Hi guys, My father in-law has asked me to brew him a Tooheys Old clone. I dont usually drink black beer so I wouldnt know where to start. Can someone give me a shove in the right direction as to ingredients to use. Any help would be great.
Cheers.
Tooheys old
I have done two of the following, and it's mine, and my wife's opinion this is better than the Tooheys Old you buy:
Tooheys Classic Dark Ale kit,
Dark Amber sugars (mine from Country brewer) - 500g dextrose, 300g light malt, 200g dark malt,
I add 250g dextrose for a little more kick (alcohol),
Pretty simple and a very nice beer - a very reasonable clone of the Tooheys Old.
I bulk prime with 180g dextrose, but the first time I stuffed that and had to add some sucrose(white sugar), and I reckon in future when I do it again, I'll use sucrose again rather than dex, as it was a bit sweeter, and seemed smoother.
Tooheys Classic Dark Ale kit,
Dark Amber sugars (mine from Country brewer) - 500g dextrose, 300g light malt, 200g dark malt,
I add 250g dextrose for a little more kick (alcohol),
Pretty simple and a very nice beer - a very reasonable clone of the Tooheys Old.
I bulk prime with 180g dextrose, but the first time I stuffed that and had to add some sucrose(white sugar), and I reckon in future when I do it again, I'll use sucrose again rather than dex, as it was a bit sweeter, and seemed smoother.
Tooheys Old is my favorite tipple, so I brew it all the time. Here is my recipe, which if I say so myself is that close to the real thing you can't tell the difference:
1 x Tooheys Dark Ale can
1kg of Country Brewers Stout mix (600gm Dark malt and 400gm Maltodextrin)
Willamette teabag added to mixture when fermenter is full (use like a teabag and add boiling wate4r to a coffee mug and leave to steep for 10 mins then add everything to fermenter)
Bulk prime with dextrose theen leave mature in bottle for 3 months.
It is bloody beautiful.
1 x Tooheys Dark Ale can
1kg of Country Brewers Stout mix (600gm Dark malt and 400gm Maltodextrin)
Willamette teabag added to mixture when fermenter is full (use like a teabag and add boiling wate4r to a coffee mug and leave to steep for 10 mins then add everything to fermenter)
Bulk prime with dextrose theen leave mature in bottle for 3 months.
It is bloody beautiful.
The liver is Evil and must be punished!!
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bryandamage
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da_damage_done
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I put down an old down about a month ago and tried a few longies yesterday and today
Surprisingly it tastes more like Guinness than Old
Here's the recipe
1 can Morgan's Australian Old
1kg Stout Mix (500g Dark dried malt extract, 250g Light dried malt extract, 250g Maltodextrin)
Old infusion pack (220g grain - Crystal, chocolate & roast, 15g Willamette hops)
Steep grains in 70 degree water for 20mins, add hops for last 7-8mins. Strain mixture into fermenter. Add other ingredients - 23ltrs. FG 1014
It was quite bitter but not overpowering - The grains have done wonders to it.
Surprisingly it tastes more like Guinness than Old
Here's the recipe
1 can Morgan's Australian Old
1kg Stout Mix (500g Dark dried malt extract, 250g Light dried malt extract, 250g Maltodextrin)
Old infusion pack (220g grain - Crystal, chocolate & roast, 15g Willamette hops)
Steep grains in 70 degree water for 20mins, add hops for last 7-8mins. Strain mixture into fermenter. Add other ingredients - 23ltrs. FG 1014
It was quite bitter but not overpowering - The grains have done wonders to it.
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da_damage_done
- Posts: 150
- Joined: Sunday Oct 23, 2005 11:54 am
- Location: Wollongong, NSW, Australia
- Contact:
Sc, i ended up going for a mixture of the recipes, will see how it pans out.
Tooheys Classic Dark Ale Kit
500gm Dark Malt
250gm corn syrup
250gm Dex
200gm Crystal
15gm Willemette
Went away for a couple of days and when we got home fermenter was sitting on 30*
Cooled then bottled. Just have to wait and see how it tastes
Tooheys Classic Dark Ale Kit
500gm Dark Malt
250gm corn syrup
250gm Dex
200gm Crystal
15gm Willemette
Went away for a couple of days and when we got home fermenter was sitting on 30*
Cooled then bottled. Just have to wait and see how it tastes
The darker, or heavier the beer, the warmer you drink the beer, is the general wisdom (to a degree). eg.lagers 4celsius, stouts 10celsius roughly.
Does this translate to the fermenting/brew process as well? or is it a completely separate issue?
Does this translate to the fermenting/brew process as well? or is it a completely separate issue?
"Not all chemicals are bad. Without chemicals such as hydrogen and oxygen, for example, there would be no way to make water, a vital ingredient in beer." - Dave Barry.
yep.. seperate issue...
I have had a porter (bordering on stout) made with a larger yeast and it was nice ~10 degrees and would have been brewed at ~10
depends on the yeast... the wyeast page gives temps for all their yeasts... http://www.wyeastlab.com/beprlist.htm
I have had a porter (bordering on stout) made with a larger yeast and it was nice ~10 degrees and would have been brewed at ~10
depends on the yeast... the wyeast page gives temps for all their yeasts... http://www.wyeastlab.com/beprlist.htm
Fermenting: Responsibly American Brown (Drink Responsibly) My first AG!
Bottled: Fuggles Larger/ale, Honey I'm Home Ale, Entropy Wheat, Dark Matter Ale, The Beer that Should Not Be (IPA)
Bottled: Fuggles Larger/ale, Honey I'm Home Ale, Entropy Wheat, Dark Matter Ale, The Beer that Should Not Be (IPA)
Makes natural sense that it's separate issue, of course doesn't itMHD wrote:yep.. seperate issue...
I have had a porter (bordering on stout) made with a larger yeast and it was nice ~10 degrees and would have been brewed at ~10
depends on the yeast... the wyeast page gives temps for all their yeasts... http://www.wyeastlab.com/beprlist.htm
. The brewing is an action of the yeast at work, and drinking temps can be anything after the process is finished.Thanks for that MHD.
"Not all chemicals are bad. Without chemicals such as hydrogen and oxygen, for example, there would be no way to make water, a vital ingredient in beer." - Dave Barry.