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Old 07-06-2009, 05:47 PM   #11
MattHollingsworth
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Originally Posted by thelorax121 View Post
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
Wasn't trying to diss anyone's recipes, so sorry for that. Mine's not an actual recipe. It's just what's quoted in the Real Ale Almanac. And their info comes from surveying the brewers themselves, so it's likely to be accurate. It seems to be a good way to start a formulation of the recipe. I think all that malt complexity that's perceived, and which causes everyone to add lots of specialty malts, is just because it's a nice base malt and because there's SO MUCH of it in that huge beer.

Anyway, hope it helps and no offense intended to anyone.
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Old 07-06-2009, 06:19 PM   #12
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I've seen talk of other TH all malt clones and a key part in the recipe is collecting runnings to do AT LEAST a two-hour boil to concentrate the wort and bring out even more flavor & color.

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Old 07-06-2009, 06:28 PM   #13
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Here's what I came up with. I couldn't do an infusion mash with my equipment. You need at least a 48qt MLT.

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Thomas Hardy Clone
English Barleywine

Type: All Grain
Batch Size: 5.50 gal
Boil Size: 7.96 gal Asst Brewer:
Boil Time: 120 min Equipment: 15 Gal Megapot and 10 Gal Rubbermaid Cooler
Brewhouse Efficiency: 65.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
27 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 100.00 %
1.00 oz Northdown [8.50 %] (120 min) Hops 19.2 IBU
1.00 oz Challenger [7.50 %] (120 min) Hops 17.0 IBU
1.00 oz Goldings, East Kent [5.00 %] (20 min) Hops 6.3 IBU
1.00 oz Challenger [7.50 %] (20 min) Hops 9.4 IBU
1.00 oz Challenger [7.50 %] (5 min) Hops 3.1 IBU
1.00 oz Goldings, East Kent [5.00 %] (5 min) Hops 2.1 IBU

Beer Profile

Est Original Gravity: 1.121 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.030 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 12.01 % Actual Alcohol by Vol: 0.65 %
Bitterness: 57.0 IBU Calories: 43 cal/pint
Est Color: 9.4 SRM Color: Color

Mash Profile

Mash Name: Temperature Mash, 1 Step, Medium Body Total Grain Weight: 27.00 lb
Sparge Water: 3.90 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Temperature Mash, 1 Step, Medium Body Step Time Name Description Step Temp
60 min Saccharification Add 32.40 qt of water at 166.4 F 154.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
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Old 07-06-2009, 07:24 PM   #14
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wow thanks all for the help! I thought it was considered an english strong ale not barleywine. I guess theres a thin line. Or are all strong ales essentially barleywines?

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Old 07-06-2009, 07:54 PM   #15
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It's an Old Ale, actually.

The recipe above looks to me to have too much in the way of aroma hops, but I can't offer real insight as I haven't had one in maybe 4 or 5 years. I don't remember hops being very dominant. A presence, yes, but not a large one. But memory is just that, memory. Drink one and see what you think.

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Old 07-06-2009, 08:02 PM   #16
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I was just going off your IBU and Hop Profile.

Take off a 1/2 ounce of the 2 Challenger Aroma additions and add it to the 120 addition. It still falls in the IBU range.

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Old 07-07-2009, 02:57 PM   #17
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oh yeah meant old ale

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Old 07-07-2009, 04:37 PM   #18
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Considering this is going to be aged for so long, most of the hop flavor will dissapate by the time it is hitting it prime. The only thing I might change on slimer's recipe would be to lower the mash temp, as with a beer this big, the yeast is going to have a hard enough time attenuating enough

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