D&B Brindabella Dark Ale
|
Named after the mountain range we see from our kitchen window while making beer
|
Started 23 May 99
Bottled 29 May 99
Ingredients
1 Kg Dark Malt Extract
1 Kg Amber Malt Extract
1 Kg Light Malt Extract
350 gms Crystal Malt
150 gms Chocolate Malt
14 gms Cascade Hops (AAU 5.6%)
10 gms Tettnang Hops (AAU 4.0%)
1 Pkt Saflager Dry Ale Yeast S-04 (11.5 gms)
Method
|
Add grains to 3 litres filtered water and heat to near boil. Turn off heat and allow to steep for 30 mins. Alternatively, for more precise mash, heat and maintain temp to 77-80 Deg C (156F) throughout. In separate container, bring Hops to boil in 2 litres filtered water. Simmer for 30 mins Strain grain liquor and hops liquor into fermenter. Sparge both with filtered water Warm Malt Extracts and add to fermenter, mix Top with filtered water to 23 litres, adjusting temp to yeast pitching temp (26-30 Deg C) Pitch Yeast
Facts and Figures OG: 1.040 FG reached: 1.014 Alcohol around 5.3% 23 Litres
Analysis This is our first attempt at a completely original recipe and utilized some of the odd amounts of grain and hops that we had left over from other brews The wort appears darker than intended but we both really like dark beers. Taste prior to fermentation was smooth and very promising Taste test at bottling Brew tasted somewhat like a mild Blackened Voodoo Lager but without the heavy smoky taste from the Black Patent Malt On comparing the recipe we realised that we had unwittingly replicated a scaled down version of the Voodoo - still it is a good brew for those who prefer a slightly milder dark beer taste
|
