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Hiya,

I'm looking to put down a Dark Ale for winter fairly soon.
I wanted to play around with it a bit so I was thinking of the following:

Coopers Dark Ale
500g Light Dry Malt extract
500g Dark Dry Mlat Extract
300g Honey
150g - Crystal Malt (steeped)

I read about people using Dark malt too often, but I read about crystal grain all the time. So I'm wondering, what does the crystal actaully add and what would the DarkMalt add to the flavour.

I just want something a bit different. Not as heavy as a stout, but a little more complex flavour. I'm guessing this will be a little sweeter with the honey, but that won't bother me. I understand the crystal will give a toffee like flavour, but I'm not really sure.

I've only just started experimenting with this sort of stuff and have never used Crystal grain before.

Any suggestions would be appreciated.

Catchya
Ozcah

Sounds nice ozcah.

Heres one ive done, and put away for winter.

Grumpys English Draught masterbrew pack. 200 grams of dark powdered malt, 200 grams of crushed...steeped chrystal malt, and a coopers draught can.

Ive tryed it after three weeks bottled, its bloody gorgeous. Im going to hang off for winter, but itll be hard.

With you living in Adelaide, getting Grumpys masterbrews will be no problem.

I don't like the Dark Extracts,

go with the Pale Malt Extracts and up your Crystal Malt to 500 g

This will aid in Head Retention and give some better mouthfeel to the brew

Dogger

I put down a lot of dark ales and this one is my favorite.

1 can Tooheys Dark Ale
1kg Country Brewers Stout mix (600gm Dark malt and 400gm Maltodextrin)
20gm Willameete hops dry hopped.

The honey would add an intertesting twist to it. I have used honey in Porters and the result was magnificent.

Dogger Dan wrote:I don't like the Dark Extracts,

go with the Pale Malt Extracts and up your Crystal Malt to 500 g

This will aid in Head Retention and give some better mouthfeel to the brew

Dogger

What problem do you have with dark malts Dogger ? I love the taste of Chrystal Malts.

So i might take your advice in my next stout.

Thanks for the advice.

Now for a little bit more.

With the Crystal Grain, I understand you have to steep it below 70 degrees Celcius.

How long do you steep it for and do you need the keep the water at that temperature.

Any help appreciated.

Catchya
Ozcah

my crystal (and other grains) go into a stocking and into the cold wort before boiling. It stays there until the wort comes to the boil. This gives the grains about 30 mins in the wort but at a temp which is increasing from 25 to about 95 deg.

I've found this method works well for me.

This is what I do - it seems to work

I steep the grains in 70 degree water - i get this by mixing 2 parts boiling water and 1 part tap water.

Using a thermometer I try and maintain this temp for the duration of the steeping - on the stove. (i've got a milk frothing themometer with a spike and a clamp to clamp it on the side of the pot).

I let it steep for 30 mins and then strain the water into a larger pot and add the other ingredients and boil for about 60 mins.

Hope this helps

My problem is witht he dark extracts, they don't seem to be consistent and the cost a lot of cake which could be better spent in some grains.

And yes 170 deg F is as high as you want to go otherwise you will be extracting the tannins out of the grains making an astringent beer

Dogger

On the weekend I'll be starting my second brew (first was the default Coopers kit Lager). Went to my local brew shop and got the following:

Morgans Iron Bark Dark Ale 1.7Kg
400g Dextrose
300g Dark malt extract
300g Light malt extract
Malted Barley (crystal, chocolate & roast) 220g
Willamette 13g

This will be the start of my winter beers. How does this recipe sound?

today i just bottled my first Dark Ale

this was my recipe:
1 Coopers Dark kit [the local supermarket had them on clearence for $4.60 ]
1kg Brew Booster [dextrose, light malt & corn syrup]
500g Light Dried malt
12g Goldings finishing hops teabag

i will be interested to see how it goes.