Anzac Landing Ale

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Dave86

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Have been thinking about this one for a while and inspired by a similarly titled thread (didn't want to hijack it!), here's the idea:

Want to create a beer for next ANZAC day, something along the lines of a CSA maybe, but using ingredients that give a nod to all of the countries who were involved with the ANZAC day landings by using ingredients from those countries or using ingredients from a national drink. Could end up a complete mess, but want to give this a shot nonetheless.

Here's what I have so far:

Australia: Coopers yeast and POR for bittering

NZ: Some type of NZ hops

France: Having trouble with this one, only thing I can come up with is strisselspalt hops

UK: Bairds malts

Turkey: Ingredients found in boza, raw wheat, chickpeas and cinnamon

Senegal: Use some palm sugar/sap, which is used to make palm wine in senegal.


So, any thoughts on how to pull this off?

Cheers

Dave
 
Senegal: Use some palm sugar/sap, which is used to make palm wine in senegal.
So, any thoughts on how to pull this off?

Why Senegal ?? More logical would be Egypt

I think I would use australian malt and hops (the basics) and a British yeast (they were the buggers who fermented the situiation - Nottingham perhaps. Add NZ, German and French hops for aroma. Egyptian palm sugar sounds okay. Turkish spices sounds good too. Like the previous thread, golden syrup ?

Sounds like a good theme for a home brew club competition.

Or has this been done before ??

See how it goes Davo
 
Why Senegal ?? More logical would be Egypt

The french had Senegalese conscripts with them for the landing, was just going to limit it to the six countries from the landing so it didn't get too complicated ;)
 
Without any disrespect intended for the old diggers...

Gues you'd want a beer that would knock your head off, make it strong or johnny turk... well I dont know what he would do, not too big on alcohol back then ol johnny.
 
Have been thinking about this one for a while and inspired by a similarly titled thread (didn't want to hijack it!), here's the idea:

Want to create a beer for next ANZAC day, something along the lines of a CSA maybe, but using ingredients that give a nod to all of the countries who were involved with the ANZAC day landings by using ingredients from those countries or using ingredients from a national drink. Could end up a complete mess, but want to give this a shot nonetheless.

Here's what I have so far:

Australia: Coopers yeast and POR for bittering

NZ: Some type of NZ hops

France: Having trouble with this one, only thing I can come up with is strisselspalt hops

UK: Bairds malts

Turkey: Ingredients found in boza, raw wheat, chickpeas and cinnamon

Senegal: Use some palm sugar/sap, which is used to make palm wine in senegal.


So, any thoughts on how to pull this off?

Cheers

Dave


Nothing to add with regards to the beer but I like that you want to include something from all countries involved - some people think ANZAC day is only about Australia. Oh and Enlgand did ultimately cook up the whole mess but it was a young Winston Churchill (as the First Lord of the Admiralty) that dreamt up the whole Dardenelles campaign - which in the end achieved nothing, other than a huge loss of lives. We tend to remember Churchill from WW2 nowadays and his younger stuff ups have been largely airbrushed out of history. Best of luck with the brew Dave86.
 
Can you add anything from Newfoundland?

Quite right Discoloop, I did overlook Newfounfland as well as the Indian troops that were under the empire as well. Need to do some research as to what I can use to acknowledge Newfoundland, could perhaps make it in an IPA style, seeing as that style was brought about for the troops in India?

PS: You are quite right wildschwein, noone really stops to think about the other countries that were involved in the whole shambles
 
After having a quick look, have found a couple of articles that give further ideas for ingredients here and here rice and spruce tips, more ingredients to throw in the mix. I remember seeing some one's tea tree kolsch (apologies the recipe DB is down) and wonder if the spruce would be a similar sort of ingredient? Rice could obviously go in the mash?
 
Well, just made this one and she smelt not too shabby ;) Lovely lemony aroma from the southern cross hops mixed with the cinnamon. It's in the cube now, It'll get bunged in the fermenter next week. Here's what I eventually went with and a reasoning for each ingredient):

4kg Maris Otter (UK)
350g Raw Wheat (Turkish Boza)
350g Rice (Indian Rice Beer)
250g Carahell (No reason other than I wanted some pale crystal!)
180g Chickpeas (Turkish Boza)
150g Bairds Amber (UK)
430g Palm Sugar (Senegalese Palm Wine)
380g Demerara Sugar (Newfoundland Screech (demerara rum))

18g POR Flowers @ 60 min (Australia)
28g EKG Plugs @ 20 min (UK)
30g Strisselspalt pellets @ 10 min (France)
25g Southern Cross flowers @ 5 min (New Zealand)
15g Cinnamon Quills @ 5 min (Turkish Boza)

Allowed the whole lot to steep for 15 minutes after the boil, waiting for a sample to cool to find what my efficiency was, expecting low with the chickpeas, rice and wheat. Just got to go drink a sixer of coopers now to culture up some yeast for next week. Its a hard life :rolleyes:

Dave
 
250g Carahell (No reason other than I wanted some pale crystal!)


Cause war is hell........ -_-
 
Hi,
You can't call it ANZAC ale . ANZAC is for the Aussie and Kiwi diggers only! Aust and NZ ingredients only!

With your list of ingreidents you have to come up with a name to do with the Dardenelles campaign .

Rich
 
Hi,
You can't call it ANZAC ale . ANZAC is for the Aussie and Kiwi diggers only! Aust and NZ ingredients only!

With your list of ingreidents you have to come up with a name to do with the Dardenelles campaign .

Rich

Yeah, I forgot to put that in my post. If you look in my signature, you'll see it under "Gallipoli Ale" ;)

Dave
 
Well ended up with 72% efficiency, which I'm happy enough with, just got to rack it now for a few days and then keg. 1.058 to 1.012. Thought I might have gotten a bit more residual gravity, but it only came in at 35 IBUs, so it should nice enough (hopefully...)
 
Hey interesting idea. Maybe try some Belgium candy suger as a fermentable. France is a hard one... maybe a used pair of can can dancers' knickers. It might add an interesting aroma and mouth feel to the ;) beer
 

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