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Ancient Beer Recipe Help
Ive got this idea to brew a beer style similar to the ancient Babylonian beers. Ive read they knew how to brew 20 different types of beer. The only problem is that I cant find any recipe on line(or ingredients for that matter), all I'm finding are articles on how beer was important to their lives. I also saw that they used a type of wheat called emmer. I'm gonna keep searching, but in the meantime, if any one knows of a book or site or some type of info I can check out that'd be great. I'm looking for ingredients/methods/herbs etc, mainly ingredients. Thanks for any input.
Dogfish head makes this http://www.dogfish.com/brewings/Occasio … /index.htm
I haven't tried it yet but everything else they have is of course great IMO. BYO did an article in november on ancient brews and I think the recipe was posted there. A little research and you should find that.
Found that article and clone for you. It is using obviously modern day ingredients, wasn't sure if you were the purist looking to actually brew like the ancients http://www.byo.com/recipe/1709.html
You are the man Thirsty, that DFH beer looks pretty good. I am going to do a little more research into the type of barley they grew back then...as for the hops, I'm pretty sure they didn't start using them until the middle ages ~ 1400's or 1500's, so I'm going to try to use the flowers. Thanks again man!
Have you already tried that recipe for the Oak Strong Scotch Ale in the past? I bottled our Scotch last night and I am thinking about trying the oak chips for the next round. I have heard of people soaking oak chips in rum before adding to secondary. We are still brainstorming for our next batch so any ideas or advice would be much appreciated. Thanks
RyanEley wrote:
Have you already tried that recipe for the Oak Strong Scotch Ale in the past? I bottled our Scotch last night and I am thinking about trying the oak chips for the next round. I have heard of people soaking oak chips in rum before adding to secondary. We are still brainstorming for our next batch so any ideas or advice would be much appreciated. Thanks
This will be my second attempt. The first one I bottled a six pack after primary, then racked the remainder over an ounce and a third of American oak chips I had boiled to sanitize. They both were great, the oak chips cut down on the malty sweetness, gave it more balance I'd say. Without the chips the beer had a caramel aftertaste. Ill post my recipe later. The thing I like to do when I brew new styles of beer is to start with a base idea, then maybe split the batch as I go, bottling a few along the way really gives you an idea of what different additives and dry-hopping can do to your beer.
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