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Old 06-11-2010, 07:07 PM   #11
remilard
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Old thread but it is 100% pale malt and, yes, WLP099.

I did not notice pineapple in the last two I drank (both within the last year, an 89 and one much more recent, maybe an 06) but my guess would be brett?

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Old 06-11-2010, 07:52 PM   #12
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This is the full recipe that artfl posted. It explains a bit about the pineapple esters.

Thomas Harding

Date: Wed, 16 Mar 94 9:08:45 EST
From: Stephen P Klump <sklump at magnus.acs.ohio-state.edu>
Subject: Thomas Hardy Clone (all-grain)

Howdy all,

In response to Troy Downing`s request for Thomas Hardy's ale,
I will give my recipie.
The distinction of TH`s is that "pineapple-ester" flavour
that is found nowhere else. My recipie does give that aroma...

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 memeory as I dont have my notebook with me.
(not that it would help either

Mash:
15 qts water
mashin 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.

Bottle: I had very little carbonation - add some champagne yeast
when bottling. Use cornsugar to prime 1/3 cup.

NOTE: this recipie won 1st prize in the barley wine category at a local
competion (scored a 42) and would have won best of show if it had
been carbonated (judges' comments)

Also, I repeated this recipie using crystal malt instead of br sugar,
and it did not have the pineapple flavour
Howver, I was able to take a SG 1.149 (first batch was without hydrometer)

My first batch came out the color of a pale ale, the second was dark brown
could have been the crystal...i`ll let you know when I make it a third
time...

Cheers!
Stephen

Chemist for Hire | Decadence requires application!
Will Recrystalize for Food! | -R J Green
****************************| The average dog is nicer than
Klump.2 at osu.edu | the average person. -A Rooney
http://hbd.org/hbd/archive/1374.html#1374-3

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Old 11-22-2010, 05:29 PM   #13
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I just finished a batch of this from the recipe listed above, from the book Clone Brews. I like to brew a holiday beer to cork in belgian bottles and send out as gifts for the following year. This fit the bill. I mashed in at 7am and didn't finish till 11pm. Lol. I had to collect more wort than I had planned and my local propane supplier sees fit to not pressure up the cylinders adequately so my boil was long and tedious. I had to boil down 14 gallons of wort but in the end, hit my target gravity of 1.125. In the future, I think I'll split the grain bill in half between grain and dry malt extract. It should save a lot on the boil time. I used Irish ale yeast Wyeast 1084 and plan to bottle with champagne yeast to take it up another notch or two if necessary. 1084 is rated to 12% ABV.
I have found that this works quite well with my belgian holiday beers and gives them the carbonation I like. The Scaldis Noel clone I made last year is perfect for this christmas. It has carbonated up nicely and dried out just the right amount.

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Old 09-20-2011, 05:12 AM   #14
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Quote:
Originally Posted by rhoadsrage View Post
This is the full recipe that artfl posted. It explains a bit about the pineapple esters.

Thomas Harding

Date: Wed, 16 Mar 94 9:08:45 EST
From: Stephen P Klump <sklump at magnus.acs.ohio-state.edu>
Subject: Thomas Hardy Clone (all-grain)

Howdy all,

In response to Troy Downing`s request for Thomas Hardy's ale,
I will give my recipie.
The distinction of TH`s is that "pineapple-ester" flavour
that is found nowhere else. My recipie does give that aroma...

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 memeory as I dont have my notebook with me.
(not that it would help either

Mash:
15 qts water
mashin 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.

Bottle: I had very little carbonation - add some champagne yeast
when bottling. Use cornsugar to prime 1/3 cup.

NOTE: this recipie won 1st prize in the barley wine category at a local
competion (scored a 42) and would have won best of show if it had
been carbonated (judges' comments)

Also, I repeated this recipie using crystal malt instead of br sugar,
and it did not have the pineapple flavour
Howver, I was able to take a SG 1.149 (first batch was without hydrometer)

My first batch came out the color of a pale ale, the second was dark brown
could have been the crystal...i`ll let you know when I make it a third
time...

Cheers!
Stephen

Chemist for Hire | Decadence requires application!
Will Recrystalize for Food! | -R J Green
****************************| The average dog is nicer than
Klump.2 at osu.edu | the average person. -A Rooney
http://hbd.org/hbd/archive/1374.html#1374-3
Just brewed the all grain version of this. It took about 5.5 hours to boil to 4 gallons. I followed it exactly, see how it comes out.
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Old 09-22-2011, 09:36 AM   #15
ao125
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Quote:
Originally Posted by GodsStepBrother View Post
Just brewed the all grain version of this. It took about 5.5 hours to boil to 4 gallons. I followed it exactly, see how it comes out.
How did yours come out?
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Kegged (1/3): Traditional Old Ale w/ Smith Bowman Bourbon
Kegged (2/3): English Barleywine with pineapple chunks & brown sugar
Kegged (3/3): Belgian blond w/ passion fruit and brett & lacto
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Old 09-22-2011, 05:11 PM   #16
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So far so good, I wont be trying it till 6 months from now.

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Old 12-28-2011, 08:12 PM   #17
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Brewed this today. SG 1.103

Tried the wort... made my teeth hurt it was so sweet

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Kegged (1/3): Traditional Old Ale w/ Smith Bowman Bourbon
Kegged (2/3): English Barleywine with pineapple chunks & brown sugar
Kegged (3/3): Belgian blond w/ passion fruit and brett & lacto
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Old 01-20-2012, 07:22 PM   #18
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Bottling tomorrow. Very excited.

I would be bottling it today, but I had to drive my carboy from where I was aging it, back to my apartment for bottling.

Did anyone here prime theirs w/ priming sugar? Or did you just bottle as-is?

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Kegged (2/3): English Barleywine with pineapple chunks & brown sugar
Kegged (3/3): Belgian blond w/ passion fruit and brett & lacto
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Old 04-07-2012, 07:11 PM   #19
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Hi Folks.

I have the Clone Brews 2nd Edition and I am a little confused about the "Prime" step. It says (in the left column):

After 3 weeks add champagne yeast to the
secondary fermenter. Three days before
bottling, prime the beer in the 2nd stage
with a dose of:

Then in the right column it says:
Danstar Windsor Ale yeast or White Labs
WLP099 Super High Gravity Ale yeast.



SO am I supposed to add yeast TWO more times (champagne and more ale yeast) or just the champagne yeast? It's a little confusing. Champagne yeast isn't even listed as one of the ingredients, it's only referred to in the instructions. To me, "prime with" means "add sugar", not yeast, but I'm still learning.

Assuming I have to get more ale yeast, how much is a "dose"?

Thanks, Max

EDIT : I spoke to the guy in my LHBS when buying the ingredients and he suggested adding the champagne yeast after 7 days, when racking from primary to secondary. He didn't mention anything about the ale yeast, nor did he try to sell me any so I don't know if I need it or not.

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Old 04-08-2012, 05:09 PM   #20
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I just primed with priming sugar. Slow carb, but it's forcing me to let it age.

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Kegged (1/3): Traditional Old Ale w/ Smith Bowman Bourbon
Kegged (2/3): English Barleywine with pineapple chunks & brown sugar
Kegged (3/3): Belgian blond w/ passion fruit and brett & lacto
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