The excitement comes from a grist that’s different. There’s another element to the grist, other than just pale and black malt. And that element is amber malt. How exciting. Amber malt is something which turns up in stronger London Stouts. So it’s not such a surprise to see it here.
There are also changes with the hopping. For a start, the rate is far heavier at 14 lbs per quarter (336 lbs) of malt. Compared to just 5 lbs per quarter for Porter.
The types of hops are slightly different, too. There were two types of English hops, without any vintage listed. Along with Oregon hops from the 1904 and 1905 seasons.
With the high rate of hopping, my guess is that his was aged for a while. Probably at least six to twelve months.
| 1906 Murphy XX Stout | ||
| pale malt | 15.00 lb | 88.24% |
| black malt | 1.00 lb | 5.88% |
| amber malt | 1.00 lb | 5.88% |
| Cluster 90 mins | 3.00 oz | |
| Fuggles 60 mins | 3.00 oz | |
| Fuggles 30 mins | 3.00 oz | |
| Fuggles dry hops | 1.25 oz | |
| OG | 1072 | |
| FG | 1018 | |
| ABV | 7.14 | |
| Apparent attenuation | 75.00% | |
| IBU | 101 | |
| SRM | 30 | |
| Mash at | 153º F | |
| Sparge at | 175º F | |
| Boil time | 90 minutes | |
| pitching temp | 58º F | |
| Yeast | WLP004 Irish Stout | |
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