Good idea, I might mash fairly low then run the fermentation through with Notto at say 15 degrees to get the dry and crisp characteristics. I seem to remember about six years ago I did a version for a comp, and used Notto cold as suggested by Ross at the time.
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Tooheys Old Dark Ale
- Thread starter jc64
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fraser_john
Go Pies
LOL - Unfriended.jc64 said:
I'll make sure that we have it for you at Beer Camp.
Mikeyr
" wait.. I had something for this.."
Great everyday tap beer. Agree with the crowd on freshness! It's bloody brilliant straight off the line I can tell you!
warra48
I've drunk all my homebrew and I'm still worried.
TO is my go to beer when all the other taps are the usual mega brewers everyday products (notice how carefully I avoided the term megaswill?).
At my previous golf club they had a JS tap, and this usually served JS brews in rotation. But if I was the designated driver, I'd drink a bruiser (50/50 TO & Hahn Light) or a charlie ( mostly Hahn Light with a good dash of TO and I'll leave you to figure why it was named in honour of Charlie Perkins).
My current golf club burned down a few weeks ago, so we only have bottled beer from the Phoenix bar (in a converted shipping container) and TO is my regular order.
It's a good beer, not complicated, not a challenge to drink, but passes muster every time.
At my previous golf club they had a JS tap, and this usually served JS brews in rotation. But if I was the designated driver, I'd drink a bruiser (50/50 TO & Hahn Light) or a charlie ( mostly Hahn Light with a good dash of TO and I'll leave you to figure why it was named in honour of Charlie Perkins).
My current golf club burned down a few weeks ago, so we only have bottled beer from the Phoenix bar (in a converted shipping container) and TO is my regular order.
It's a good beer, not complicated, not a challenge to drink, but passes muster every time.
Weizguy
Barley Bomber
Hmm, good price for 23 litres of beer, and includes the yeast. Thinking of hitting the Buy it Now button...
Brewman_
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Just one comment I have on the recipe and the side by side taste off I did with a stubby of old.
The real Old, has a very slight sulphur on the nose, something I associate with a lager yeast characteristic. With the SO4, you don't get that. Otherwise it was a very good clone. The alternate yeast Saf 34/70 I think would give that same character, but I have not done that version yet.
The real Old, has a very slight sulphur on the nose, something I associate with a lager yeast characteristic. With the SO4, you don't get that. Otherwise it was a very good clone. The alternate yeast Saf 34/70 I think would give that same character, but I have not done that version yet.
Weizguy
Barley Bomber
Would you like to split a double batch with me, Brewman?
Ducatiboy stu
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Old is actually brewed with a proper Ale yeastBrewman_ said:
seamad
beer dog
ale yeasts ( like 1007 german ale ) produce sulfur
Weizguy
Barley Bomber
Best be yours this time, and I'm thinking of a clean yeast for my half - say American wheat.Brewman_ said:
You ready for the HUB/Murrays brew day this weekend?
We can report results back here for our brews.
Ducatiboy stu
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mmm.. dunno...you might be better off on a beer forumLes the Weizguy said:
I always add da sugaz to the FV rather than wasting any by chucking out sweet trub rather than plain trub.
In UK breweries that use sugar it's usually invert sugar that adds colour and flavour so it's added to the kettle but I don't do it with plain old sugaz in an Ozzie.
In UK breweries that use sugar it's usually invert sugar that adds colour and flavour so it's added to the kettle but I don't do it with plain old sugaz in an Ozzie.
Coalminer
Well-Known Member
Hey LesLes the Weizguy said:
All of Brewmans recipes are good value :super:
warra48
I've drunk all my homebrew and I'm still worried.
If adding sugar like in the recipe, you would need to mash higher to maintain some body in the beer, or it would thin out too much.jc64 said:
I love tooheys old,best value for money mainstream beer in Australia at $46 a slab,just a shame it's never on tap anywhere in victoria,only time I've ever seen it was at the arcadia(cnr punt rd/toorak rd)on tap over 20 yrs ago.I don't enter that many comps but the best score I ever got was for my tooheys old clone,114.5/150 at vicbrew in '09.Aussie dark ale is a bloody good style,fairly easy to make,pilsener as the base to keep it fairly light with a touch of black 2-3% and a touch of chocolate malt 1%,little bit of wheat if that tickles you fancy,POR to 25 ibu's bittering addition only,yeast-saf 05or saf 04 or recultured coopers or German alt.Coopers dark ale is bloody nice on tap too,had it at the coopers ale house last year after seeing the tiges beat the crows on a boys weekend over there.But once again you pretty much have to be in Adelaide to get it.Even Carlton black was half decent but that's gone by the wayside I think.Ah well,time to brew an Aussie dark.
Weizguy
Barley Bomber
OK, you got me there. Just didn't need to go off and make this all about the Brewman.Coalminer said:
Can't recall when I have bought recipes/grain elsewhere.
Steve, is the T.O. recipe in your Brewman recipe list? Do we need to test drive a few yeasts before you add it?
Brewman_
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Hey Les,Les the Weizguy said:
Yes the recipe is there already. Note that there are two.
Tooheys Old. The estimated ABV on this one is around 5.4% (A little high for the TO, but some may like it)
Tooheys Old_BMan. This basically a revised version of the one above but I pulled back the ABV to 4.4%
Quite often the recipes will have some yeast alternatives, so if come up with something we can add that yeast to the recipe.
Cheers Steve
It should be 30% of gravity, not by weight.Blind Dog said:
Because it's a clone of commercial beer then .. When in Rome, do as the Romans.
Australia is the only country in the world that uses large amounts of cane sugar in its mainstream beers, not sure about NZ.
A compelling theory is that this arose in the early 20th Century when early closing and the six o'clock swill came in.
With only an hour to get pissed, workers would flood into pubs and gulp down as many schooners as possible, often standing with legs apart and up to ten glasses on the floor between them.
So a very light bodied but strong beer was required with little "chewiness" or hop character. Just cold and quick.
Thus sugar.
One of the major obstacles to craft beers becoming more popular is the fact that they have flavour and body and thus don't taste like what beer is supposed to taste like.
