Davin's Dark Ale Recipe
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
- Warm tin of malt extract in bowl of hot water.
- Boil 6 pints of water in a kettle. Here we use a temperature controlled mashtun / boiler with a heating element.
- Empty tin of malt extract into boiler / mashtun (currently turned off)
- Add the 6 pints boiling water and stir until all combined.
- While stirring, sprinkle in the spraymalt until dissolved.
- Top up to 3 gallons with cold water.
- Turn on and bring up the temp to 70°C.
- 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).
- 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.
- Lower the temp of the boiler / mashtun to 68°C Leave to mash for 30 minutes
- Boil 3 gallons of water to use for sparging.
- At this stage I prefer to open the bag of grain and suspend this over the top of the boiler / mashtun in a sieve.
- 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.
- Turn up the temperature to 100°C to a rolling boil.
- Once it reaches a rolling boil start the clock
- @ 0 mins add the Hallertau hops
- @ 15 mins add the Goldings hops
- @ 45 mins add 25g Mosiac hops
- @ 45 mins add 1 tsp Irish Moss
- @ 60 mins turn off the heat and add 25g Mosaic hops.
- Add the 12oz brewing sugar and stir until dissolved.
- Insert a wort chiller coil and cool your liquid to 20°C Strain off your liquid into a brewing bucket.
- Take an sg reading
- Pitch the yeast
- Place in a warm place at 20°C for 5 days.
- On day 5 add 25g Mosaic hops
- 24 hours later Syphon into clean bucket
- 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.