Murphy's Irish Stout Clone - AG, Mini Mash & Ext.

All Grain, Mini Mash and Extract Versions.

Extract Version

1.8kg (4lb) Light Malt Syrup (Mountmellick if possible)
450g (1lb) Light Dried Malt Extract
230g (8oz) Sugar (Cane Sugar)
255g (9oz) Roasted Barley
170g (6oz) British Chocolate Malt
115g (4oz) 55L British Crystal Malt
28g (1oz) Target @9% AA (9 HBU)(Bittering Hop) (60mins)
7g (1/4oz) East Kent Goldings (Flavour Hop) (15mins)
1tsp (5ml) Irish Moss

Yeast Preferred - Wyeast 1084 Irish Ale Yeast or Wyeasts 1098 British Ale Yeast

Crack and Steep grain (Roasted Barley, Chocolate Malt and Crystal) in 3.8L (1 Gallon) of 65.5c (150F) for 30 mins.
Strain the grain into your brew pot. Sparge (rinse) the grain with another 1.9L (1/2 Gallon) of 65.5c (150F).
Add sparge water to brew pot for 5.7L (1.5 Gallons) total volume. Bring to the boil then remove from heat.
Add Light Malt Syrup, Light Dried Malt Extract and Cane sugar. Mix well.
Add water until volume in brew pot is 9.5L (2.5 Gallons)
Bring to the boil and add Target Hops.
Boil for 45mins then add the East Kent Goldings Hops and the Irish Moss.
Boil for a further 15mins.
Cool wort , pour into fermenter and top to 19.5L (5 1/8 Gallons)
When the wort temperature is under 21c (70F) pitch your yeast.
Ferment for 7 days in primary then rack to secondary.
Bottle or Keg after another 7 days.
This beer will be ready to drink as soon as it is carbonated but will peak at 2-4 months. Serve at 10c (50F)


Mini-Mash

Mash 350g British 2-Row Pale Malt with the specialty grains at 65.5c (150F) for 90mins. Then follow the extract recipe omitting the Light Dried Malt Extract at the beginning of the boil.


All Grain

Mash 2.8kg (6.25lb) British 2-Row Pale Malt with the specialty grains at 66.7c (152F) for 90mins. Add 22.3g of Target @9% AA (7.2 HBU) (***20% less then the extract recipe above) and the cane sugar for 90mins of the boil. Add the flavour hops and Irish Moss for the last 15mins of the boil.

Thanks to - Clone Brews - Szamatulski