Blackout Dark Ale Recipe Instructions

Blackout Dark Ale Recipe Instructions

This recipe is available as an Aussie Brewmakers Recipe Kit, order no. 19850

This recipe is an Aussie Brewmakers original. It is a ‘take’ on the Tooheys Old and Carlton Black ‘Dark Ale’ commercial offerings. Careful consideration should be given to over consumption of this full flavoured dark ale or a full ‘blackout’ will ensue. This recipe is another great introduction to experimenting with hops and grains for the beginner or ‘tin kit’ brewer.

Supplied Kit Ingredients:

• 1 x 1.7kg Morgan’s Special Kettled Iron Bark Dark Ale Beer Kit
• 1 x 1kg Aussie Brewmakers Beer Improver
• 1 x 200g Aussie Brewmakers Dextrose
• 1 x 12g Cluster Finishing Hops teabag (steeped)
• 1 x 150g Aussie Brewmakers Roasted Barley Grain – Cracked (steeped)
• 1 x 15g Premium Ale Yeast

Other Ingredients:

• 200g of Dextrose if kegging with no secondary fermentation or bottle conditioning (not supplied)

Method:

1. Clean / sterilize all equipment including fermenter, paddle, mug and jug (used for steeping)
2. Discard the yeast supplied under the beer kit tin lid and sit the beer kit tin in hot water for 10 minutes to loosen contents
3. Boil 1.25L of water in a kettle
4. Steep Cracked Grain in 1L jug of boiled water for 15 minutes
5. Steep 12g Finishing Hops teabag in 250ml cup of boiled water for 10 minutes
6. Re-boil 2L water in kettle
7. Add 1.5L of boiled water to fermenter with the Beer Improver (add slowly to avoid clumping) and dextrose then stir in vigorously to thoroughly dissolve
8. Add contents of the beer kit tin to the fermenter and stir to thoroughly to dissolve
9. Pour 250ml boiled water into the beer kit tin and stir to dissolve the remaining contents, then add to the fermenter
10. Strain steeped grain liquid into the fermenter and rinse grain into fermenter with 250ml boiled water (do not add grain to the fermenter)
11. Add Finishing Hops teabag and steeped water to the fermenter
12. Add cold water to the fermenter to 22.5L and test temperature – make sure it is between 18-26 degrees before pitching yeast
13. Take Hydrometer reading and pitch 15g Premium Ale Yeast and stir gently
14. When fermentation finished check with hydrometer and bottle as per normal.

N.B. If kegging, add additional 200g of Dextrose at step 7