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Brewing recipes
New Zealand Hops Limited
Recipes links:
General recipes | Brewers Matrix | NZ Hops Table | Brewery Introduction | Testimonial
Dark Ale
| Ale |
Dark Ale |
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New Zealand |
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| Alcohol / volume |
Colour EBC |
Bitterness |
Other |
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OG |
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| 4.0% |
55 |
21 |
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1041 |
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| The "mainstream" of early brewing history in New Zealand saw a focus on producing a wide range of ales and stouts that echoed the styles of the British Isles. Evolution saw the dominance of amber to burnt red ales; alongside a solid stout market. |
| By the 1950's, with lager beers beginning to make some serious inroads, pubs often "created" a dark ale for customers by blending a stout with an amber ale - to order. |
| This loss of access to dark ales was lamented and when it became more plausible to offer a wide range of tap beers in the 1980's (largely due to the single aperature keg and better line cleaning), dark ales made a noticeable comeback. |
| With the core flavour focus on the complexity of dark malts, such dark ales rely upon the support of fresh hop aroma and smooth after-bitter characteristics. |
| This dark ale is dry and malty, with a refreshing hop bitterness and a lingering chocolate note. It's a pub pint worth savouring. |
1041 |
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per 100 hL. |
Kettle Cast |
@ |
OG |
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| Typical |
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@ EBC tint |
kg malt |
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| Malts : |
Pale |
4 |
1,100 |
kg. |
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89.5% |
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Crystal Dark |
225 |
86 |
kg. |
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7.0% |
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Black |
1300 |
43 |
kg. |
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3.5% |
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Adjunct |
sugar |
106 |
kg. |
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10% |
| Mashing : |
Protein Rest |
low, then high temp |
medium |
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CaCl |
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end ferment gravity |
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CaSO4 |
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| Hops : |
Early Additions |
Pacific Gem |
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Sticklebract |
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Middle Additions |
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Late Additions |
Pacific Hallertau |
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50% |
of kg. |
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| Notes : |
hoppy, dark malts, estery |
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dry, malty, smooth bitterness |
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Pop-up table of the Matrix
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