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Anyone got a recipe that tastes similair, have been missing this beer since I got back from trip to NZ.

Lebowski wrote:Anyone got a recipe that tastes similair, have been missing this beer since I got back from trip to NZ.

I too have just come back from there but i must say the Speights range of beers were very disapointing and to be honest a little flat. I found Monteiths Celtic Red the best beer over in NZ. Apart from Boddingtons but that don't count as its english and far superior brew.

Lebowski,

Speight's Old Dark Malt Ale is one of the classics. A superb beer in my opinion.

Check out this thread for some information on trying to replicate it.

http://www.homebrewandbeer.com/forum/vi ... .php?t=985

Cheers,

Oliver

Time to revive an old thread.

I'm on the hunt for an all extract speights old dark recipe.

I popped in to my local HBS and managed to find a can of morgans roasted malt extract.

I did some reading online, one website states that the 5 malts are: lager, crystal, caramalt, chocolate and roasted.

My thoughts are leaning towards picking up a can of morgans caraamber as well.

My main question is, what hops and in what schedule would go well with this?

I noticed in Olivers Continental Dark Lager recipe that halletauer were used. Is this a good option?

I look forward to your replies.

Cheers

jords

Oliver wrote:Lebowski,

Speight's Old Dark Malt Ale is one of the classics. A superb beer in my opinion.
Oliver

Sorry for thread revival but looking for a good recipe of this, brought me here.

I would have to agree mate its a great beer! one of my favourite dark beers around, to label it not very good is a hard call imo, when I compare it to other dark ales its shine.So much awesome flavour. It reminds me of Leffe Dark Abby beer a much classier beer but it sits along side it with no trouble I recon.
I too want a AG recipe of this fine dark beer, as cannot buy it in Perth atm as the International Beer Boutique can not get stock, anyone know anyone else that sells it here?

Agreed. Hopefully someone can suggest an AG recipe because I love(d) this beer.

As I observed in this thread, when I had it in Wellington last year it just wasn't the malty, rich, slightly sweet beer that I remembered from my first taste of it in Christchurch in the late '90s. To tell you the truth, it had become a bit insipid. More like Toohey's Old. Of course, Old is not a bad beer, but compared with Speight's Old Dark before it became a shadow of its former self, it's a little like Pilsner Urquell being changed to taste more like VB.

Does that even make sense

Oliver

Found this online, going to give it a go and see if it's close at all.




Speights Old Dark Clone #1

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

15-A Porter, Robust Porter

Min OG: 1.050 Max OG: 1.065
Min IBU: 25 Max IBU: 45
Min Clr: 30 Max Clr: 90 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (L): 23.50 Wort Size (L): 23.50
Total Grain (kg): 4.70
Anticipated OG: 1.043 Plato: 10.77
Anticipated SRM: 25.3
Anticipated IBU: 19.0
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 30.32 L
Pre-Boil Gravity: 1.033 SG 8.41 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential
Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

% Amount Name Origin
Potential SRM
-----------------------------------------------------------------------------
58.5 2.75 kg. Pale Malt(2-row) Great Britain 1.038 3
21.3 1.00 kg. Pilsener Germany 1.038 2
3.6 0.17 kg. Chocolate Malt Great Britain 1.034 475
0.6 0.03 kg. Roasted Barley Great Britain 1.029 575
16.0 0.75 kg. Crystal 90L America 1.033 90

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil
Time
-----------------------------------------------------------------------------
28.00 g. Goldings - E.K. Whole 4.75 16.9 60 min.
12.00 g. Fuggle Whole 5.00 2.0 15 min.


Yeast
-----

White Labs WLP002 English Ale


Water Profile
-------------

Profile:
Profile known for:

Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm

pH: 0.00


Mash Schedule
-------------

Mash Type: Single Step

Grain kg: 4.70
Water Qts: 17.31 - Before Additional Infusions
Water L: 16.38 - Before Additional Infusions

L Water Per kg Grain: 3.49 - Before Additional Infusions

Saccharification Rest Temp : 66 Time: 90
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 78 Time: 60


Total Mash Volume L: 19.52 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.

Hi Flux,

Did you end up giving this a go? I'd be interested in trying it if it turned out OK.

Cheers,

Oliver

Not yet, its on my board but hasn't progressed in the que , will try and put one down this wend.