This recipe appears in the July/August 2017 issue of Zymurgy magazine in the article Small Batch, Big Flavor, All Grain by Chris Colby.
Recipe courtesy Chris Colby
This is a dry stout reminiscent of Murphy’s Pub Draught, now sold in widget cans. Murphy’s stout is slightly mellower and a little less bitter than Guinness. There’s also a hint of chocolate and caramel in the malt. In my opinion, it tastes better when carbonated with pure CO2 than it does when pushed with beer gas. If you like session ales and are disappointed that you can only find Murphy’s in widget cans, this is a great recipe to try.
The Cure from Cork | Dry Stout
- 3.38 lb. (1.53 kg) English pale ale malt
- 1.2 oz. (34 g) dark crystal malt (90° L)
- 1.8 oz. (51 g) chocolate malt
- 6.0 oz. (170 g) roasted barley (500° L)
- 0.54 oz. (15 g) Target, 10% a.a. @ 60 min (34 IBU)
- White Labs WLP007 Dry English Ale
- 80 ppm calcium, 20 ppm magnesium, 240 ppm carbonate
- 7.5 oz. (213 g) cane sugar @ 15 min.
- 0.125 tsp. (0.6 mL) yeast nutrient @ 15 min
- 2.5 oz. (71 g) corn sugar (to prime bottles for 2.0 volumes of CO2)
- Original Gravity: 1.038 (9.5° P)
- Final Gravity: 1.007 (1.8° P)
- ABV: 4.1%
- IBU: 34
- SRM: 41
- Efficiency: 65%
Crush dark grains separately from pale malt (you will likely need to tighten the mill gap a bit for the smaller dark grains). In your brew pot, mash grains at 150° F (66° C) in 5.5 qt. (5.2 L) of brewing liquor for 45 minutes. Heat mash, stirring while you do, to 168° F (76° C). Scoop mash into a 3 gal. (11.4 L) beverage cooler, lined with a mesh steeping bag. Recirculate wort, then begin running off. Sparge with about 6 qt. (5.7 L) of 170° F (77° C) water until you yield 2.5 gal. (9.5 L) in your brew pot. Add water to achieve a pre-boil volume of 3.5 gal. (13.2 L).
Boil wort hard for 90 minutes, adding hops as indicated. Your post-boil volume should be slightly over 3 gal. (11.4 L) Keep a separate pot of water boiling in case you need to top up the wort during the boil. Stir in sugar and yeast nutrients for the final 15 minutes of the boil. Cool wort and rack to fermenter. Aerate well, pitch yeast, and ferment at 70° F (21° C). Keg or bottle condition. You can push this beer with nitrogen if you like, but I think it tastes better with “normal” CO2 bubbles.
Substitute 2.75 lb. (1.25 kg) pale malt extract syrup for pale malt. Steep remaining malts at 156° F (69° C) for 30 minutes. Drain, rinse grains with 170° F (77° C) reverse osmosis or distilled water. Dissolve extract completely in wort, then top up with rinse water until desired boil volume is reached. Proceed as above.