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