Now I’m not really sure that this was marketed as a Stout. But I’m guessing that it was. I’d plump for it being sold as Single Stout. Despite only having a gravity about the same as a London Porter.
The grist is the same as that of their Porter. That is, 92% pale malt and 8% black malt. Which is pretty stripped down compared to the Stouts brewed in London. Where, in addition, brown malt, flaked maize and a couple of types of sugar were pretty standard.
There is a slightly higher rate of hopping than in Porter: 6 lbs per quarter (336 lbs) compared to 5 lbs. The hops themselves were, but no all, English. Two from the 1904 season and one undated. There was a single type of Oregon hops, also from 1904.
Was this aged at all before sale? I doubt it. Though there may have been some aged beer blended with it at racking time. Some Kraeusen, too, possibly.
| 1906 Murphy X Stout | ||
| pale malt | 11.50 lb | 92.00% |
| black malt | 1.00 lb | 8.00% |
| Fuggles 100 mins | 0.875 oz | |
| Fuggles 60 mins | 0.875 oz | |
| Fuggles 30 mins | 0.875 oz | |
| Fuggles dry hops | 0.75 oz | |
| OG | 1053 | |
| FG | 1012 | |
| ABV | 5.42 | |
| Apparent attenuation | 77.36% | |
| IBU | 27 | |
| SRM | 29 | |
| Mash at | 149º F | |
| Sparge at | 175º F | |
| Boil time | 100 minutes | |
| pitching temp | 57º F | |
| Yeast | WLP004 Irish Stout | |
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