Used it to make a wet rub for a hog roast and also drinks ok. Low carbonation. Came out about 17%. Goes well with red meat and pork so far.

5lbs liquid 20% Munich malt and 80% 2-row
3lbs liquid 40% wheat malt and 60% 2-row barley
4lbs of honey I got over by Fredericksburg
White Labs Champagne Yeast
Yeast nutrient, 1tbsp per gallon of mash

Boiled up with enough water to end up with 10 gallons to ferment which with wastage ended up producing 8.5 gallons. 2 week undisturbed ferment in one long stage regulated to 88F.

Only problem is gallons and half gallons keep going home with visitors but I think it's a winning recipe and goes nice with a game meal. Might let one .75L bottle of it go feral and turn vinegar to see what a barleywine vinegar comes out like.

Cheers,
Tom

How dry did it end up?
I remember doing a mead from some homegrown honey, nutrient and a little bit of citrus and then innoculating it with the White Labs champagne yeast.
It took forvever to ferment out (a couple of months) and it ended up mouth puckeringly dry.
High alcohol and a good taste but absolutely no sugar left, zero sweetness.

quote:

Originally posted by Avatar:
How dry did it end up?
I remember doing a mead from some homegrown honey, nutrient and a little bit of citrus and then innoculating it with the White Labs champagne yeast.
It took forvever to ferment out (a couple of months) and it ended up mouth puckeringly dry.
High alcohol and a good taste but absolutely no sugar left, zero sweetness.

I didn't let it ferment out entirely for that reason. When the bubbles got to less than one per two minutes in the airlock I killed it. Similar sweetness to Cooper's Sparkling Ale, verging on a tad sweeter than I planned. I made a cider like that too, once. Experience is a good teacher, aye?

Ahh yes, Coopers Ale, I know it altogher too well
I suspect you may be an ex-pat Aussie....am I right??

quote:

Originally posted by Avatar:
Ahh yes, Coopers Ale, I know it altogher too well
I suspect you may be an ex-pat Aussie....am I right??

Nope, but there are some that were almost in the family until my sister married the fellow I didn't like.

Mostly Germanic Swiss, some Dutch, some English, Irish, and Ukranians with a bit of Afrikaans tossed in the mix. 'Mercan Mutt...

But they are all folks that like a nice pint or ten...or dram for that matter...

Current possible almost wife is from Brisbane. People tell Sheila jokes but this one by the name of Jenny is up there with the rest. Call me nuts but I get along with Afrikaaner and Oz gals better than any others and they bait their own hooks when you go fishing and never complain when you buy a crate of beer as long as you share.

Oh, one thing I learned about including citrus in brewing is that there are some components of citrus fruit that have a high propensity for becoming a bit of methanol you don't want in your final drink.

Better to make the alcohol and then add citrus than make citrus alcohols.

Tip of the hat to my organic chemist dad for that one. Mostly has to do with pectins.