Aleksander
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- Jan 8, 2014
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Hi fellow homebrewers.
First, let me introduce me. First time on this forum :)
I'm Aleksander, and I live in Stavanger, on the south/west coast of Norway.
I've been a homebrewer for three years and work at a homebrew store.
I've got a really exciting challenge from a brewing buddy, which also is a diver.
Let me give you the backstory.
11th of March 1869, a ship named Olivia set sail from Graveshead, London to Gdansk, Poland. Her cargo is two large crucibles, wine and other valuable goods. And, a great amount of beer...
More specific, beer from Barcley Perkings Brewery in London. Due to really bad wather the captain try to seek refuge in a port in Norway. 3rd of April 1869, she ran aground on a small island just outside of the small town called Mandal on the southern coast of Norway.
Olivia began to take in water, and after a little while the captain ordered the crew to abandon ship. One of the crewmembers died during the emergency. But the ship would'nt sink! And later that night a pilot wessel spot the top lantern of Olivia, which is still lit.
Some of crew on the pilot wessel boardes Olivia and starts to pumps the water out of her bilge. The history goes like this. Since everything seemed to go well, the pilot crew helped them selves to some of the "salvage prize" before they got her to port, and drank a good amount of the beer from the cargo hold. Off course they got somewhat drunk and Olivia ran aground again on a small reef. And this time she sank.
The ship sank with all of the cargo and was'nt discovered again before 14th of July, 1967. Almost 100 years after she sank.
And now to the challenge. Some of the beer has been salvaged, and because of the dark and stable cold temperatures the beer has somewhat "survived". And someone has "analyzed" the beer and came up with a recipe:
7 lbs amber liquid (or 6 pounds dry) malt extract, plus a pound of medium crystal steeped in the kettle
1.5 ounces Fuggle or Styrian Golding hops (calculated for pellets; use 2 ounces if whole), 2 hours of boil
Add at end of boil:
The peel of one bitter/Seville/sour orange or three regular oranges.
1/4 ounces coriander seed, freshly ground
Add to secondary:
2 tsp powdered ginger
1/4 tsp salt
Ferment with your favorite London ale yeast.
There's a couple of things I find strange in this recipe. Like why is the hops boiled for 120 mins? Why does it call for so much crystal malt? And why add salt to secondary?
I can say right away that I won't try to recreate the ale loaded on Olivia with the given recipe, as I find it a bit strange. So instead I want to find out what kind of ales Barclay Perkings brewed during 1850-1900, and then try to formulate a recipe out of what I find.
If anyone can help me I would really appreciate it!
First, let me introduce me. First time on this forum :)
I'm Aleksander, and I live in Stavanger, on the south/west coast of Norway.
I've been a homebrewer for three years and work at a homebrew store.
I've got a really exciting challenge from a brewing buddy, which also is a diver.
Let me give you the backstory.
11th of March 1869, a ship named Olivia set sail from Graveshead, London to Gdansk, Poland. Her cargo is two large crucibles, wine and other valuable goods. And, a great amount of beer...
More specific, beer from Barcley Perkings Brewery in London. Due to really bad wather the captain try to seek refuge in a port in Norway. 3rd of April 1869, she ran aground on a small island just outside of the small town called Mandal on the southern coast of Norway.
Olivia began to take in water, and after a little while the captain ordered the crew to abandon ship. One of the crewmembers died during the emergency. But the ship would'nt sink! And later that night a pilot wessel spot the top lantern of Olivia, which is still lit.
Some of crew on the pilot wessel boardes Olivia and starts to pumps the water out of her bilge. The history goes like this. Since everything seemed to go well, the pilot crew helped them selves to some of the "salvage prize" before they got her to port, and drank a good amount of the beer from the cargo hold. Off course they got somewhat drunk and Olivia ran aground again on a small reef. And this time she sank.
The ship sank with all of the cargo and was'nt discovered again before 14th of July, 1967. Almost 100 years after she sank.
And now to the challenge. Some of the beer has been salvaged, and because of the dark and stable cold temperatures the beer has somewhat "survived". And someone has "analyzed" the beer and came up with a recipe:
7 lbs amber liquid (or 6 pounds dry) malt extract, plus a pound of medium crystal steeped in the kettle
1.5 ounces Fuggle or Styrian Golding hops (calculated for pellets; use 2 ounces if whole), 2 hours of boil
Add at end of boil:
The peel of one bitter/Seville/sour orange or three regular oranges.
1/4 ounces coriander seed, freshly ground
Add to secondary:
2 tsp powdered ginger
1/4 tsp salt
Ferment with your favorite London ale yeast.
There's a couple of things I find strange in this recipe. Like why is the hops boiled for 120 mins? Why does it call for so much crystal malt? And why add salt to secondary?
I can say right away that I won't try to recreate the ale loaded on Olivia with the given recipe, as I find it a bit strange. So instead I want to find out what kind of ales Barclay Perkings brewed during 1850-1900, and then try to formulate a recipe out of what I find.
If anyone can help me I would really appreciate it!
