Murphy's Irish Stout

Murphy's Irish Stout

This recipe, with a couple of small additions by us, was provided by Des Newman, a customer at our Enoggera store.  Des became a convert to Murphy's after traveling around Ireland and sampling the real thing.  Des considers the Murphy's to be much superior to the Guinness.

You Will Need:

· 1.5kg Tin of Stout (Black Rock Miner's Stout would be suitable)

· 2/3 Cup Chocolate Malt

· 1/3 Cup Black Malt (or Roasted Barley, for authenticity)

· 100g Lactose

· 500g Light Dried malt (Optional to increase alcohol to about 4.5%)

· 125g Blackstrap Molasses

· Safale yeast

Procedure:

· The night before brewing, steep the grains and lactose in a litre of water at about 70 degrees C for 30 minutes.

· Strain out the grain, pouring a litre of hot water through the sieve to rinse the grain, and boil the juice (wort) for 10 minutes.

· Store the wort in a closed sterile container overnight.

· Add the pre-prepared wort to the fermenter, along with the tin of stout.

· Add the light malt and the blackstrap molasses.

· Add one litre of hot water to dissolve it all.

· Top up the fermenter to 23 liters, add the yeast and leave to ferment.

(Caution: This brew can bubble away madly, so use a 30lt fermenter, or leave off the airlock for one day)