Roger Protz of CAMRA has a nice description of Thomas Hardy's Alein his
"European Beer Almanac": alcohol by volume: 12%degrees plato: 31original
gravity: 1125 Ingredients: Maris Otter pale ale malt and crystal malt.
Fuggles,Goldings, and Styrian hops. 60-70 units of bitterness. Topfermenting
yeast. Tasting Notes. Nose: 'Brisk as a volcano.' (quote from Hardy's "The
Mayor ofCasterbridge.") Palate: 'Full in body; piquant, yet without a twang;
free fromstreakiness.' Comments: Thomas Hardy wrote with evident enthusiasm
about thebeer of 'Casterbridge' (Dorchester) in his Wessex novels.
EldridgePope have repaid the compliment with their classic bottle-conditioned
beer named in his honor. It was brewed first in 1968to mark the 40th
anniversary of the writer's death but interest anddemand has meant that it is
now brewed on a regular basis. It isdry-hopped and warm-conditioned for 3
months and is pitched 3 timeswith yeast, twice during fermentation and then
during conditioning.It continues to condition in the small nip bottle and the
breweryrecommends that it is laid down for 5 years. A new vintage isbrewed
annually and each bottle is individually numbered. Whenopened there is a rich
sherry or Madeira note beneath the intensepeppery hop aroma. It is a
remarkable example of British craftbrewing. Michael Jackson states that some
vintages have been aged in sherrywood (eller portvinsfade. Der var historisk
tale om genbrug af de fade man anvendte til transport af af Sherry og Portvin).
He gives the beer 4 stars.
Thomas Hardy Clone (all-grain) In response to the request for Thomas Hardy's
ale, I will give my recipe.The distinction of TH`s is that "pineapple-ester"
flavourthat is found nowhere else. My recipe does give that aroma... For a 3
gallon batch: 15 lbs pale-ale malt (M&F from England) 2 lbs lt brown sugarHops:
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 memory as I don't have
my notebook with me. Mash:15 qts watermash in 130 raise to 158 F.Hold for 1.5
hSparge 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 (Medium to full body, malty. Medium to high bitterness.
Fruitiness/esters high. Low diacetyl OK. High alcohol. )
After 7 days,rack into 5 gallon carbouy and pitch champagne yeastlet ferment
4-6 days, then rack into 3 gallon carbouy (if youdont have one, flush a 5
gallon with dry ice to remove oxygenDry hop with hop bag for 2 weeks.remove hop
bag, let sit additional month. Bottle: I had very little carbonation - add some
champagne yeastwhen bottling. Use cornsugar to prime 1/3 cup. (vingær tilsættes
fordi det kan arbejde ved en højere alc. pct. Måske også af historiske årsager,
idet man har lagrede Old Ales/BW på Portvins og Sherryfade)
NOTE: this recipe won 1st prize in the barley wine category at a localcompetion
(scored a 42) and would have won best of show if it hadbeen carbonated (judges'
comments) Also, I repeated this recipe using crystal malt instead of br
sugar,and it did not have the pineapple flavour :(However, 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 browncould have been the crystal.Søren
Bjørn Hansen
> Date: Thu, 23 Nov 2006 21:03:49 +0100> From: [EMAIL PROTECTED]> To: [EMAIL
> PROTECTED]> Subject: Re: [Brygforum] RE: Sv: [Bryg forum] Søren Bjørn Hansen>
> CC: [EMAIL PROTECTED]> > [EMAIL PROTECTED] skrev:> > Nu kan det godt være det
> er mig der er sippet, men i mine øjne har det her > > taget en drejning hvor
> det handler om ordkløveri samt person fnidder, og det er > > vel i bund og
> grund uinterresant for andre end deltagerne i > > meningsudvekslingerne at se
> på ?> >> > mvh> > Nicolaj> > > Det kan godt være det er fordi jeg har fri i
> morgen, men jeg synes nu > der er vis underholdingværdi i denne tråd.> >
> Derfor vil jeg bare nævne at Thomas Hardy BW, ifølge Classic Beerstyles >
> serien (de har ringet og spurgt bryggeriet), som den vestfynskemed er > lavet
> med undergær. ;)> > Mvh Fritz 9000> >
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