i need help designing a survival beer for glastonbury.

[dan_loves_beer]

I want to brew a beer to take to glastonbury this year. Does anyone have input on what would make or help it survive?I'm not bothered by style, just strong, drinkable and hardy ,enough to survive camping. I was thinking a a roasty ipa. Also if you have any thoughts on sensible packaging. I was thinking 2l plastic soda bottles?

 

[Kyral210]

One of your problems is going to be yeast. You will shake your bottles up something quite strong , so that will cloud and flavour your beer. Also, your going to Glastonbury, not the old farts beer festival, so you want something that will send your mind into outer space! Now I would love to advocate using drugs in place of hops, but that is illegal, so lets not go there.

I will get back to you with a beer that should do the trick - Glastonbury Star Chaser

 

[dan_loves_beer]

Yeah I don't have means to filter, but a good floculation and low temp would help clear a lot maybe? Also help condition from the high alcohol. Really though it just needs to be enjoyable when its warm lol. Oh and if we can come up with something my girlfriend will like that's a winner ( she does drink ale, and holds her own at beer festivals )

 

[rickthebrew]

Firstly congrats on getting tickets :mrgreen: A russian imperial stout would of been ideal, around 10% and served at room temp, but two years conditioning could be an issue for this years festivel - shame as the sediment will be well stuck to the bottom

On a serious note, you could do a wheat beer (like a hefe ) cloudiness won`t be an issue but not sure if served warm would be ideal. Your idea of an IPA is pretty good choice i`d say - brew it stong and hoppy, maybe 7 - 8% and big plastic bottles - little bit of sediment never hurt :thumb:

good luck with your choice...........there is always mushroom tequilla

 

[dan_loves_beer]

Thanks, I'm hoping I will have a few months to let it mature in a my big glass demijohn before transferre to plastic bottles, so hopefully ill loose most of the yeast especially if I drop the temp really low And it will let the alcohol mellow. I could do a dark wheat but I have heard wheat beer goes off quick. Does anyone know how oxygen permeable those plastic bottles are ? Thanks for the thoughts, keep em coming

 

[artyb]

flavoured turbo cider... :
ITS THE LAW... :lol:

 

[dan_loves_beer]

lol, i did take cider lastyear, marcus from kent cider company lives round the corner from me and i took a whole box, unfortunatly it went bad after 3 days . i am trying to get my sister on the turbo cider as she has gluten allergies. :thumb:

 

[Kyral210]

Glastonbury Star Chaser

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Glastonbury Star Chaser
Brewer: Chris
Asst Brewer:
Style: Witbier
TYPE: Extract
Taste: (35.0) Designed for Glatonbury!

Recipe Specifications
--------------------------
Batch Size: 18.93 L
Boil Size: 13.25 L
Estimated OG: 1.055 SG
Estimated Color: 11.4 EBC
Estimated IBU: 22.0 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
0.85 kg Wheat Dry Extract (10.0 EBC) Dry Extract 25.45 %
1.80 kg Wheat Liquid Extract (11.8 EBC) Extract 53.90 %
0.20 kg Cara-Pils/Dextrine (3.9 EBC) Grain 6.11 %
0.03 kg Aromatic Malt (51.2 EBC) Grain 0.95 %
15.00 gm Simcoe [13.00 %] (60 min) Hops 18.2 IBU
15.00 gm Sterling [7.50 %] (10 min) Hops 3.8 IBU
0.50 oz Orange Peel, Bitter (Boil 5.0 min) Misc
0.70 oz Coriander Seed (Boil 5.0 min) Misc
0.45 kg Corn Sugar (Dextrose) (0.0 EBC) Sugar 13.58 %
1 Pkgs Bavarian Lager (Wyeast Labs #2206) [StarteYeast-Lager


Mash Schedule: None
Total Grain Weight: 4.54 kg
----------------------------
Steep grains as desired (30-60 minutes)

 

[robsan77]

I am a lover of nottingham yeast for flocculation. If you use that and keep bottles upright on transport you wont have a problem. I never have. If you go for 2litre plastic, get a 2 liter jug so you can decant in 1 and not get back turbulence :thumb: Make sure you dont over carbonate which could pull some yeast up on opening.

Notingham would be great for a strong dark ale along the hobgoblin lines. Lots of crystal some black maybe, a bit of wheat and you cant go wrong with anything like bobek, ekg, fuggles etc..

 

[dan_loves_beer]

yeah im a huge fan of good old fuggles, and ive heard good things about that yeast too. hob gob never tastes too bad when warm, so maybe that could be a good direction. :thumb:

 

[Kyral210]

Oh just so you know, I designed you a high alcohol, high hop wheat beer as it fits the theme and the yeast in suspense actually helps improve the flavour, making it perfect. Also the hops give spicy and citrus flavors, which compliment the wheat beer perfectly, so no need to carry lemons with you to the field. Just crack one of these open and enjoy the festival with the greatest festival beer on earth (probably)

 

[dan_loves_beer]

Thank you, can't wait to try it :

 

[evanvine]

If you are not too worried about the amount of "fizz", mature and condition in a keg, then fill your bottles immediatly prior to departure.
Have had very good, light bead, results by doing this.

 

[Kyral210]

Nah, just prime with a relatively low amount of carbonation. For the Glastonbury Star Chaser, you want to prime with EXACTLY 94.1. That will give you carbonation of 2.1 at 20°C, which is the lowest carbonation level accepted for a wheat beer. This way you get a 100% genuine wheat beer for your festival!

 

[Kyral210]

let me know how your getting along with this beer. Im planning to brew myself up a batch soon (just after my Dead Mans Coffee (stout) and Krombacher Clone (lager) are done.

 

[adrianmole72]

Nah, just prime with a relatively low amount of carbonation. For the Glastonbury Star Chaser, you want to prime with EXACTLY 94.1. That will give you carbonation of 2.1 at 20°C, which is the lowest carbonation level accepted for a wheat beer. This way you get a 100% genuine wheat beer for your festival!

That's very precise ! :wha:

Not knocking your knowledge, though.... :thumb:

Stephen

 

[Kyral210]

Oh its not knowledge, its Beer Smith software! I used it to modify a good wheat beer recipe into one fit for Glastonbury. I also selected the hops to give maximum citrus kick and hop bitterness while retaining the German Wheat Beer style 100%.

 

[Hawks]

This all sounds great, but warm wheat beer... :hmm:

 

[dan_loves_beer]

i know, thats the one thing im not sure about. sure it will be easy drinking,refreshing,alcoholic,palatable by my gf and no yeast issue as such, but warm wheat beer?? but then what beer does taste good / ok warm? (this will be brewed for summer either way kryall, im just not 100% sold its for glasto yet, your input and enthusiasm for my dilema is very much apreciated )

if i brew this and another then i can test both before hand :idea:
and if both are good i can take some of both :grin:

 

[Hawks]

I'd go for something fairly dark and hoppy, a hobgoblin was mentioned earlier, and not a bad choice I think.. I'd also go for conditioning in a keg and transferring to plastic bottles just before leaving, so no yeast but enough condition to last the weekend. Or even transferring to a small keg and serving with gravity?