Australian Ale instalment 3 – the brewing

James Cook, portrait by Nathaniel Dance, c. 17...Image via Wikipedia

Following my previous posts on Australian Ale I had been looking to attempt my own form of a style revival. Well its not really a style revival, more like brewing a recipe from about 1870, a beer that could or would (I’d like to think) have been shipped to Australia from old blighty. this was all prompted by a post on Zylophite, and a recipe provided by Arcticalchemy that has led me to what looks more or less like an English barley wine. I took the recipe provided by Arcticalchemy, did some scaling, added some more hops and the result is now fermenting in my spare room. The yeast has taken off beautifully and is now at foaming along, looking more or less like the foam on the beach on a rough day. magnificent.

So to the recipe

Australian Ale -Recreation Ale

4.10 kg      Marris Otter Pale (5.9 EBC) Grain 41.62 %
3.30 kg      Pale Malt (2 Row) US (3.9 EBC) Grain 33.50 %
1.00 kg      Amber Malt (43.3 EBC) Grain 10.15 %
0.40 kg      Brown Malt (128.1 EBC) Grain 4.06 %
0.30 kg      Caramel/Crystal Malt -120L (236.4 EBC) Grain 3.05 %
90.00 gm   Goldings, East Kent [5.00 %] (90 min) (First Wort Hop) Hops 58.1 IBU
20.00 gm   Goldings, East Kent [5.00 %] (Dry Hop 5 days) Hops –
50.00 gm   Goldings, East Kent [5.00 %] (20 min) Hops 9.9 IBU
0.75 kg      Dememera Sugar (3.9 EBC) Sugar 7.61 %
British Ale (Wyeast Labs #1098) [Starter 750 ml]

This was all mashed at 64deg C, with some chalk and gypsum thrown in. I collected 30liters preboil at about 1.077, then gave it a 90 minute boil before ending up with 22litres at about 1.099, just short of the magical 1.100, dam. By the numbers its about 65 IBU’s and will be about 10% abv, a nice small beer.

hungry yeast eating barley wine sugar

The beer I’ve made is a little hoppier and a little stronger than the beer Zylophite wrote about but still if this was the kind of beer they drank back in the days of Captain Cook then no wonder not much got done and they kept finding new countries. Drink driving a clipper would no doubt be difficult, I believe that their drink driving laws were a little more lapse in the absence of the breathalyser. Also drinking this kind of beer as your standard would leave you shit faced most of the time. No doubt this would have spurned the local brewing industry, and probably the first low alcohol beer, something like a 6% beer. 

Tastes and smells pretty good, and that was before I threw in the yeast. Its fermenting at about 19 deg C now. Fingers crossed the yeast doesn’t crap out and leave me with a stuck beer.
Now go have a crack at brewing this, history is good for you, just make sure you don’t slip from being Captain Cook (who was a home brewer) to being a pirate. Pirates are cool but really you can only wear those puffy shirts for so long without getting sick of ironing them.
Cheers D

2 thoughts on “Australian Ale instalment 3 – the brewing

  1. duncs says:

    See, history is fun. It’s now 2012 and I would lke to know how your Australian Ale turned out

    • koongara says:

      Not to bad at all, it placed second in the Strong Ale category in the 2012 Australian Amateur Brewing Championship, took a little while to really open up but it’s a nice beer.

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