Trusty1 Posted March 31, 2010 Share Posted March 31, 2010 Morning all, The recipe in the 'how to brew' section calls for 750ml of DMX and 200gms of sugar for the dark ale made with Pale Ale Kit. I have some dry dark malt at my disposal. Any ideas on how much of the dry stuff I should be using to get the same results as if using the recipe? Anything else that I might add (or reduce/eliminate) to enhance the end result, remembering I enjoy all beers but particularly dark stuff. Thanks Trusty Link to comment Share on other sites More sharing options...
PB2 Posted March 31, 2010 Share Posted March 31, 2010 750g of liquid is about the same as 600g of dry. Link to comment Share on other sites More sharing options...
Trusty1 Posted March 31, 2010 Author Share Posted March 31, 2010 thanks Paul, is this a recipe that would benefit using the recultured yeast from pale ale? Link to comment Share on other sites More sharing options...
PB2 Posted March 31, 2010 Share Posted March 31, 2010 The kit yeast will make a nice beer while the Coopers commercial ale culture will throw easters*, combining with the dark malts to make something closer to the real thing. *esters Sorry, couldn't resist the pun, forgive me... Link to comment Share on other sites More sharing options...
Luke Posted March 31, 2010 Share Posted March 31, 2010 easters* Hehehe! Just working my way through a 5kg bag of Picnic 2nds as I type this!!! (Just work around the corner from Cadbury in Ringwood) Link to comment Share on other sites More sharing options...
PB2 Posted March 31, 2010 Share Posted March 31, 2010 5 kilos??? See Luke's big hair, see big Luke... Link to comment Share on other sites More sharing options...
rossm Posted April 1, 2010 Share Posted April 1, 2010 ...the bloke with bad teeth and pimples!....(5 Bloody Kilos, crikey!) Link to comment Share on other sites More sharing options...
Trusty1 Posted April 1, 2010 Author Share Posted April 1, 2010 only 5kgs, why don't you man up and have a real, fair dinkum crack! Thanks for the help with the dark ale tips. I think I'll try the cultured yeast for this one. Link to comment Share on other sites More sharing options...
Rutherglen Rambler Posted April 1, 2010 Share Posted April 1, 2010 Hey Luke, I've got about 50 kilos of chocolate from a manufacturer near my place! Just wondering if you were interested in any of it? I can't stand the sight of the bloody stuff any more! Link to comment Share on other sites More sharing options...
Luke Posted April 1, 2010 Share Posted April 1, 2010 Sorry for hi-jacking this post, but I'll be right RR! Trusty, go for the yeast culture, have you tried steeping grains? I reckon 250g of chocolate malt steeped and added to the boil would go down a treat. (You'll get a nice fresh grainy/roasty flavour) Link to comment Share on other sites More sharing options...
Trusty1 Posted April 1, 2010 Author Share Posted April 1, 2010 thanks Luke, I haven't tried steeping grains, is there somewhere on here that gives a run down on what's required and how it done etc? I wouldn't mind giving it a burl. Trusty Link to comment Share on other sites More sharing options...
Luke Posted April 1, 2010 Share Posted April 1, 2010 I just roll the grain in a zip-lock bag with a rolling pin until it's cracked open and put it in a big coffee plunger jug and fill it with about 70deg C water and let it sit for about 20 mins. Then I push down the plunger and pour the liquid into a big saucepan. Then I re-wet the grain in the jug with hot water straight from the tap and repeat until I get about 3lts of wort in the pan. I then add the dry malt,extra hops and boil it for about 10 mins and stir in the kit when I turn off the flame. Cool it down in the sink with the lid on and you'll be sweet! Link to comment Share on other sites More sharing options...
John Posted April 6, 2010 Share Posted April 6, 2010 Cheers Luke - does sound yummy. I was considering a dark ale next and looking to try steeping some grains to add to the HB learning curve. Do you drop any of the other fermentables from the recipe above? What type/how much hops would you add to this one? Link to comment Share on other sites More sharing options...
Luke Posted April 12, 2010 Share Posted April 12, 2010 Hi John, I wouldn't drop any of the other fermentables off the above recipe. Hops - far out! I reckon anything would be ok! Just go easy on the high Alpha Acid % varieties. Link to comment Share on other sites More sharing options...
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