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Old 02-06-2008, 05:15 PM   #1
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Default Thomas Hardy clone

Anyone have a recipe for a Thomas Hardy's clone?

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Old 02-06-2008, 05:36 PM   #2
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From Clone Brews

5 gallons
O.G. = 1.123 - 1.125
F.G. = 1.028 - 1.031
IBU = 70
SRM = 24
12% abv


Extract
16.5 lbs Light LME
.33 lb Wheat DME
12 oz. Crystal 55°L
.5 lb Amber Malt
2 oz. Peat Smoked Malt

1 oz. Northern Brewer (60 min.)
3 oz. East Kent Goldings (60 min.)
1 oz. Fuggles (15 min.)
1 oz. East Kent Golding (2 min.)
.5 oz. Fuggles (Dry Hop)
.5 oz. East Kent Goldings (Dry Hop)

Wyeast 1084 Irish Ale

All Grain
21.25 lbs Maris Otter 2 row
12 oz. Crystal 55°L
12 oz. Amber Malt
2 oz. Peat Smoked Malt

add 18 HBU less bittering hops than called for in the extract recipe above (25%)

Mash at 150° for 90 minutes.

I haven't brewed this recipe but I've been happy with the results of other clones that I've brewed from this book.

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Old 02-06-2008, 06:31 PM   #3
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Quote:
Originally Posted by Brewtopia
From Clone Brews

5 gallons
O.G. = 1.123 - 1.125
F.G. = 1.028 - 1.031
IBU = 70
SRM = 24
12% abv


Extract
16.5 lbs Light LME
.33 lb Wheat DME
12 oz. Crystal 55°L
.5 lb Amber Malt
2 oz. Peat Smoked Malt

1 oz. Northern Brewer (60 min.)
3 oz. East Kent Goldings (60 min.)
1 oz. Fuggles (15 min.)
1 oz. East Kent Golding (2 min.)
.5 oz. Fuggles (Dry Hop)
.5 oz. East Kent Goldings (Dry Hop)

Wyeast 1084 Irish Ale

All Grain
21.25 lbs Maris Otter 2 row
12 oz. Crystal 55°L
12 oz. Amber Malt
2 oz. Peat Smoked Malt

add 18 HBU less bittering hops than called for in the extract recipe above (25%)

Mash at 150° for 90 minutes.

I haven't brewed this recipe but I've been happy with the results of other clones that I've brewed from this book.
Thanks for the recipe and reply.
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Old 02-06-2008, 07:41 PM   #4
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I loves me some Thomas Hardy's.

Ouch, that extract recipe would cost a small fortune to brew.

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Old 02-07-2008, 05:29 AM   #5
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Sounds nice. I may have to find some.

Thomas Hardy's Ale
A unique achievement with a special place in English brewing history. Strong in alcohol and powerfully hopped, it doesn't spoil with time and careful storage, but can be kept for at least 25 years, growing in character as the flavours blend and develop into mature masterpieces in miniature.

A superb after-dinner drink, it can be enjoyed immediately or cellared in accordance with the instructions on the back label. O'Hanlon's produce annual 'Editions' of individually numbered and tagged 25cl bottles that make beautiful gifts and treasured possessions for the beer lover.

11.7% ABV


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Old 02-07-2008, 05:37 AM   #6
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I misunderstood this post, exhumed the author's body, found some viable genetic material, and implanted the Thomas Hardy embryo in my roommate while she wasn't paying attention. On the one hand, she's really mad at me, but on the other, now she'll never be very far from the Madding crowd.

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Old 02-07-2008, 05:23 PM   #7
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rofl Kai.

I've also found this recipe awhile ago when I was seaching for a clone awhile ago:

---------------------------
For a 3 gallon batch:

15 lbs pale-ale malt (M&F from England)
2 lbs lt brown sugar
Hops: Chinook for boil ca 25HBU
Fuggles for finish ca 1 oz 2 mins
Chinook 1/8 Dry hop
Fuggles 1/4 Dry hop

The hopping is from memory as I don't have my notebook with me.

Mash:
15 qts water
mash in 130 raise to 158 F.
Hold for 1.5 h
Sparge with 30 qts at 170 F.

Add gypsum 1 tsp.

Boil FOREVER (about 6 hours)
add bittering hops 60 min before end of boil
(you have to figure out when that is based on your boiling rate,
I had a cloud of fog in my house for 3 days after this boil off)

Wort should be 3.5-4 gallons gravity approx 1.130-1.145

Yeast: 1028 wyeast
After 7 days,
rack into 5 gallon carbouy and pitch champagne yeast
let ferment 4-6 days, then rack into 3 gallon carbouy (if you
dont have one, flush a 5 gallon with dry ice to remove oxygen
Dry hop with hop bag for 2 weeks.
remove hop bag, let sit additional month.

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Old 02-14-2008, 12:23 AM   #8
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Quote:
Originally Posted by Brewtopia
From Clone Brews

5 gallons
O.G. = 1.123 - 1.125
F.G. = 1.028 - 1.031
IBU = 70
SRM = 24
12% abv


Extract
16.5 lbs Light LME
.33 lb Wheat DME
12 oz. Crystal 55°L
.5 lb Amber Malt
2 oz. Peat Smoked Malt

1 oz. Northern Brewer (60 min.)
3 oz. East Kent Goldings (60 min.)
1 oz. Fuggles (15 min.)
1 oz. East Kent Golding (2 min.)
.5 oz. Fuggles (Dry Hop)
.5 oz. East Kent Goldings (Dry Hop)

Wyeast 1084 Irish Ale

All Grain
21.25 lbs Maris Otter 2 row
12 oz. Crystal 55°L
12 oz. Amber Malt
2 oz. Peat Smoked Malt

add 18 HBU less bittering hops than called for in the extract recipe above (25%)

Mash at 150° for 90 minutes.

I haven't brewed this recipe but I've been happy with the results of other clones that I've brewed from this book.
I was glancing at the Barley Wine series book from the AHA. I couldn't beleive what I read. Ray Daniels stated that the Dorchester brewery was actually using the bavarian Lager yeast strain to make Thomas Hardy's. I wonder if that might be where the pineapple type flavor comes from? Maybe the Lager yeast is producing that flavor from an elevated fermenting temp with the lager yeast?
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Old 02-21-2008, 04:50 PM   #9
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Any thoughts on where the pineapple type flavor might come from in a Thomas Hardy's?

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Old 06-11-2010, 06:53 PM   #10
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Wouldn't you want to use WLP099?

That is the Thomas Hardy yeast strain...

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