#19 Thomas Hardy's Ale (Clone) - Beer Recipe - Brewer's Friend

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#19 Thomas Hardy's Ale (Clone)

434 calories 39.7 g 330 ml
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Beer Stats
Method: Partial Mash
Style: English Barleywine
Boil Time: 160 min
Batch Size: 10.2 liters (fermentor volume)
Pre Boil Size: 6 liters
Pre Boil Gravity: 1.237 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 434 calories (Per 330ml)
Carbs: 39.7 g (Per 330ml)
Created: Friday March 30th 2018
1.139
1.029
14.5%
45.1
20.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
500 g United Kingdom - Pale 2-Row500 g Pale 2-Row 38 2.5 9.6%
650 g Brown Sugar650 g Brown Sugar 45 15 12.4%
250 g United Kingdom - Crystal 60L250 g Crystal 60L 34 60 4.8%
200 g German - Smoked Malt200 g Smoked Malt 37 3 3.8%
500 g Dry Malt Extract - Wheat500 g Dry Malt Extract - Wheat 42 3 9.6%
150 g United Kingdom - Amber150 g Amber 32 27 2.9%
350 g American - Caramel / Crystal 40L350 g Caramel / Crystal 40L 34 40 6.7%
2.40 kg Liquid Malt Extract - Light2.4 kg Liquid Malt Extract - Light 35 4 45.9%
100 g Rolled Oats100 g Rolled Oats 33 2.2 1.9%
130 g United Kingdom - Peated Malt130 g Peated Malt 38 2.5 2.5%
5,230 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Summit30 g Summit Hops Pellet 15.5 Boil 30 min 40.35 50%
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5 Boil 8 min 4.76 50%
60 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 25 L) 5.3
Mash volume with grains (equipment estimates 25 L) 6.4
Grain absorption losses (steeping) -1.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 2.4
Pre boil volume (equipment estimates 25.7 L) 6
Boil off losses -15.2
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume 10.2
Going into fermentor 10.2
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 5.3  
Equipment Profile Used: System Default
 
Notes

Smoked malt is actually smoked wheat.

Mash grains & sparge in a 6L pressure cooker. Add LME and brown sugar (the best aromatic brown sugar you can find). Add 0.25tsp sodium hydroxide powder and boil the wort down until you can begin pressure cooking. Boil under max pressure for 1-2 hours, then relieve pressure and add 0.25tsp citric acid. This will neutralize the hydroxide and will turn it into sodium citrate, which is a mild club soda flavor.
Add hops. Boil hops in maximum possible volume. Shoot for 50-60 IBU.

Filter wort through nylon bag to minimize hop debris.

Pitch large starter of US-05 and US-04 in equal amounts, start with open fermentation in a cold environment. Aerate periodically first 48 hours, rouse periodically for 10 days.
This will foam up your entire house.
Finish with WLP099 high gravity yeast.
Rack to secondary after 3-4 weeks fermentation for 1 week, then bottle condition.

Actual batch:
OG 1137
FG ??

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  • Last Updated: 2018-08-31 18:47 UTC