The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Murphy's Stout

Batch #117
Brewed 11-13-2011
To be a choco-milk stout

Brewer: Tinman Email: -
Beer: Murphy's Stout Style: Sweet Stout
Type: All grain Size: 6 gallons
Color:
185 HCU
Bitterness: 26 IBU
OG: 1.051 FG: 1.016
Alcohol: 4.6% v/v (3.6% w/w)
Water: none - city water
Grain: 10 lb. 0 oz. American 2-row
1 lb. 0 oz. American crystal 90L
1 lb. 0 oz. British chocolate
1 lb. 0 oz. British black patent debitterized
1 lb. 0 oz. Rolled oats
Mash: 62% efficiency
152 deg rest/ 90 mins/ 168 strike / 4.25 gals
162 deg rest/ 10 mins/ 170 deg water/ 2 gals
175 MO/ 10 mins/ 200 deg water/ 1.5 gals
collect 8 gals on 60 minute sparge
Boil: 75 minutes SG 1.039 8 gallons
1 lb. 0 oz. Lactose
IM at 10 mins
preboil 1.054
62% eff
SG 1.056 due to immersion chiller sprang a leak and added about 1/2 gallon water
Hops: 1.5 oz. Kent Goldings (5% AA, 60 min.)
Yeast: S-04 in 1 qt starter
Log: Pitched at 70 deg,ferm at 65 deg 7 days.
Carbonation: 2.0 volumes Corn Sugar: 3.52 oz. for 6 gallons @ 65°F
Tasting: Added 11.5oz Ghirardelli 60% cacao chocolate at FO. Note: will lock up a plate chiller-need to add to fermenter next time

Recipe posted 11/17/11.