In the Fermentor: St Patrick's Stout

I recently looked at my calendar and realized that St Patrick's Day is only a few weeks away. Thankfully, I have just enough time left to throw together a quick Irish Stout for the occasion.

My favorite Stout from Ireland is Murphy's. I greatly prefer it to the old standby of Guinness. I did a fair amount of research and put together this recipe for five gallons of Irish joy. I doubt it will be anywhere near an exact match, but I think it will be tasty nonetheless.

To help circumvent the chance of astringent flavors from the roasted grains, they were added after the Saccharification Rest. I also added a teaspoon of Irish Moss for the final 15 minutes of the boil.

The five gallon recipe is below:

Grains:
7 lbs Crisp Maris Otter
10 oz Crisp Roasted Barley
8 oz Crisp Chocolate Malt

Hops:
0.5 oz Galena (13.4% a.a.): 60 min

Total Boil Time:
60 min

Yeast:
Safale S-04

Mash Schedule:
Saccharification Rest: 150F for 60min (Maris Otter only)
Mashout: 168F for 20 minutes (All grains)

Original Gravity:
1.042
Estimated Final Gravity:
1.009

IBU: 28
SRM Color: 39

Fermentation Schedule:
1 Week Primary
2 Weeks Secondary
2 Weeks Bottle Conditioning

Cost: $13 per case
Commercial Equivalent: Avery Out of Bounds Stout: $32 per case
Savings: $19

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