Durden Park Recipe

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Durden Park Recipe

Postby LeithR » Sat Apr 11, 2015 10:26

I came across this recipe in the Durden Park "Old British" Beers book. It was the strongest regularly made beer by W Younger around 1872, I've multiplied up the quantities given in the book to allow for a 23L batch.
160/- Ale
19.81Kg of MO Pale
360g Goldings at 90 mins - AA 4.5%
14.34g Dry hopping - Goldings
Matures in about 12 - 14 months
Putting the figures through the Brewers Friend calculator gives the following figures
O.G. 1.205
F.G. 1.047
ABV 20.67%
IBU's 80.42
Yeast WLP099 (as suggested by Aleman)

Now that's a beast of a brew, only to be drank by the thimble full!!

I'd have to make a very much smaller batch just to be able to lift the bag out of the boiler in my BIAB set up.

Anybody else up for it?

Last edited by LeithR on Sat Apr 11, 2015 16:14, edited 1 time in total.

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Re: Durden Park Recipe

Postby bobsbeer » Sat Apr 11, 2015 11:19

What yeast are you using? For that strength it will take a beast of a yeast to get to that ABV.
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Re: Durden Park Recipe

Postby tommidolcetto » Sat Apr 11, 2015 11:58

I'd rename it Crikey O'Reilly
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Re: Durden Park Recipe

Postby LeithR » Sat Apr 11, 2015 12:40

Still investigating yeast, the book doesn't suggest one. The last Barley wine I made I used a Champagne yeast which worked well but it wasn't as strong as 20% tho.

Any suggestions welcome.

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Re: Durden Park Recipe

Postby Aleman » Sat Apr 11, 2015 13:01

I'd suggest the Samiclaus yeast from whitelabs . . .it ferments the 'worlds' strongest beer . . .Zurich Lager Yeast although perhaps for this monster WLP-099 Might be a better option.

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Re: Durden Park Recipe

Postby LeithR » Sat Apr 11, 2015 16:15

Thanks Aleman, the WLP099 sounds like its a match for the brew. I've edited the OP.

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