Much darker than the real beer, below While out to dinner at a local tavern, I had the opportunity to try Coniston's Old Man Ale. I found it to be an enjoyable and slightly tart brown ale. Looking online, I couldn't find a clone recipe, so I decided to see if I could create my own. The brewery's web site gives the following clues: Malt: Roasted Barley, Crystal, and Pale Ale Malts Hops: Challenger and Mount Hood ABV: 4.2% Description: "A radically different beer... it has roast barley added to the pale and crystal malts. It has a deep burnished copper color, a rich port wine aroma, a big chocolate and creamy malt palate and a dry, grainy, roasty finish balanced by hop bitterness and tart fruit. It is a remarkably complex beer that deepens and changes as you sup it." The Beer of the Month Club says that you should drink it at 58F or you miss a lot of the nuance. They describe it as "extremely toasty, crackery, with fruity notes favoring...