Monteith's Black Recipe????

[sammyc]

Hi Guys,

I am looking for a recipe which clones Monteith's Black. I would prefer a kit recipe with additives if possible. Anyone out there got such a recipe?

Cheers,

Sam

[Kevnlis]

I think this has been done on this forum but I can not find it in the search. From memory I do not believe there was a way to do a K&K that was very close.

I also think the person that started the thread had spelt the name wrong and that is why I can not find it.

[Pale_Ale]

There's nothing particularly magical about it that would be hard to replicate IMO. Just make up a dark and play around with it.

[earle]

Have a look at this for some related discussion

http://www.homebrewandbeer.com/forum/vi ... t=speights

and this for the related link

http://forum.northernbrewer.com/viewtop ... c84d549c22

Recipe is AG but could be converted to kit/malt extract with specialty grains and hops.

I reckon those 1.5kg tins of Morgans Malt extract could be a good way to go. At around $8 they're cheaper than kits and are unhopped so you can do the hopping from scratch.

[rwh]

I've been working on an AG recipe for a while, even went on a tour through the Monteiths brewery while I was over in NZ a few weeks ago. Info I gleaned from the tour:

The five malts used are: Roast Barley, Amber malt, Choc malt, Crystal malt, Pilsener malt. All imported into NZ except for the Pilsener malt which is grown on the Canterbury plains and malted in the North Island somewhere. Fermented at 14.5°C, using their own strain of (lager) yeast. The Original ale is fermented at 17°C. Open fermentation is used. Water is hard mineral water from the ground water of surrounding NZ West Coast hills.

And the website:

Monteith's Black Beer has an Original Gravity (OG) of 1051, alcohol of 5.2% and a final gravity of 1012+. This combination provides a rich smooth body that continues to develop as the beer is enjoyed.

Monteith's Black Beer has a medium perceived bitterness of 16 from the use of a single premium hop variety. This method of hopping adds to the dry-roasted notes of darker malts and is balanced with the sweeter nutty tastes of the tawny malts

When I actually get around to brewing this, I'll be basing my recipe on the Northern Brewer one, but will be doing something to increase the sweetness other than putting lactose in it. Might increase the crystal and/or mash higher.

[Trough Lolly]

Tony on the aussiehomebrewer forum provided his all grain Monteith's Black recipe as follows:

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

04-C Dark Larger, Schwarzbier

Min OG: 1.046 Max OG: 1.052
Min IBU: 22 Max IBU: 32
Min Clr: 33 Max Clr: 79 Color in EBC

Recipe Specifics
----------------

Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 5.00
Anticipated OG: 1.050 Plato: 12.40
Anticipated EBC: 45.8
Anticipated IBU: 20.7
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
68.0 3.40 kg. JWM Export Pilsner Australia 1.037 3
20.0 1.00 kg. JWM Light Munich Australia 1.038 18
6.0 0.30 kg. JWM Crystal 140 Australia 1.035 145
6.0 0.30 kg. JWM Chocolate Malt Australia 1.032 750

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Hallertauer Tradition Pellet 4.60 20.7 45 min.


Yeast
-----

White Labs WLP830 German Lager


Mash Schedule
-------------

Mash Type: Single Step

Grain kg: 5.00
Water Qts: 15.85 - Before Additional Infusions
Water L: 15.00 - Before Additional Infusions

L Water Per kg Grain: 3.00 - Before Additional Infusions

Saccharification Rest Temp : 66 Time: 60
Mash-out Rest Temp : 76 Time: 15
Sparge Temp : 76 Time: 15


Total Mash Volume L: 18.34 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.

Shouldn't be too hard to convert to a kit / speciality grains brew for a rough approximation?

Cheers,
TL