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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: |
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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 |
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| 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 |
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| 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 |
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| 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.
