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Black Pig Dark Ale

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Black Pig Dark Ale

back to search Back to Search  Style Details 

Beer Style: Spice, Herb, or Vegetable Beer  (21A)
Recipe Type: other
Yield: 5 US gallons

Spice, Herb, or Vegetable Beer


This is an easy to make dark spiced ale.
It is a dark redish color with a thick creamy head.
It has a slight bitterness in the flavor with a nice amount of cinnamon just coming through and has a good full mouth feel.
The aroma is slightly malty.


  • For a 23 litres or 5 gallons,
  • One can of Coopers Dark Ale
  • 500g or 1lb of dextrose
  • 500g or 1lb of light dry malt
  • 250g or 1/2lb of malto dextrin
  • About 1/2 an egg cup full of Magnum hop pellets 15.6%
  • 1 rounded teaspoon of cinnamon powder
  • Pkt of yeast supplied with dark ale can.

Additional Instructions

Primary Ferment: 4 days
Secondary Ferment: 3 days

Beer Profile

Original Gravity: 1040
Final Gravity: 1009
Recipe Type: other
Yield: 5.00 US Gallons

Click to Print Recipe


Soften contents of dark ale can by soaking in hot water for 10-15 minutes.
Pour all the dry ingredients into the sterilized fermenter and add one and a half litres or about 3 pints of boiling water from a kettle, stir to dissolve.
Boil kettle again and put the hop pellets into a coffee cup and cover with boiling water, let soak.
Open the can of dark ale and pour into the fermenter, stir in with other ingredients, pour some of the boiling water into the can to loosen up the rest of the malt and add to fermenter, pour the rest of the boiling water into the fermenter and stir all to dissolve.
Add the hops and water in the cup to the fermenter and stir in.
Add the cinnamon powder to the fermenter and stir in.
Top up the fermenter to the 23 litre or 5 gallon mark with cold water and sprinkle the yeast supplied with the dark ale can over the surface and stir in well.
Ferment for 6-7 days at 20c or 70f or until gravity is below 1010