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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.

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.

thanks for the repl scblack, will try after my Pale comes out. Do you use any hops with this or is there no need?
Cheers.

Punter wrote:thanks for the repl scblack, will try after my Pale comes out. Do you use any hops with this or is there no need?
Cheers.

I don't use any hops with this one, it has pretty good aroma and flavour as is.

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.

big fan on old myself. usually drink it although i've got a cooper's pale ale thing going on right now.
new to homebrewing so i'm not into my own brews yet. but i'll be trying these recipes before long.

Did a coopers stout to 23l with 200 dex and 150 dark malt with saaz teabag that gave a ripper "old"

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.

Where did you get the old infusion pack from?

I got it from

Blue Mountain Brews

http://www.bmbrews.com.au

It was $3.75

thanks. lots of other good stuff there too

Thanks for the recipes guys, the Old is bubbling away nicely now. Smells great. I'll let you know how it turns out

Punter wrote:Thanks for the recipes guys, the Old is bubbling away nicely now. Smells great. I'll let you know how it turns out

What recipe did you go with?

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

Punter wrote:
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

i read that the darker brews can tend to mask any off flavours.

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?

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

MHD 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

Makes natural sense that it's separate issue, of course doesn't it . 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.

The Morgans Australian Old, with Safale yeast and Brew Enhancer 2, for a simple recipe comes very close

Cheers Brownie

Tried one the other night, 2 weeks in bottle and not a bad beer at all considering the 30* brewing temp
Nice head, good carb, good body, a touch sweet. Father in-law very happy, thanks. See how it tastes in another month.