Warthaug
Well-Known Member
- Joined
- Apr 8, 2011
- Messages
- 624
- Reaction score
- 212
I've brewed a number of Papazians recipes, from his two books, and like many others here I've found them to be less-than-ideal. However, in his "Homebrewers companion" there is a recipe I've always been interested in trying, and was wondering if anyone had tried it, or come up with an updated/better version. I'm now in a position to try making this beast, but a search of HBT & the net in general didn't find any promising leads.
Its the Gnarly Roots recipe; a barley wine with a twist. The recipe is a pretty normal barley wine: ~10% alcohol, heavily hopped, etc. The twist is one week into fermentation (using a conventional ale yeast) you add additional cultures of Brettanomyces bruxellensis/lamicus, to give it bit of a lambic flavour.
I don't suppose anyone has tried a similar brew? I was planning on replacing papzians barely wine recipe with a newer/better one, while following the yeast additions as described in his book. But this raised a lot of additional questions, especially the issue of how much of the bret to add. With the ale yeast having a weeks head start, the bret will be feeding mostly off of the stuff the ale yeast cannot ferment. As such I'm not sure how much bret to add - a lot (1-2L stirred culture), a little (smack-pack, or portion of one), etc.
Like I said,, I was hoping that someone had done something similar, but even advice on issues like how to deal with the bret, or a good barely-wine recipe to use as the base, would e greatly appreciated.
Thanx
Bryan
Its the Gnarly Roots recipe; a barley wine with a twist. The recipe is a pretty normal barley wine: ~10% alcohol, heavily hopped, etc. The twist is one week into fermentation (using a conventional ale yeast) you add additional cultures of Brettanomyces bruxellensis/lamicus, to give it bit of a lambic flavour.
I don't suppose anyone has tried a similar brew? I was planning on replacing papzians barely wine recipe with a newer/better one, while following the yeast additions as described in his book. But this raised a lot of additional questions, especially the issue of how much of the bret to add. With the ale yeast having a weeks head start, the bret will be feeding mostly off of the stuff the ale yeast cannot ferment. As such I'm not sure how much bret to add - a lot (1-2L stirred culture), a little (smack-pack, or portion of one), etc.
Like I said,, I was hoping that someone had done something similar, but even advice on issues like how to deal with the bret, or a good barely-wine recipe to use as the base, would e greatly appreciated.
Thanx
Bryan
