Page 1 of 1

Durden Park Recipe

PostPosted: Sat Apr 11, 2015 10:26
by LeithR
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?

Re: Durden Park Recipe

PostPosted: Sat Apr 11, 2015 11:19
by bobsbeer
What yeast are you using? For that strength it will take a beast of a yeast to get to that ABV.

Re: Durden Park Recipe

PostPosted: Sat Apr 11, 2015 11:58
by tommidolcetto
I'd rename it Crikey O'Reilly

Re: Durden Park Recipe

PostPosted: Sat Apr 11, 2015 12:40
by LeithR
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.

Re: Durden Park Recipe

PostPosted: Sat Apr 11, 2015 13:01
by Aleman
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.

Re: Durden Park Recipe

PostPosted: Sat Apr 11, 2015 16:15
by LeithR
Thanks Aleman, the WLP099 sounds like its a match for the brew. I've edited the OP.