Dark ale suggestions

Why not try steeping a combo of chocolate malt and a dark (say 80-120 L) crystal pre-boil, in a fine nylon bag. Remove when water gets almost to 170 F. If you don't have a thermometer, get one. I use an old candy thermometer. I'd skip the sugar, unless you wanted to perhaps try 1/2 lb (or less) of dark brown. Try using a pale malt extract, letting the color and flavor come from the steeped grains. Try a quarter lb chocolate malt, lightly crushed, and 1/2 to 1 lb of dark crystal, lightly crushed. This may make it interesting. Even a small amount of black malt, perhaps 1-2 ozs, lightly crushed, would add a little something to the overall profile.

I just opened a batch of an Irish stout that came out pretty good. It used only darker malts no additional sugar. I would be wiling to share recipe if your interested.

- Scott L.

Sounds Good. I wouldn't mind trying something like that.

Cheers

Mike

Brew up some stout, it's the easiest beer to brew too. Often when I open a bottle, the first few mouthfuls make you cringe abit, but very soon after your loving it & opening another.

Mike you can find the recipe at:

Good luck with it.

- Scott L.

Cheers Scott

Hey Mike, How did that Nut Brown Ale that coopers makes go? Good taste? I was thinking of making one of their stouts also but I might actually get the ESB pack for that one.

Turned out great. Unfortunately I have been told it is no longer available. I used a combo sugar & malt type mix and it was really good beer. Mike

Depending if and where you live in sydney I can tell you where to find about

I have a dark ale suggestion. Coopers Dark Ale with a powdered malt, dextrose mix and willamette hops dry.

On Wed, 20 Apr 2005 11:01:32 +1000, "Josh Button" said in alt.beer.home-brewing:

Or just dry malt. Why use dextrose?

No really good reason apart from cost. My book stated that was what I used. Dry malt would work fine.