|George Frankland's 'Hobart Town', 1827. Pic pinched |
There aren't any recipe details of course, there'd probably be as many recipes as brewers. I think a good place to start would be with something like a wheat version of the burton or strong pale ale style beers that were being brewed in the colonies at the time. 100% wheat malt to 1.070-1.100, the stronger is probably better given we're talking about dealing with surplus wheat. For hops we're ideally after Tasmanian Goldings or something similar with alpha acids in the low range. Probably shoot for 60-100+ IBUs. Chuck in an English ale yeast and you're all set. Really though, any combination of wheat & Tasmanian hops is likely just as authentic as what I've outlined. I wonder if any of the farmers roasted their wheat malt dark to make a wheat porter?
|Hobart Town Gazette, 26 May, 1827|
It'd probably require all the rice hulls in the land if you're brewing on a 3 vessel system but BIAB brewers can just go for it.