Monteith’s Black beer (Clone)

 You will need:

• MJ Tyneside Brown Ale
• 1 kg Liquid Amber Malt
• 250g Brown Sugar
• Dark Ale Grain Pack
• 1 Saaz Hop Bag (0 min boil)                                
• 1x Safale S-04 ale yeast (or S23 Saflager yeast)*

 Procedure

1.  Well in advance of preparing recipe, place 5-10 litres of water in a fridge and chill**
2. In a bowl, add the grain with 1 liter hot tap water and mix well. Steep for 20 minutes.
3.  After steeping, strain the grain through a sieve into a saucepan. Rinse the grain with 1liter of hot water and collect the liquid in the saucepan. Discard the grain.
4.  Boil the hot grain wort for 5 minutes. After 5 minutes, turn the heat off and add the Saaz Hop Bag to saucepan. Allow to sit for a further 10 minutes.
5.  Pour the Tyneside Brown Ale and hot grain wort into fermenter. Use the grain wort to rinse out the tin.
6.  Add 1kg Liquid Amber Malt Extract and 250gm Brown Sugar to fermenter. Stir to dissolve.
7.  Add chilled and tap water to make up to 22 liters at 20-25°C. Stir well.
8.  Sprinkle S-04 yeast onto the surface of the liquid. Seal and ferment at 18-20°C for best results***
9.  Bottle when Hydrometer reading is stable over two days. Store for one month for best flavour.

Notes:

*    A S23 Lager yeast can be used for a more authentic version, if brewing at 12°C is possible.

** Use sterilized containers with lids. Do not leave your fermenter to cool before adding yeast, as this increases the chance of an infection.  Use the chilled water to reach a satisfactory temperature and add yeast immediately. 

***Try to maintain a cool, even temperature in the fermenter, ideally at 18°C. Place your fermenter next to brick walls or on a cement slab, or wrap it in a towel with one end in water, if the temperature is too high.  Use a Brewers Choice Brewing Thermostat and old fridge for optimum brewing conditions.