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Murphy’s Stout clone

5 gallons/19 L, extract w/ grains; OG = 1.038; FG = 1.007; IBU = 36; SRM = 41; ABV = 4.0%

Ingredients:

2.66 lbs. (1.2 kg) Muntons Light liquid malt extract (LME)
0.66 lbs. (0.3 kg) Muntons Light dried malt extract (DME)
1.0 lb. (0.45 kg) 2-row pale ale malt.
2.0 oz.  (57 g) crystal malt (90 °L)
3.0 oz.  (85 g) chocolate malt
10 oz. (0.28 kg) roasted barley (500 °L)
12 oz. (0.34 kg) cane sugar
9.33 AAU Willamette hops (60 mins)(1.9 oz./53 g of 5% alpha acids)
0.25 oz. (7.1 g) East Kent Goldings (EKG) hops (15 mins)
White Labs WLP005 (Dry English Ale) yeast (1 qt./1 L yeast starter)
2/3 cup corn sugar (for priming)

Step by Step:

Steep all crushed grains at 150 °F (66 °C) in 1.35 gallons (5.1 L) of water for 45 minutes. Add 1.2 gallons (4.5 L) of water and DME to “grain tea” and bring to a boil. Add Willamette hops and boil for 60 minutes. Add LME, sugar and EKG hops for final 15 minutes of the boil. Cool wort, siphon to fermenter, aerate and pitch yeast. Ferment at 70 °F (21 °C). Bottle with corn sugar.

All-grain option:

Replace first three ingredients with 5 lbs. 12 oz. (2.6 kg) 2-row pale ale malt. (Option: Treat water with CaCO3 to reach 150 ppm CO32+.) Combine pale and crystal malt with 2.1 gallons (8.0 L) of water at 161 °F (71 °C). Stir dark grains into the top half of the grain bed and the mash should settle in to a temperature of 150 °F (66 °C). Mash for 60 minutes. Boil 90 minutes, adding hops at times indicated in the recipe. Add sugar for final 15 minutes of boil. Ferment at 70 °F (21 °C). Keg (and perhaps push with nitrogen) or bottle.