300gm dark malt extract (dried) (did in fact clear out the cupbourd)
150gm light malt extract (dried)
250gm brown sugar
150gm honey (also cleared out the cupboard)
400gm dextrose
150gm maltodextrin
plus, of course, the aforementioned three heaped teaspoons each of coffee (sit down you coffee lovers, it was only International Roast) and Milo.
Boiled for 45 mins with 25gm Cascade (also clearing out "cupboard" (actually fridge)). Further 15gms Cascade in last 2 minutes of boil.
Cooled, strained, added to fermenter on top of 1.7kg can Coopers Dark ale dissolved in boiling water. Topped up to 23 litres with preboiled (cooled) water). 2 packets Coopers Ale yeast.
Racked after several days (strangely little krausen - milk solids perhaps?).
Bulk primed with dextrose after a further 2 weeks (unfortunately depositing 12 litres on the garage floor in the process
).First one drunk after 2 months (I never sample in less).
Pretty happy with the result (although head retention remains a problem).
