weggl Posted October 29, 2011 Posted October 29, 2011 Post your Dark Ales and Stouts Here, so the good recipes will be easy to find. Weggl
NathanP Posted November 2, 2011 Posted November 2, 2011 I'm a big fan of the SMOTY Ale recipe on the website here. Sensational, especially once it's been aged for a few months. http://www.coopers.com.au/the-brewers-guild/how-to-brew/ale/smoty-ale
NewtownClown Posted November 2, 2011 Posted November 2, 2011 Breakfast Stout 20 litres Coopers Stout 1.7 kg BE2 1 Kg 250 grams Joe White Chocolate Malt 250 Aldi Instant oats toasted 2 hours at 160 C English Ale Yeast or Coopers re-cultured ale yeast. Ferment 18C allowed to rise to 22C over final three days
NewtownClown Posted November 2, 2011 Posted November 2, 2011 The label is incorrect. I keg this beer and bottle a few in pint sized bottles @ 1 carb drop or 1 teaspoon dex per bottle It is 5% ABV in the keg
weggl Posted November 4, 2011 Author Posted November 4, 2011 Hey Clown, I take it that the Aldi is the supermarket? Do you just dump the roasted Oats in?[innocent]
Squishy Posted November 5, 2011 Posted November 5, 2011 Bathurst Brew Can OS Dark Ale 1kg BE2 500g LDM 15g NS[love] 12 minutes 10g NS[love] @ Flameout Kit yeast or Recultured Coopers Yeast 23Ltrs
weggl Posted November 5, 2011 Author Posted November 5, 2011 Squishy, just made a Dark Ale but with no added hops. Do you reckon the Nelson makes an improvement? Weggl
Squishy Posted November 8, 2011 Posted November 8, 2011 Weggle Yep BIG Improvement. The dark ale kit is good but the hops gave it a real kick. Plenty of flavor and aroma but still with the Dark Ale bitterness and toastiness(not sure if thats a word)
Hairy Posted January 22, 2012 Posted January 22, 2012 This is a fairly recent brew of mine but it is already one of my favourites. It is even good to drink when young. 1.5kg Coopers Dark Liquid Malt 1.5kg Coopers Wheat Liquid Malt 200g Dextrose 200g Victory Malt 200g Medium Crystal Malt 100g Pale Chocolate Malt 25g Target Hops (10%AA) @ 40 min 20g Cascade Hops (5%AA) @ 10 min US-05 yeast 23 litres I don't know what style it is (dark wheat ale??) but I know it is tasty [love]
weggl Posted January 29, 2012 Author Posted January 29, 2012 To the Clown of Newtown, What do ya reckon if I use Irish Stout instead? just because iI have one. And after you roast the Oats do you just chuck e'm in? Your brew is now 3 months old, how did it come up? Weggl
Bear1525228171 Posted February 1, 2012 Posted February 1, 2012 Hi Clown, I too, like Weggl am interested in at which point you add the Oats to the Breakfast Stout. Also what FG can we expect from this recipe? Regards Bear
AdamH1525226084 Posted March 2, 2012 Posted March 2, 2012 Bump to see if Clown answers the above questions....[innocent]
Smithy Posted March 2, 2012 Posted March 2, 2012 I have this one going down tomorrow. Not sure how it will turn out, except being a big beer! Going for an extra style Stout here: Black Hole 1x Can Coopers Irish Stout 1.5kg Liquid Caramalt 1.5kg Liquid Roasted Black Malt 500g Dry Wheat Malt 12g Goldings (AA 5%) @ 20min 12g Willamette (AA 4.3%) Dry Hopped 2x US-05 Yeast OG 1071 FG 1020 Expecting around the 7% ABV here. Unfortunately my impulsiveness lead me to purchase finishing hops from my LHBS (all they stock), but for future brews they'll be pellets or plugs all the way :) If I remember, I'll post how it all turns out in a few months!
Guest Posted March 3, 2012 Posted March 3, 2012 That looks ok Smithy but I probably wouldn't bother with the liquid caramalt. If I did I'd only use half. Should come out ok though.
Smithy Posted March 3, 2012 Posted March 3, 2012 Hmm, I was actually thinking of the other way around, as I was thinking that the stout can plus the roasted can might make it a bit bitter for my liking, and hoping that the caramalt might smooth it out a bit. Thoughts?
Smithy Posted March 8, 2012 Posted March 8, 2012 Not sure if hijacking this thread is the right thing to do, but I just had a taste of the brew I posted up a few as I took an SG reading to see how we're tracking. It's down to 1040 from an OG of 1069 5 days ago. It's been sitting at 18C and there's still plenty of krausen (15cm ish) on top. It smells pretty awesome, quite toffee like, not much roasted mocha which I was hoping for. I took a taste and it's ridiculously sweet. This is the first big beer I've made, so I'm not sure what to expect during this time. Will this mellow out? or will it just get sweeter?
Guest Posted March 8, 2012 Posted March 8, 2012 There are still unconverted sugars in it at 1040. A lot of the sweetness you are tasting will go by the time it has finished.
Smithy Posted March 8, 2012 Posted March 8, 2012 There are still unconverted sugars in it at 1040. A lot of the sweetness you are tasting will go by the time it has finished. Just what I was hoping, and really what I wanted to hear! Thanks [biggrin]
Canadian Eh!L Posted March 9, 2012 Posted March 9, 2012 Smithy, You really did Hijack the post![roll]
Smithy Posted March 9, 2012 Posted March 9, 2012 Smithy, You really did Hijack the post![roll] [innocent] But you're right. I probably should've started a new thread to keep this as clean as possible.
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