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Blackout Dark Ale Recipe Kit

Code: 19850  |  Unit: Each   In stockLow stockNo stock    


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This recipe is an Aussie Brewmakers original. It is a ‘take’ on the Tooheys Old and Carlton Black ‘Dark Ale’ commercial offerings.

Careful consideration should be given to over consumption of this full flavoured dark ale or a full ‘blackout’ will ensue.

This recipe is another great introduction to experimenting with hops and grains for the beginner or ‘tin kit’ brewer.

Supplied Kit Ingredients:

  • 1.7kg Morgan’s Special Kettled Iron Bark Dark Ale
  • 1.0kg Beer Improver (500g Dextrose / 500g Light Dried Malt Extract)
  • 200g Dextrose
  • 15g Brew Cellar Premium Ale Yeast
  • 12g Cluster Finishing Hops (steeped)
  • 150g Roasted Barley Grain - Cracked (steeped)

Other Ingredients:

  • Additional 200g of Dextrose if kegging with no secondary fermentation (not supplied)


  1. Clean / sterilize all equipment including wort, paddle, mug and jug (used for steeping)
  2. Discard Morgan’s Special Kettled Iron Bark Dark Ale tin yeast and sit tin in hot water for 10 minutes
  3. Boil 1.25ltrs of water in kettle
  4. Steep 150g of Roasted Barley Grain – Cracked in 1ltr of boiling water for 15 minutes
  5. Steep 12g of Cluster Finishing Hops in 250mls of boiling water for 10 minutes
  6. Re-boil 2.5ltrs of water in kettle
  7. Add 1.5ltrs of boiled water to wort and add 1.0kg of Beer Improver and 200g of Dextrose and stir to thoroughly dissolve.
  8. Add Morgan’s Special Kettled Iron Bark Dark Ale tin to wort and stir to thoroughly dissolve
  9. Pour 500ml of boiled water into Morgan’s Special Kettled Iron Bark Dark Ale tin and stir then add to wort
  10. Strain steeped Roasted Barley Grain – Cracked into wort and rinse with 500ml of boiling water (do not add grain to wort)
  11. Add water to wort to 22.5 ltrs and test temperature – make sure it is between 18-24 degrees before pitching yeast
  12. Take initial hydrometer reading
  13. Add Cluster Finishing Hops bag and mug of water to wort
  14. Pitch 15g Brew Cellar Premium Ale Yeast and stir gently
  15. When fermentation is finished check with hydrometer and bottle as per normal. Bottle conditioning of 4 weeks minimum is recommended.

N.B. If kegging, add additional 200g of Dextrose at step 7

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