy Brewery, Ltd., Ireland
(5 gallons/19 L)
OG = 1.038 FG = 1.007
IBU = 32 SRM = 41 ABV = 4.0%
Ingredients
2.66 lbs. (1.2 kg) Muntons Light dried malt extract
0.66 lbs. (0.3 kg) Muntons Light liquid malt extract
2 oz. (57 g) crystal malt (90 °L)
3 oz. (85 g) chocolate malt
10 oz. (0.28 kg) roasted barley (500 °L)
12 oz. (0.34 kg) cane sugar (15 min.)
8 AAU Target hops (60 min.) (0.72 oz./20 g of 11% alpha acids)
0.25 oz. East Kent Goldings (15 min.)
White Labs WLP007 (Dry English Ale) yeast (1 qt/~1L starter) 2/3 cup corn sugar (for priming)
Step by Step
In a large (8 qt./~8 L) kitchen pot, steep crushed grains at 150 °F (66 °C) for 20 minutes in 3 qts. (~3 L) of water. While grains are steeping, heat 1.75 gallons (6.6 L) of water to 180 °F (82 °C). Scoop 2 qts (~2 L) of water from brewpot and add to “grain tea” in kitchen pot. Remove grain bag and place in colander over brewpot. Pour diluted “grain tea” through the bag, then discard grains.
Bring liquid in brewpot to a boil, then stir in dried malt extract. Return to a boil, add hops and boil for 60 minutes. Add second charge of hops, liquid malt extract and sugar with 15 minutes left.
Cool wort and transfer to fermenter. Add water to make 5 gallons (19 L) and aerate. Pitch yeast and ferment at 70 °F (21 °C). Bottle with corn sugar.
