Hi Gents,
Excuse the drunken ramblings, but just had an epiphany while drinking a "Belgian Barley Wine".
I've been dreaming up a remembrance brew for my grandfather who passed away on Thursday. Sitting at the computer tonight while drinking a Belgian Bruin (Kasteel bier), I started thinking it was more like a Belgian Barley wine than a standard Brown due to it's 11% ABV. Got me thinking, has anyone made an Aussie Barley wine. This is what I want to make to put away for special occasions in his memory.
Here is where I ask the educated forum members for their recipe ideas and/or previous experience with this type of thing.
All I've got so far, is that it would obviously have to contain POR. Apart from that I'm a bit stuck. I've had a brief look at the style guidelines, and come up with the following.
If we think in the BJCP vein of things, we are talking Category 19.
I've scrubbed out 19A - Old Ale, as 1090 may not be strong enough for my liking. (wouldn't knock it back, but I will aim for higher to start with). The alternative is to make an Old Ale with a SG of 1085, as he was 85 when he passed away.
Looking at 19B (English) and 19C (US), I think I should be using the English guidelines. (POR at up to 120 IBU's? (US) If you'd consider it {Tony???} then you're a braver man than I.)
So, here is the "off the top of my head" starting point for an Aussie Barley Wine...I will be calling it the "Aussie Czar's Barley Wine." It's a family tradition thing, if you're wondering about the Czar bit. (no, I'm not Russian....)
7kg Maris Otter
250gm CaraMunich II
1kg wheat
1kg Sugar
100gm Choc Malt
100gm Cara Aroma. (Does anyone know the default for this in Promash? I can't find it...)
41sm POR Pellets (Will probably end up getting flowers) at 50.5 IBU's.
SG 1118
Est SRM 15.5
20 litre batch
Can you guys please give me some ideas/critiques etc on this recipe. If anyone has attempted (successfully or otherwise) I'd really like some info as this brew means a lot to me.
Last bit...the yeast. Left this off, as I have no idea. Wondering if the Coopers rehydrated from the bottle yeast can go this hi. Anyone?
Any info, thoughts, or half baked ideas are truly welcome.
Cheers Fella's,
Thommo.
edit: 20 litre batch bit. Didn't want you guys having to guess too many bits. Sorry, I'm onto the port now. Typing and any form of thinking is starting to get pretty difficult.
Excuse the drunken ramblings, but just had an epiphany while drinking a "Belgian Barley Wine".
I've been dreaming up a remembrance brew for my grandfather who passed away on Thursday. Sitting at the computer tonight while drinking a Belgian Bruin (Kasteel bier), I started thinking it was more like a Belgian Barley wine than a standard Brown due to it's 11% ABV. Got me thinking, has anyone made an Aussie Barley wine. This is what I want to make to put away for special occasions in his memory.
Here is where I ask the educated forum members for their recipe ideas and/or previous experience with this type of thing.
All I've got so far, is that it would obviously have to contain POR. Apart from that I'm a bit stuck. I've had a brief look at the style guidelines, and come up with the following.
If we think in the BJCP vein of things, we are talking Category 19.
I've scrubbed out 19A - Old Ale, as 1090 may not be strong enough for my liking. (wouldn't knock it back, but I will aim for higher to start with). The alternative is to make an Old Ale with a SG of 1085, as he was 85 when he passed away.
Looking at 19B (English) and 19C (US), I think I should be using the English guidelines. (POR at up to 120 IBU's? (US) If you'd consider it {Tony???} then you're a braver man than I.)
So, here is the "off the top of my head" starting point for an Aussie Barley Wine...I will be calling it the "Aussie Czar's Barley Wine." It's a family tradition thing, if you're wondering about the Czar bit. (no, I'm not Russian....)
7kg Maris Otter
250gm CaraMunich II
1kg wheat
1kg Sugar
100gm Choc Malt
100gm Cara Aroma. (Does anyone know the default for this in Promash? I can't find it...)
41sm POR Pellets (Will probably end up getting flowers) at 50.5 IBU's.
SG 1118
Est SRM 15.5
20 litre batch
Can you guys please give me some ideas/critiques etc on this recipe. If anyone has attempted (successfully or otherwise) I'd really like some info as this brew means a lot to me.
Last bit...the yeast. Left this off, as I have no idea. Wondering if the Coopers rehydrated from the bottle yeast can go this hi. Anyone?
Any info, thoughts, or half baked ideas are truly welcome.
Cheers Fella's,
Thommo.
edit: 20 litre batch bit. Didn't want you guys having to guess too many bits. Sorry, I'm onto the port now. Typing and any form of thinking is starting to get pretty difficult.