Tooheys Old Black Ale
- Thread starter Gout
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Tony
Quality over Quantity
- Joined
- 26/4/04
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here is what i would do.
cheers.
old
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 4.70
Anticipated OG: 1.047 Plato: 11.78
Anticipated EBC: 40.8
Anticipated IBU: 20.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
42.6 2.00 kg. JWM Traditional Ale Malt Australia 1.038 7
42.6 2.00 kg. JWM Export Pilsner Australia 1.037 3
6.4 0.30 kg. JWM Caramalt Australia 1.036 50
4.3 0.20 kg. JWM Crystal 140 Australia 1.035 145
4.3 0.20 kg. TF Chocolate Malt UK 1.033 940
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
16.00 g. Pride of Ringwood Pellet 10.10 20.1 60 min.
Yeast
-----
WLP 001
cheers.
old
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 4.70
Anticipated OG: 1.047 Plato: 11.78
Anticipated EBC: 40.8
Anticipated IBU: 20.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
42.6 2.00 kg. JWM Traditional Ale Malt Australia 1.038 7
42.6 2.00 kg. JWM Export Pilsner Australia 1.037 3
6.4 0.30 kg. JWM Caramalt Australia 1.036 50
4.3 0.20 kg. JWM Crystal 140 Australia 1.035 145
4.3 0.20 kg. TF Chocolate Malt UK 1.033 940
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
16.00 g. Pride of Ringwood Pellet 10.10 20.1 60 min.
Yeast
-----
WLP 001
My last dark ale was a bloody ripper!, and was in the style of old, in fact i now call it south coast old. Here it is:
3.4 kg maris otter
200g dark crystal
120g carafa 1
100g home toasted pale ( 180c for 15 mins )
150g malanoiden
250g flaked maize/corn.
7g pacific gem 14.7% 60 min
35g willamette 4.9 ( FWH )
Essex ale yeast wlp
EDIT: was in a hurry before so didn't mention. The colour of this beer was almost exactly the same as tooheys old. It was that really nice garnet colour, totally clear as well. And taste?, well, it has to be one of the top 3 beers i have made all time hands down!!, and i dont drink that much dark beer, mainly bitters!.
3.4 kg maris otter
200g dark crystal
120g carafa 1
100g home toasted pale ( 180c for 15 mins )
150g malanoiden
250g flaked maize/corn.
7g pacific gem 14.7% 60 min
35g willamette 4.9 ( FWH )
Essex ale yeast wlp
EDIT: was in a hurry before so didn't mention. The colour of this beer was almost exactly the same as tooheys old. It was that really nice garnet colour, totally clear as well. And taste?, well, it has to be one of the top 3 beers i have made all time hands down!!, and i dont drink that much dark beer, mainly bitters!.
hmm interesting .. how do you think this recipe would go? based on tony's recipe but using what ingredients I have on hand:
2kg B&B Pale malt
2kg Weyermann Pilsner malt
0.5kg Caramunich I
0.25kg Chocolate
20g POR @ 60mins
Would Wyeast 1098 or US-56 yeast be any good?
2kg B&B Pale malt
2kg Weyermann Pilsner malt
0.5kg Caramunich I
0.25kg Chocolate
20g POR @ 60mins
Would Wyeast 1098 or US-56 yeast be any good?
B
bindi
Guest
Just putting Tony's recipe into Beersmith now 
I will have a go at that next week seeing I picked up some POR today for the first time, $20. for 1kg..After reading the posts last week about POR I will give it a run with Tonys receipe.
I will have a go at that next week seeing I picked up some POR today for the first time, $20. for 1kg..After reading the posts last week about POR I will give it a run with Tonys receipe.
B
bindi
Guest
Yep, he had 1kg left...Untill Tidalpete reads this <_<manaen said:
Tony
Quality over Quantity
- Joined
- 26/4/04
- Messages
- 7,168
- Reaction score
- 276
manaen............. sounds great, go for it.
Tooheys use a base grain and just 1 special roast grain from JW that adds the flavor and colour aparently but we cant buy it :angry:
If you taste it it is light to medium body with some swwetness and a definite chocolate character.
hense the Pale/Pils mix and the caramalt, crystal, choc mix.
caraminich 1 is only 100 ebc i think so should be great, you want sweet to ballance the bitter chocolate malt that is used for colour, thats the secret.
BALANCE!!!!!!!!!!!!!!!!!!!!!!!!!!
balance sweet with roast, malt with hops and you have the perfect beer.
the recipe i came up with should do this, or come bloody close.
up to u now, thats the great part
cheers and have fun.
Tooheys use a base grain and just 1 special roast grain from JW that adds the flavor and colour aparently but we cant buy it :angry:
If you taste it it is light to medium body with some swwetness and a definite chocolate character.
hense the Pale/Pils mix and the caramalt, crystal, choc mix.
caraminich 1 is only 100 ebc i think so should be great, you want sweet to ballance the bitter chocolate malt that is used for colour, thats the secret.
BALANCE!!!!!!!!!!!!!!!!!!!!!!!!!!
balance sweet with roast, malt with hops and you have the perfect beer.
the recipe i came up with should do this, or come bloody close.
up to u now, thats the great part
cheers and have fun.
Well I ended up putting down my first attempt at a Tooheys Old clone, I used the following recipe:
AG Tooheys Old Clone
AG Mash, full boil, 2kg B&B Pale, 2kg Weyermann Pilsner, 500g Caramunich, 500g pale wheat, 200g Pale chocolate.
Pride of Ringwood 9% 20g @ 60 mins (20IBU), 90 min boil. 20L collected from kettle. S-23 dried yeast.
SG 1.052
After 48 hours it has dropped from 1.052 to 1.034 @ 12 deg C so seems to be going well. I have not had any success using larger yeasts before.
Now for the questions:
Going off my ingredients how do I work out what efficiency I ended up with?
People in the past have told me that when your brew gets down to 1.020 you should increase the temperature to room temp to allow for a diactyl rest? is this what I should do .. I do I just let it ferment out as normal.
Do you have to CC brews done with a larger yeast? How does this affect the taste?
AG Tooheys Old Clone
AG Mash, full boil, 2kg B&B Pale, 2kg Weyermann Pilsner, 500g Caramunich, 500g pale wheat, 200g Pale chocolate.
Pride of Ringwood 9% 20g @ 60 mins (20IBU), 90 min boil. 20L collected from kettle. S-23 dried yeast.
SG 1.052
After 48 hours it has dropped from 1.052 to 1.034 @ 12 deg C so seems to be going well. I have not had any success using larger yeasts before.
Now for the questions:
Going off my ingredients how do I work out what efficiency I ended up with?
People in the past have told me that when your brew gets down to 1.020 you should increase the temperature to room temp to allow for a diactyl rest? is this what I should do .. I do I just let it ferment out as normal.
Do you have to CC brews done with a larger yeast? How does this affect the taste?
