Lotm Posted October 9, 2013 Share Posted October 9, 2013 Thinking of doing a Nut Brown Ale atm. Wonder on using EB kit as base. I was thinking of upping the volume and adding a bunch of sweet and nutty malts to balance the kit's bitterness. Thinking of something along these lines: EB kit Crystal Choc malt Roasted Barley - tiniest amount. Small amount of Amber malt (mashed) to add nutty biscuitiness. Light DME Brown sugar. Not sure on yeast. Maybe Notto or WY1187 Ringwood Ale. Please share your thoughts regarding ingredients and quantities. [happy] Thanks chaps. Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted October 10, 2013 Share Posted October 10, 2013 You could use the Coopers Nut Brown Ale recipe [lol] Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted October 12, 2013 Share Posted October 12, 2013 My next brew (maybe tommorow) will be a K&B brew. I will be looking to us the OS dark ale kit with some dark crystal and a bit of chocolate malt and LDME with a touch of hallertau as late additions, fermented with Windsor. Who knows... It might turn out nice. It seems these days the keg makes all my beer turn out pretty darn good![cool] Link to comment Share on other sites More sharing options...
Beerlust Posted October 12, 2013 Share Posted October 12, 2013 Hi Skookum. Why don't you have a crack at making a "Cascadian Dark Ale"? I'm going to have a go at making one in January, so it's ready for our winter here in AUS. The Coopers Dark Ale kit will be what I'm using for the base, with maybe a bit of crystal, Carafa, & hop bombing it as per the recently documented style guidelines. It should make for an interesting beer through aging to see at what point it drinks best. Cheers, Anthony. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted October 14, 2013 Share Posted October 14, 2013 Hey Lusty, I just dropped my 1st attempt at a CDA(AG) into a keg the other day. It's OK. Not great. I brewed it a little on the lighter side (bitterness & alc%, not colour). I'll have another go sometime down the line. Link to comment Share on other sites More sharing options...
DylanE Posted October 15, 2013 Share Posted October 15, 2013 I did this one recently but I have only just bottled it so it is too early to tell. It did taste quite dry and a bit bitter out of the FV - I'm hoping that will mellow a bit in the bottle. Kit:\t\tCoopers Original Series Dark Ale Extract 1.7 kg Fermentables: \t1000 g LDME \t\t500 g Brown Sugar \t\t200 g Caramalt \t\t200 g Chocolate Malt \t\t100 g Roasted Barley Volume: \t23 Litres Hops:\t\t30 g Challenger @ 60 minutes \t\t10 g Challenger @ 15 minutes \t\t10 g Fuggles @ 0 minutes\t\t O.G.\t\t1052 Yeast:\t\tSafale 04 The grains were mashed (sort of) steeping would be equally as good I think. Possibly more of a porter - I'm not much for style guidelines but I reckon it should be quite drinkable. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted October 16, 2013 Share Posted October 16, 2013 Hey Dylan, That brew of yours sounds like it might be bitter for a while! The OS dark can is rather bitter by itself, add 30g of hops @ 60mins and whamo[w00t] . 100g of roasted barley might be a bit much[unsure] and could be lending some harsh flavours. I normally only use 50g of RB for a regular sized (21L) batch. Link to comment Share on other sites More sharing options...
DylanE Posted October 16, 2013 Share Posted October 16, 2013 It's all learning Chad, I don't mind a bit of a bitter but alas I may have overdone it and fully agree on the Roasted Barley. My LHBS crushes the grains for me, the only downside is that they all end up in the one bag and they are impossible to separate. As soon as I got home and reviewed my recipe "inspiration" I knew I had made a mistake. Time will tell in the tasting. [roll] Link to comment Share on other sites More sharing options...
Beerlust Posted October 16, 2013 Share Posted October 16, 2013 Hi DylanE. If after a period of aging time you find the beer is still too bitter, you can make another brew of low bitterness, ferment it, bottle it, & then blend the bitter beer & the low bitterness beer in the glass to make something much more enjoyable to drink. Sort of like making yourself a "black & tan" or "shandy". Pour a portion of the bitter beer, & a portion of the not so bitter beer into the same glass. I'm not sure on exactly what you might brew for the lower bitterness beer, but perhaps something like a lean Coopers Pale Ale brew might do the trick? [unsure] I've not had to do this before, but I had read of a number of guys suggesting this option on the forum in the past, & it does make good sense. [cool] Good luck. Anthony. Link to comment Share on other sites More sharing options...
DylanE Posted October 16, 2013 Share Posted October 16, 2013 Will bear that in mind Beerlust. Unless it is contaminated no beer shall go to waste. [wink] Link to comment Share on other sites More sharing options...
Lotm Posted October 28, 2013 Author Share Posted October 28, 2013 Okay I've come up with my recipe. Haven't got it on me, so I hope my memory serves me. 1kg maris otter 100g Choc malt 100g Roasted Barley 150g Light Crystal 150g Victory Malt 250g Brown sugar 2 kg Light DME 40g EKG @ 60 20g Fuggles @ 45 Whirlfloc and nutrient WY1335 - British Ale II Filled to 23L Link to comment Share on other sites More sharing options...
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