New2thebrew
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During a trip to NZ last year, I discovered the mothers milk that is Monteith's Black.
I've only been home brewing for a few months now, and have found I really enjoy using grains & hops (though still using tins of goo for ease at this stage).
I would love to try & brew something close to the commercial beer, I have been on the Monteith's website and found the following information;
'Monteiths Black Beer is distinctive, with a higher alcohol content than mainstream beers and a crisp dark maltiness. This complex malty characteristic shines through from the use of five different premium malts. With biscuit, nutty, caramel, chocolate and coffee malt characteristics'
'Monteiths 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. Monteiths 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'
Don't know if this helps, but if anyone has a recipe, or an idea for a recipe, it would be greatly appreciated.
I've only been home brewing for a few months now, and have found I really enjoy using grains & hops (though still using tins of goo for ease at this stage).
I would love to try & brew something close to the commercial beer, I have been on the Monteith's website and found the following information;
'Monteiths Black Beer is distinctive, with a higher alcohol content than mainstream beers and a crisp dark maltiness. This complex malty characteristic shines through from the use of five different premium malts. With biscuit, nutty, caramel, chocolate and coffee malt characteristics'
'Monteiths 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. Monteiths 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'
Don't know if this helps, but if anyone has a recipe, or an idea for a recipe, it would be greatly appreciated.