I'm about to do an Australian Dark, it's just a mini-comp but I want to get it fairly spot on. Also I always go for Toohey's Old when I'm out anywhere and will be interested to try for a fairly close copy for my own satisfaction, quite apart from the comp.
Here's the guidelines:
5c. Australian Dark Ale.
Aroma: Mild malt aroma, with low to moderate fruitiness and toasty or light roasty
notes. No to low hop aroma, caramel or diacetyl. Any yeasty notes or phenolics
should be penalized, as should any excessive fruitiness or sweet caramel characters.
Slight chocolate is acceptable. Clean aroma is essential.
Appearance: Mid-brown to dark brown, sometimes almost black and opaque. Low to
medium carbonation. Excessive carbonation or flatness should be penalized.
Flavor: Mild maltiness with no hop flavor or diacetyl. Low to moderate fruitiness,
light roastiness can be evident. Dry maltiness on the finish. Clean and quaffable.
Low to medium carbonation. Any phenolics, diacetyl, yeasty flavours, astringency,
harshness, or noticeable sweetness or alcohol, should be penalized.
Mouthfeel: Light to medium body. Low to medium carbonation.
Overall Impression: A dry, mildly flavored session beer. Malt evident but evenly
balanced by hop bitterness.
Ingredients: Pale and chocolate malt, clean bittering hop such as Pride of Ringwood.
OG FG IBUs SRM ABV
1.040 1.050 1.010 1.016 15 25 - 4.5 5.3%
Commercial Examples: Tooheys Old Ale, Kent Old Brown
I've got the malt and hops and sugar h34r: worked out but I'm wondering about the yeast. I have to get that clean dryness. Choices so far are:
US-05 18 degrees
Nottingham 16 degrees
Culture some Coopers or:
(heresy?) I understand that Tooheys Old is now bottom fermented so how about weihenstephan lager yeast 14 degrees?
I'm nervous about fruity flavours from the Coopers.
Any suggestions from 'old' enthusiasts appreciated. :icon_cheers: :icon_cheers:
Here's the guidelines:
5c. Australian Dark Ale.
Aroma: Mild malt aroma, with low to moderate fruitiness and toasty or light roasty
notes. No to low hop aroma, caramel or diacetyl. Any yeasty notes or phenolics
should be penalized, as should any excessive fruitiness or sweet caramel characters.
Slight chocolate is acceptable. Clean aroma is essential.
Appearance: Mid-brown to dark brown, sometimes almost black and opaque. Low to
medium carbonation. Excessive carbonation or flatness should be penalized.
Flavor: Mild maltiness with no hop flavor or diacetyl. Low to moderate fruitiness,
light roastiness can be evident. Dry maltiness on the finish. Clean and quaffable.
Low to medium carbonation. Any phenolics, diacetyl, yeasty flavours, astringency,
harshness, or noticeable sweetness or alcohol, should be penalized.
Mouthfeel: Light to medium body. Low to medium carbonation.
Overall Impression: A dry, mildly flavored session beer. Malt evident but evenly
balanced by hop bitterness.
Ingredients: Pale and chocolate malt, clean bittering hop such as Pride of Ringwood.
OG FG IBUs SRM ABV
1.040 1.050 1.010 1.016 15 25 - 4.5 5.3%
Commercial Examples: Tooheys Old Ale, Kent Old Brown
I've got the malt and hops and sugar h34r: worked out but I'm wondering about the yeast. I have to get that clean dryness. Choices so far are:
US-05 18 degrees
Nottingham 16 degrees
Culture some Coopers or:
(heresy?) I understand that Tooheys Old is now bottom fermented so how about weihenstephan lager yeast 14 degrees?
I'm nervous about fruity flavours from the Coopers.
Any suggestions from 'old' enthusiasts appreciated. :icon_cheers: :icon_cheers: