Nick Posted October 18, 2012 Share Posted October 18, 2012 i am going to do an irish stout on the weekend, straight off the "how to brew". i have always enjoyed Murphies Irish stout in the 440ml can with a widget. is any one familiar with MIS and is the recipe close? any suggestions on how to improve or make it close? would a small amount of golden sysrup help to make it a more creamy beer? not sure why i would think that, but i know the brains trust here will put me in the right direction.[unsure] Link to comment Share on other sites More sharing options...
Guest Posted October 18, 2012 Share Posted October 18, 2012 I think you will be hard pressed to get an extract murpheys recipe to be honest mate.. not coz it's a bad drink but because its a good one and probably hard to replicate without such things as water adjustments and a decent grain additon. I may be wrong but if you do find one be sure to post it here [wink] The 2can stout that goes about here sometimes gets a good wrap, maybe someone knows where that is and can point you that way. Yob Link to comment Share on other sites More sharing options...
Nick Posted October 18, 2012 Author Share Posted October 18, 2012 "Good to hear that you like the Irish Stout - I designed it to come out somewhere between a Murphy's and a Guinness in the 440ml can." i found this in an old thread from 2007, if PB2 is correct, i will be a very happy boy[love] Link to comment Share on other sites More sharing options...
LordEoin Posted October 19, 2012 Share Posted October 19, 2012 lol, that's pretty much exactly how I described it on another thread somewhere lost to the sands of time. Well done Paul, now just remove the guinness factor from it and it is perfect [biggrin] Anyway, last time I brewed this I based it loosely off the Best Extra Stout and Irish Stout recipes and ended up with : Brewmaster Irish Stout to 22l 500g dark dry malt 500g Dry wheat Malt 500g Dextrose OG 1.047, pitched at 22C Brewed at 18C FG 1.014 Primed @ 6g per liter. ABV (aprox)4.8% I'm itching to make another batch, but I'm trying to choke down the International Stout at the moment (not as nice). When I make it next I think I'll probably do away with the dextrose and use another 500g LDM or some chocolate grain or something. So yeah, the Irish stout is approved by a beer bellied Irishman [biggrin] Link to comment Share on other sites More sharing options...
Guest Posted October 19, 2012 Share Posted October 19, 2012 I wouldn't question that recipe from LordEoin.... getting it from the Irish is a bonus [rightful] Nevertheless, I also agree with Yob. The toucan stout is a good one too and very very easy to make. It does need time in the bottle but is a nice drop when ready. I still have one on tap from last January [biggrin] 1 can Coopers Stout 1 can Dark Ale 1kg Dextrose Both kit yeast Link to comment Share on other sites More sharing options...
Muddy Waters Posted October 19, 2012 Share Posted October 19, 2012 +1 to what Bill said - Toucan stout + Time = [love] Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 19, 2012 Share Posted October 19, 2012 +2 to the toucan stout. I brewed one a little while ago, it's been in the bottles a bit over a month I think. I tried one last week to see how it's progressing, even now it's a nice drop, but it will be left alone largely until next winter I'd imagine. I'll try one a month just out of curiosity but I've got plenty of other brews to drink while it ages.[biggrin] Link to comment Share on other sites More sharing options...
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