skins Posted August 28, 2010 Share Posted August 28, 2010 As soon as the weather gets a little warmer I plan to put down a dark ale. At the moment I have a green neck lager in the fermenter which is just about ready to bottle after 3 weeks at about 15C and some more Australian style lager conditioning and some other lager drinking. So I am keen to get into some ales as that is what I prefer to drink. I have seen two alternatives in the recipes for making a dark ale. Using the dark ale can with BE2, or using pale ale can with dark liquid malt and 200g of sugar. I am just wondering what differences the 2 different recipes make? Would you expect more body in the one with DLM? Or is this just incorporated into the can anyway? Has anyone tried both? Thanks in advance Skins Link to comment Share on other sites More sharing options...
PB2 Posted August 28, 2010 Share Posted August 28, 2010 The Dark Ale Beer Kit was available before our commercial Dark Ale - produces a beer quite a lot higher in bitterness. While the Dark Ale recipe is an attempt to produce something close to our commercial Dark Ale [biggrin] Link to comment Share on other sites More sharing options...
skins Posted August 28, 2010 Author Share Posted August 28, 2010 thanks, I'll give the recipe a go in a few weeks. Any ideas for the other half of the can of malt other than making a second batch? skins Link to comment Share on other sites More sharing options...
PB2 Posted August 28, 2010 Share Posted August 28, 2010 Perhaps, toss it into an FV with a Stout beer kit and a cup of sugar - make it to 18 litres. Link to comment Share on other sites More sharing options...
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