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Old 30-10-2015, 08:54 PM   #1
clibit
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Default Orkney Dark ISland

Rather than carry on disrupting the Newcastle Brown thread, I'll stick my attempt at a recipe for Dark Island in this new thread. the brewery website tells us the ingredients:

A classic Scottish dark ale with chocolate and roasted malt flavours. Brewed with Pale Ale, Crystal, Chocolate and Wheat malts and hopped with First Gold and Goldings hops. So...

Batch Size (L): 23.0
Original Gravity (OG): 1.045
Final Gravity (FG): 1.011
Alcohol by Volume (ABV): 4.42 %
Colour (SRM): 25.9 (EBC): 51.0
Bitterness (IBU): 31.7 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

3.900 kg Pale Malt (85.25%)
0.275 kg Chocolate (6.01%)
0.200 kg Crystal Medium 145 EBC (4.37%)
0.200 kg Wheat Malt (4.37%)

40.0 g East Kent Golding Leaf (5.7% Alpha) @ 60 Minutes
30.0 g First Gold Leaf (8.3% Alpha) @ 5 Minutes

(I've used First Gold as the flavour hops purely out of my love for them, it may well be the other way round. And the real thing may well use less hops than this per litre)

The pint I had was more chocolate than crystal. I've no idea which crystal it uses, so I've gone for the standard medium. But it may be dark crystal. The amount of chocolate and crystal, and the type of crystal, are the main unknown factors.

Mash at 67°C for 60 Minutes.
Ferment at 18-20°C with Safale US-05 or Nottingham. The pint I had seemed very neutral on the yeast front.


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Old 30-10-2015, 09:13 PM   #2
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Fantastic Clibit! I'm going to make this next (after the mild tommorow). I'll buy some more First Gold for this as well for as a lovely bitter I'm currently slurpping on but have almost run out of.

I'll also move the thread to the completed receipe section too so I can find it again


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Old 30-10-2015, 09:17 PM   #3
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Cool. It's just a guess, so you are the guinea pig. But I believe chocolate is the key malt, the yeast is neutral, having had a pint of it once, and we know what the two hops are. Hopefully this will be in the right ball park. The ABV is right, and the IBUs shouldn't be far out.
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Old 30-10-2015, 09:20 PM   #4
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Will ad to the to do list. You guys ever had the Reserve? I had the 2012, was sublime.
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Old 30-10-2015, 09:21 PM   #5
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No, never. I bet it's fantastic.
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Old 30-10-2015, 09:21 PM   #6
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Looks great. Wonder where I might get a bottle of the original to compare? Surely there must be somewhere to buy it in the Big Smoke - you can buy everything/anything else
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Old 30-10-2015, 09:26 PM   #7
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Quote:
Originally Posted by MyQul View Post
Looks great. Wonder where I might get a bottle of the original to compare? Surely there must be somewhere to buy it in the Big Smoke - you can buy everything/anything else
Some supermarkets stock it - check online. I should do that myself. I've only ever had one pint, in a pub. Never had the bottled version.
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Old 30-10-2015, 09:29 PM   #8
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Quick google..Waitrose stock it. There's two large ones where I work in posh kingston/surbiton
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Old 30-10-2015, 09:46 PM   #9
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The above is not a completed and brewed recipe. This is the best brown ale I have made to date, it was an adaptation of a Dark island recipe I found on a forum. I changed the hops and upped the crystal, it was fantastic, but was nowt like the Dark Island I drank in the pub:

Batch Size (L): 13.0
Original Gravity (OG): 1.047
Final Gravity (FG): 1.009
Alcohol by Volume (ABV): 5.04 %
Colour (SRM): 18.5 (EBC): 36.4
Bitterness (IBU): 34.6 (Average)
Brewhouse Efficiency (%): 79
Boil Time (Minutes): 70

1.895 kg Maris Otter Malt (79.16%)
0.144 kg Brown Sugar, Light (6.02%)
0.144 kg Crystal 40 (6.02%)
0.118 kg Wheat Malt (4.93%)
0.093 kg Chocolate (3.88%)

7.0 g Centennial Leaf (11.5% Alpha) @ 60 Minutes (Boil) (0.5 g/L)
7.0 g Centennial Leaf (11.5% Alpha) @ 15 Minutes (Boil) (0.5 g/L)
7.0 g Centennial Leaf (11.5% Alpha) @ 5 Minutes (Boil) (0.5 g/L)
3.3 g Irish Moss @ 15 Minutes (Boil)

Mashed at 67°C for 75 Minutes.
Fermented at 18°C with Gervin Ale Yeast
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Old 30-10-2015, 09:55 PM   #10
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It will be in a couple of weeks time when I make it.

I'll see how the first one goes and then make the second one to compare


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