Let's Brew - 1906 Murphy Porter

Someone asked for more Irish recipes. Here you go.

Almost thirty years on and there have been a few changes to Murphy Porter. Most notably, the gravity is 6.5º lower.

There have also been changes to the grist. Where sugar has been dropped and the simplest grist imaginable adopted: just pale and black malt. Though there were five different types of the former. Some of which were definitely Irish.

The hopping rate has been halved, from 10 lbs per quarter (336 lbs) of malt to 5 lbs. Which is a pretty massive change. One reflected in the much lower (calculated) bitterness level of just 25 IBU.

Four types of copper hops were used. English from the 1904 and 1905 harvests; and Oregon, also from 1904 and 1905. Several types of English hops were used as dry hops.

1906 Murphy Porter
pale malt	10.00 lb	91.95%
black malt	0.875 lb	8.05%
Fuggles 100 mins	0.75 oz
Fuggles 60 mins	0.75 oz
Fuggles 30 mins	0.75 oz
Fuggles dry hops	0.75 oz
OG	1046
FG	1010.5
ABV	4.70
Apparent attenuation	77.17%
IBU	25
SRM	27
Mash at	149º F
Sparge at	176º F
Boil time	100 minutes
pitching temp	59º F
Yeast	WLP004 Irish Stout