Last Minute Stout For Saint Patricks Day – Murphy’s Irish Stout Clone Recipe

February 26, 2013

2013, Beer Recipes, Holiday Recipes, Recipes

Every year there is so much pressure to have a beer for Saint Patrick’s day (March 17th 2013) . If you are a homebrewer your friends are most likely looking for you to come up with something great. If you are doing bottles, well you are flirting with disaster if you are making it now. You can try to push it and get it done but there is a chance it won’t carbonate right in the amount of time that you need it. If you are doing kegs, you are fine.

So to choose a beer that will be ready in the limited amount of time you have, you need to choose one that is going to have a low ABV. Having a low ABV clues you in that there it is not going to gain much complexity with age and also the fermentation process will be a bit shorter as well. Now, what does that mean for recipe choice. For me it’s simple – I’m going tried and true Irish Stouts. The actual type of stout is called a, “Dry Stout”

It has an off white head, hints of coffee, mild bitterness and is pretty clean. They really don’t last that long on the shelf (2-4 months) so make sure that you drink it up. Surely that won’t be a problem though with it being Saint Patrick’s day. This is a good dry stout to make, it’s Murphy’s Irish Red Stout.

Ingredients

9 oz Roasted Barley

6 oz Chocolate Malt

4 oz 60L Crystal Malt

4 lbs Golden Light DME

8 oz Cane Sugar

1 oz Target Hops (60 min)

1/4 oz East Kent Golding Hops (15 min)

WLP 004 or Saf – 04

Specs

OG: 1.042

FG: 1.009

IBU: 35

SRM: 77

ABV: 4.2%

Directions

Heat 2.5 gallons of water up to 150
Steep grains for 30 minutes
Take grains out
Add DME and cane sugar
Bring to boil
Add Target hops
Boil for 45 minutes
Add East Kent Golding hops
Boil for 15 minutes
End boil
Cool down, put in fermenter, fill to 5 gallons
Pitch yeast
Let ferment in primary for 1 week (that’s if you are rushing 2 weeks will be good if you are not rushing)
Bottle and drink when carbonated