Murphysish

[fergus]

Hey all,

I am looking to get as close to a Murphy's recipe as I can considering it is next to impossible to find here. Reading the BJCP, it says the grist is more like a historical London stout. I checked that out and found a Barclay Perkins 1887 recipe; pale male, brown, black, amber, crystal 60 & #3 invert sugar. I am wondering about a substitute for the invert sugar, mostly because I don't have time to make it. It seems like Lyle's Golden Syrup (though maybe not as dark as #3), is probably a good substitute. What do you folks think? I had formulated this;

Amt                   Name                                     Type          #        %/IBU         
2.69 kg               Maris Otter Malt (Muntons) (3.0 SRM)     Grain         1        61.0 %       
0.61 kg               Victory Malt (biscuit) (Briess) (28.0 SR Grain         2        13.8 %       
0.44 kg               Thomas Fawcett Brown Malt (76.0 SRM)     Grain         3        10.0 %       
0.23 kg               Thomas Fawcett Crystal Malt 11 (65.0 SRM Grain         4        5.2 %         
0.22 kg               Chocolate Malt (Thomas Fawcett) (508.0 S Grain         5        5.0 %         
0.11 kg               Black Malt (Hugh Bairds) (745.0 SRM)     Grain         6        2.5 %         
0.11 kg               Roasted Barley (Muntons) (525.0 SRM)     Grain         7        2.5 % 

It seems like the roasted barley is out of place for Murphys though; it's been so long since I had one, I don't recall the flavour profile. Anyway, all comments/feedback  are appreciated. Also, if anyone has an recipe that they consider close, and don't mind sharing, I would be extremely grateful if you were to share.

Cheers,

Ferg

[dcalnan]

I say for Murphy's  just pale, crystal, chocolate and roasted barley. There's no biscuit in it, definitely no golden syrup. I think byo had a recipe a while back.

[darren996]

Recipe from clonebrews

Batch size 19.5 litres

2.8 kg British 2 row
225g roasted barley
170g British chocolate
113g 57l crystal
Mash at 66.7 for 90
Bring to boil and boil for 90
181g cane sugar
22g target 9 % AA @ 60 min
7g east Kent Gouldings and Irish moss at 15 mins

wyeast 1084 or wyeast 1098

Ferment @ 20 degrees

[Qs]

That's a very fussy grist you have there.  I'd agree that a little crystal is what you need.  I'm not even sure on the chocolate, I've done stouts with a little chocolate and it browns up the head in a way that Murphys head just isn't.