Name: J. Murphy's On Mains Equilibrium Brewery Recipe
Cook time: 24 h
Total time: 24 h
Yield: 20 servings
Cuisine: American
Ingredients: 4.75 kg Pilsner (2-row pale) malt; 0.5 kg Flaked rice; 0.25 kg Vienna malt; 0.1 kg Carapils / dextrine malt; 18 g Saaz (4.5% AA) - bittering; 15 g Saaz (4.5% AA) - flavor/aroma; 14 g American lager yeast (clean, attenuative); 1 tsp Irish moss (or whirlfloc) - optional; 20 l Water - brewing (adjusted to soft-moderate profile); 120 g Corn sugar (priming)

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Heat 15 L of brewing water to about 74 °C to achieve a target mash temperature of 66 °C when grains are added (adjust volume for system losses).

Heat strike water

Dough-in the crushed Pilsner malt, flaked rice, Vienna malt and Carapils into the strike water, stirring to avoid dough balls until evenly mixed. Target mash temperature: 66 °C.

Hold the mash at 66 °C for 60 minutes. Perform gentle stir or mash recirculation at 15–20 minute intervals to maintain uniform temperature and enzymatic activity.

Perform a mash-out by raising temperature to 76–78 °C (hold 10 minutes) to reduce viscosity and prepare for lautering.

Lauter and sparge with ~5 L of water at 76 °C (adjust total sparge to collect ~18 L of wort depending on system losses) until runnings are clear. Collect enough pre-boil wort to yield approximately 18–20 L for a 20 L batch.

Bring the collected wort to a vigorous boil and start a 60-minute timer for the boil.

At the start of the 60-minute boil, add 18 g Saaz hops (bittering). Boil vigorously to isomerize alpha acids.

Bittering addition

With 10 minutes left in the boil, add 1 tsp Irish moss or a whirlfloc tablet to help protein coagulation and improved clarity.

Clarifying addition (optional)

At 5 minutes left in the boil, add 15 g Saaz hops for gentle flavor and aroma contribution. Do not boil these for long to retain delicate hop character.

Flavor/aroma hop addition

At the end of the boil, turn off heat and prepare to chill wort immediately to avoid DMS and oxidation.

Chill the wort rapidly (counterflow chiller or immersion) to about 10–12 °C for lager yeast pitching. Aim to get from boiling to target within 30–60 minutes to minimize contamination and off-flavors.

Transfer chilled wort to a sanitized fermenter, leaving trub behind. Top up with additional water if necessary to reach 20 L total volume. Aerate the wort thoroughly (oxygenate to ~8–10 ppm O2) by shaking, splashing, or using pure O2.

Rehydrate or pitch the American lager yeast (14 g) according to manufacturer instructions. Pitch at 10–12 °C. Ensure good homogenization of yeast in wort.

Allow primary fermentation to proceed at 10–12 °C. Expect fermentation to begin within 24–48 hours. Maintain this temperature until vigorous activity subsides (typically 7–10 days).

After primary fermentation, raise temperature slowly to 15–16 °C over 48 hours for a diacetyl rest and hold for 2–3 days to allow yeast to clean up off-flavors.

After diacetyl rest, begin a slow lagering/conditioning phase by lowering temperature progressively to 2–4 °C over 3–5 days and hold for 2–4 weeks to clarify and mellow the beer.

When conditioning is complete and kegging or bottling is planned, prepare priming sugar by dissolving 120 g corn sugar in 250 ml boiling water, cool and sanitize.

For bottling: add the cooled priming solution to the bottling bucket, rack beer gently onto priming solution to mix evenly, then bottle and cap. Condition bottles at 18–20 °C for 10–14 days for carbonation, then cold-condition at 4 °C for clarity and stability.

For kegging: purge the keg with CO2, transfer beer, and carbonate to target volumes (2.5–2.8 volumes CO2) by force-carbonation or set-and-forget at 2–4 °C.

Chill, serve polished pale golden lager at 3–6 °C. Expect final gravity around 1.010–1.012 and ABV approximately 4.6–5.0% (target 4.8%).

Equilibrium Brewery

Descriptors

Tasting Notes

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