Thomas Hardly Ale Beer Recipe | All Grain English Barleywine | Brewer's Friend
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Thomas Hardly Ale

404 calories 31 g 12 oz
Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.102 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BrewsBrother
Calories: 404 calories (Per 12oz)
Carbs: 31 g (Per 12oz)
Created: Saturday January 27th 2018
1.122
1.017
13.8%
67.5
13.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
22 lb United Kingdom - Maris Otter Pale22 lb Maris Otter Pale 38 3.75 95.7%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 4.3%
23 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Brewer's Gold2 oz Brewer's Gold Hops Pellet 8.9 Boil 60 min 42.59 40%
1 oz Centennial1 oz Centennial Hops Pellet 10.4 Boil 60 min 24.88 20%
1 oz Kent Goldings1 oz Kent Goldings Hops Pellet 6.1 Dry Hop 7 days 20%
1 oz fuggles1 oz fuggles Hops Pellet 4.4 Dry Hop 7 days 20%
5 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Infusion -- 152 °F --
Starting Mash Thickness: 1.2 qt/lb
 
Yeast
White Labs - Super High Gravity Ale Yeast WLP099
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 189 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Starting Profile based on Raleigh wells
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 6 7 9 15 72
1tsp Yeast Nutrient
1 tsp Calcium Chloride
1 tsp Gypsum
Mash Chemistry and Brewing Water Calculator
 
Notes

This is a first effort to start dialing in my recipe. My research suggests that this was originally a single malt beer (Pipkin), though many clone recipes use a mix of crystal malts and sometimes even peated malt. I plan to age this for a year in a Balcones barrel that I've already used several times, and so expect the whiskey influence to be minimal. Because of the aging, I expect to use a second yeast addition at bottling.

Second runnings and a 5.5 gallon sparge should produce a second small beer.

I'll welcome any thoughts and comments.

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  • Public: Yup, Shared
  • Last Updated: 2018-02-04 16:17 UTC
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