The last big hurrah for the Winter 2011 Indiana ReplicAle is this Wednesday (details below). The next ReplicAle event will coincide with the Indiana Microbrewers Festival in Indianapolis on Saturday, July 16th. The Brewers of Indiana Guild are working on the Summer 2011 Indiana ReplicAle recipe.
Hoosier Beer Geek wants to know: what beer would YOU like to see the Indiana brewers tackle? The past two ReplicAle recipes have been reproductions of historic Indiana beers. Do you want to see that trend continue? Is there a particular style that you would like to see? What would excite you most and push you to hang out at the ReplicAle tent during the Microbrewers Festival? If you are a homebrewer, do you have a favorite recipe?
Leave a comment if you have any thoughts. We will share them with the festival's organizing committee.
There will be a tapping of Indiana Winter 2011 ReplicAles on Wednesday, February 23rd at 6pm at the Tomlinson Tap Room in the City Market, 222 E. Market Street, Indianapolis. The recipe is a recreation of the Imperial Double Stout that was brewed by the defunct Ackerman’s Brewery in New Albany. Jared Williamson from New Albanian Brewing Company will be on hand to talk about recreating historical beers.
Along with tapping a firkin of New Albanian’s Ackerman’s Imperial Double Stout, other versions will be on tap, including: Broad Ripple Brewpub, Crown Brewing, Great Crescent Brewing Company, People’s Brewing Company, Rock Bottom Brewery and Restaurant – both College Park and Downtown, Sun King Brewing Company, Upland Brewing Company, and other Indiana breweries to be confirmed.
The Indiana ReplicAle program is presented by the Brewers of Indiana Guild with support from Brewers Supply Group and Briess Malt & Ingredients Company.
Ackerman’s Imperial Double Stout recipe, as recreated by Jared Williamson and Jess Williams:
Original Gravity: 20 degree Plato
Alcohol By Volume: Circa 8%
International Bittering Units: 35 – 40
Grist Bill: 80% Rahr 2-row Pale Malt
5% Briess Aromatic Malt
5% Briess Dark Chocolate Malt
5% Briess Roast Barley
2.5% Briess 80-degree Caramel Malt
2.5% Briess Cherry Smoked Malt
Hops: Single addition at boil of your choice of hop, to achieve 35 - 40 IBU