This is the full recipe that artfl posted. It explains a bit about the pineapple esters.
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)
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
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
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Will Recrystalize for Food! | -R J Green
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