Thomas Hardy Clone - Beer Recipe - Brewer's Friend

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Thomas Hardy Clone

401 calories 37.7 g 12 oz
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Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 240 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Source: The Home Brewer's Recipe Database, 3rd edition
Calories: 401 calories (Per 12oz)
Carbs: 37.7 g (Per 12oz)
Created: Thursday May 9th 2019
1.120
1.026
12.3%
57.1
10.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.50 lb United Kingdom - Maris Otter Pale13.5 lb Maris Otter Pale 38 3.75 100%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Challenger1 oz Challenger Hops Pellet 8.5 Boil 60 min 49.28 25%
1 oz Northdown1 oz Northdown Hops Pellet 8.6 Boil 0 min 25%
0.50 oz Challenger0.5 oz Challenger Hops Pellet 8.5 Boil 5 min 4.91 12.5%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 5 min 2.89 12.5%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Dry Hop 14 days 12.5%
0.50 oz Challenger0.5 oz Challenger Hops Pellet 8.5 Dry Hop 14 days 12.5%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Super High Gravity Ale Yeast WLP099
Amount:
2 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 319 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.8 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 155 °F 60 min
Starting Mash Thickness: 1.2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 4.05 16.2  
Mash volume with grains 5.13 20.5  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 7 g | 28 qt) 3.89 15.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.11 g | 36.5 qt) 6 24  
Boil off losses -6 -24  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 7.94 31.8
Equipment Profile Used: System Default
 
Notes

The Home Brewer's Recipe Database, 3rd edition
Thomas Hardy's Ale: OG: 1.125. Malt: 100% Pipkin Pale Malt. Hops: Challenger, Northdown. Late Hops: Challenger, Goldings. Dry Hops: Challenger, Goldings. IBU: 50-70. Source RP5. Malt: Pipkin pale malt, Lager malt. Hops: Goldings. Source JE1/2
Notes: Formed from a management buy-out of the Eldridge Pope brewery. See Eldridge Pope and O'Hanlon's.

I mash high (155'F) as the original Thomas Hardy ale was 1.123-1.125 and 12% yet WLP099 attenuates high, this should leave some unfermentable sugars, maximize body, and keep the ABV closer to 12%.

Pre-boil gravity should be 1.062-1.063 for 6-gallon volume, final volume of 3 gallons. (estimate 4 hour boil time & 12% evaporation rate)

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  • Last Updated: 2019-05-23 21:02 UTC