Thomas Hardy's Ale
 

Being that THA may be gone for good unless its picked up by a new brewer, I purchased my 1st bottle of it. Its a 2007 vintage that I will crack open in 2017. I have never tasted a THA, but judging by its following I would like to brew a batch of it to age for 20 years and have one each Christmas, or my birthday etc. Will give me something to really look forward to each year. Also I will be able to taste it each year of aging.... So has anyone tried this recipe:

http://pages.ripco.net/~mws/recipe.txt

If anyone has, did you get good results?

Chinook hops in a Thomas Hardy recipe? Rip that one up and keep searching.

BTW if you have not tasted TH do yourself and favor and try it. Laying some down for aging is all well and good but if the big asteroid hits in the next twenty years and all of your TH is still in the basement you will be very sorry. ;)

There is a clone recipe in Clone Brews that I can look up and post here if you don't mind waiting a day. Not sure how accurate it is, and I have not brewed any of their clones yet, but others may be able to attest to the validity...

Sounds GREAT lorax, ill gladly wait! And BigEd, I wud try the 2007 i have but it was the last THA the local store had. Its also a bit early to drink I think.

Lorax, are you going to post it? Just waitin on the recipe before I buy ingredients.

Guess no recipe :(

Here is a past link see if this is what you are looking for.

http://www.homebrewtalk.com/f12/thomas-hardy-clone-54090/

Info from the Real Ale Almanac, circa 1997:

Thomas Hardy's Ale:

OG 1125
ABV 12%

100% Pipkin Pale Malt

Challenger and Northdown hops for bittering.
Challenger and Goldings for aroma.
Dry hopped.

50-70 IBUs.

Notice NO specialty malts of any kind.

White Labs WLP099 Super High Gravity is evidently the yeast.

BTW, every recipe I have seen is completely wrong if you look at the facts of what the beer is.

And yeah, you should drink at least one before you age it.

Yea, sorry it took me so long to get the recipe up, I have been busy as all hell lately. I think that Matt's recipe is going to be the most accurate version based purely on the simplicity