Thanks for the recipe and reply.Brewtopia said: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?Brewtopia said: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.
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.
Did you add THREE yeasts?
No. I did the version that was in post #2, except I added in Nelson Sauvin hops at 15 min, and also put in 2lbs of brown sugar. Another change is that I went with the Wyeast 1728 Scottish Ale yeast (50ml starter) to accentuate the malt profile.
It turned out really well.
I'll probably brew it again next december - except I need to get through the case I have of it now, bottle conditioning.
One caveate on using champagne yeast to prime: Its important that you use a higher mash temp to retain body in the beer if you plan to use champagne yeast to bottle condition the beer. I have been using it for not only barley wines but also big belgian ales. The champagne yeast is tenatious and will over time dry out the beers somewhat. So if you plan to lay them down for a long time you might consider paying close attention to your starting gravity, final gravity, and amount of priming sugar and estimated final alcohol percent in order to choose an appropriate yeast. I made a La Fin Du Monde clone 5 years ago for my wedding. I primed with champagne yeast and over the last five years, the ale went from spot on, to something more akin to champagne, very thin and over bubbly with no head retention.
From everything I've read, this stuff will last forever. I'm planning on brewing this at least once a year and cellaring it. Then at some point I will do taste tests to compare how the flavour profile changes.
Oh hell yeah - I'm happy it's here as well.
I've got about 12 TH left from years 1994, 1997, 2003, 2004, and 2008, and I'm going to need something to drink when they're all done.
I think my first attempt at this recipe was pretty good and I plan to do it again this coming winter.
I still have not rebrewed this yet. Need to put it on my schedule for a 15 gallon batch. Will carb in a keg and then bottle all of it.
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