Anyway as my winter brewing time table isn’t set and I love brewing IPA’s I think I need to do an old school Australian Ale, add some history and local relevance to my brewing. Perhaps this will be the next “Black IPA”? or “insert fad beer here”
So right now I am starting with bugger all information. Apart from it being around 1.100 OG and not as hoppy as an IPA (old style English) my guess is mostly pale malt (Marris Otter), but perhaps some black malt and some crystal, and keep it simple on the hops, mostly EKG in the boil but also some dry hops in the cask (keg) either for aging or at serving, about 60 IBU’s? The yeast is pretty straight forward, something English like a Notingham or a London ale type. Given the shipping time and the beer travelling in casks there was probably a fair whack of oxidisation, and maybe even a faint taste of salt from the odd leaky cask. Perhaps even a hint of sourness or brett.
So now I’m throwing out the question; any more info on a recipe Martyn or anybody else ??? (I’ve posted a call for help on Zythophile and will repost any ideas here if I get them)