Davin's Dark Ale:

A dark beer that looks like a porter, but close your eyes and this is a very nice refreshing beer. Lots of character, with a smooth pallet, hints of citrus, grapefruit, caramel & chocolate, not too sweet and a gentle hit of bitter. This is a very easy drinker perfect for the cold nights or even great chilled on a hot summers day. It should come out at approximately 5% ABV.


In this recipe we use Liquid Malt Extract, Spray Malt and Grain to give 40 pints of a great tasting beer.


  • 1 tin (3.3lb) coopers Light Malt Extract
  • 500g medium spraymalt
  • 400g crystal malt
  • 150g crushed black malt
  • 100g flaked barley
  • 350g brewing sugar
  • 50g priming sugar
  • 10g Hallertau hops
  • 10g Goldings hops
  • 75g Mosaic hops
  • 1tsp Irish Moss
  • 1 sachet Safale S-04 Ale Yeast


  1. Warm tin of malt extract in bowl of hot water.
  2. Boil 6 pints of water in a kettle. Here we use a temperature controlled mashtun / boiler with a heating element.
  3. Empty tin of malt extract into boiler / mashtun (currently turned off)
  4. Add the 6 pints boiling water and stir until all combined.
  5. While stirring, sprinkle in the spraymalt until dissolved.
  6. Top up to 3 gallons with cold water.
  7. Turn on and bring up the temp to 70°C.
  8. Put your grain into a mashing bag and tie closed but leave lots of room for the grain to move about (think about how a tea bag works).
  9. When it reaches temperature, gradually lower the mashing bag with the grain into the liquid in the boiler and gently swirl it / agitate it to prevent the grain clumping.
  10. Lower the temp of the boiler / mashtun to 68°C Leave to mash for 30 minutes
  11. Boil 3 gallons of water to use for sparging.
  12. At this stage I prefer to open the bag of grain and suspend this over the top of the boiler / mashtun in a sieve.
  13. Gently pour the boiling water over the grain so as not to disturb any of the grain. Keep going until your sparging has added 2 gallons of liquid in the boiler / mashtun.
  14. Turn up the temperature to 100°C to a rolling boil.
  15. Once it reaches a rolling boil start the clock
  16. @ 0 mins add the Hallertau hops
  17. @ 15 mins add the Goldings hops
  18. @ 45 mins add 25g Mosiac hops
  19. @ 45 mins add 1 tsp Irish Moss
  20. @ 60 mins turn off the heat and add 25g Mosaic hops.
  21. Add the 12oz brewing sugar and stir until dissolved.
  22. Insert a wort chiller coil and cool your liquid to 20°C Strain off your liquid into a brewing bucket.
  23. Take an sg reading
  24. Pitch the yeast
  25. Place in a warm place at 20°C for 5 days.
  26. On day 5 add 25g Mosaic hops
  27. 24 hours later Syphon into clean bucket
  28. Add the 2oz priming sugar and barrel / bottle

    I hope you enjoy this beer recipe using a mixture of grain and malt extract and spraymalt (aka a partial mash). You can of course play with the ingredients to adjust it to your taste, possibly use more hops with a higher alpha acid content at the 0min of the boil if you want your ale to have more bitters. Or you could add more spraymalt / sugar if you want a higher alcohol content. Or even halve the amount of black malt to have more of a red ale. 

    If you would like any guidance please contact us and we will be happy to help.

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