Brass Monkey Stout

[Mackers]

Some years ago I was sitting in the Sail and Anchor in Freo drinking this. They had some leaflets describing their recipes, so with a bit of research into turning an all grain recipe into a malt extract one, I came up with this:

1kg Morgans Pale malt
1kg wheat malt
500gm light dry malt
500gm Morgans dark crystal malt
230gm roasted barley
230gm black malt
280gm oatmeal
70gm Goldings hops (boiling)
30gm Golding hops (flavour and aroma)
1x Coopers cultured bottle yeast

Not bad! And improves with age.

[gregb]

230gm black malt

Holy Crap!

That is a lot of black malt. Not too bitter?

Cheers,
Greg

[Mackers]

It doesn't seem particularly a lot of black malt to me, Greg.

For example, Charlie Papazian's Sparrow Hawk Porter requires 500gm of black malt (The New Complete Joy Home Brewing).

My tasting notes don't mention any particular undue bitterness, just that the beer improved a lot with age.

[Dogger Dan]

Once you start getting up around 500 g of Black Patent you need to be aware that it will start to taste like a charcoal briquette

Dogger

[tyrone]

Never tried one of them but I have a apprentice who is a genius at making them. Too bad I asked for garlic bread