Thomas Hardy Clone - Beer Recipe - Brewer's Friend

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Thomas Hardy Clone

393 calories 37.3 g 330 ml
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Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 120 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 15 liters
Pre Boil Gravity: 1.084 (recipe based estimate)
Post Boil Gravity: 1.126 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Greg Dunning
Calories: 393 calories (Per 330ml)
Carbs: 37.3 g (Per 330ml)
Created: Friday November 20th 2020
1.126
1.028
12.8%
50.9
10.5
5.7
24.46
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg United Kingdom - Maris Otter Pale5.5 kg Maris Otter Pale $ 2.41 / kg
$ 13.24 		38 3.75 100%
5.50 kg / $ 13.24
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Bramling Cross (6.5 AA) / 28 Grams28 g Bramling Cross (6.5 AA) / 28 Grams Hops $ 0.09 / g
$ 2.51 		Pellet 6.5 Boil 90 min 36.49 50%
28 g Styrian Goldings (3 AA) / 28 Grams28 g Styrian Goldings (3 AA) / 28 Grams Hops $ 0.13 / g
$ 3.71 		Pellet 3 Boil 45 min 14.45 50%
56 g / $ 6.21
 
Yeast
AEB - Fermoale AY4
Amount:
1 Each
Cost:
$ 5.00 / each
$ 5.00
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
17 - 25 °C
Starter:
Yes
Fermentation Temp:
16 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 103 B cells required
$ 5.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Westmount Filtered
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.24 L Acid Rest Strike 35 °C 35 °C 60 min
Protein Rest Steeping 50 °C 50 °C 30 min
Starch Conversion Steeping 65 °C 65 °C 60 min
Mash Out Steeping 72 °C 72 °C 10 min
2.77 L Sparge 72 °C 72 °C 30 min
Starting Mash Thickness: 2.77 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 15.2
Mash volume with grains 18.9
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 12.8 L) 6.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21.7 L) 15
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 10
Going into fermentor 10
Total: 21.4  
Equipment Profile Used: System Default
 
Notes

Yeast = Thomas Hardy O'Hanlon's yeast from 2006.

Harvested with a combination of ale grain and extract over 3 weeks.
1 tbsp Yeast nutrient added 1 day before brew day with final feeding of wort.
Will add 1 tbsp. of yeast nutrient add pitching.

Also, for mash, added 4 litres extra water to get the water line above the filter so there is contact with the grain. But looking at the mash and the excellent stirring, I probably could have reduced the mash water.


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  • Last Updated: 2021-12-15 20:45 UTC