Recipe: Hardy Ale
Style: 19B. English BarleywineDescription:
Supposedly a clone of Thomas Hardy Ale
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Target Volume [ltr (gal)]: 19.00 (5.02)Alcohol By Volume: 12.14%
Estimated Original Gravity [SG]: 1.124
Estimated Final Gravity [SG]: 1.033
Estimated Attenuation: 73.00%
Estimated Mash Efficiency: 75.00%
Bitterness [IBU]: 84.35
Color [SRM(EBC)]: 14.52 (28.60)
BU:GU ratio: 0.680
Balance: 1.355
Balance <1 sweeter malty beer, >1 more bitter beer, =1 balanced beer.
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Fermentables:Weight [gms(lbs)] Type Gravity [SG] Weight %
330.00 (0.73) Amber Malt 1.004 3.15%
340.00 (0.75) Crystal Malt Medium (Bairds) 1.004 3.25%
9600.02 (21.16) Maris Otter Malt (Bairds) 1.114 91.63%
57.00 (0.13) Peat Smoked Malt 1.001 0.54%
150.00 (0.33) Wheat Malt (Barrett Burston) 1.002 1.43%
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Hops:Hop Utilisation Method: Rager
Weight [gms(lbs)] Type AA% IBU IBU% Time[Mins]
85.00 (3.00) East Kent Goldings 5.00% 50.31 59.65% 60.00
28.00 (0.99) Northern Brewer 9.00% 29.83 35.37% 60.00
28.00 (0.99) Fuggle 4.75% 4.20 4.98% 15.00
28.00 (0.99) East Kent Goldings 5.00% 0.00 0.00% 0.00
14.00 (0.49) East Kent Goldings 5.00% 0.00 0.00%Dry Hopped
14.00 (0.49) Fuggle 4.75% 0.00 0.00%Dry Hopped
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Yeast:Type Atten % Min temp [C(F)] Max temp [C(F)]
Irish Ale - Wyeast 1084 73.00% 16.00 (60.80) 23.00 (73.40)
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Mash schedule:Name Type Temperature [C(F)] Time [Mins]
Sacchrification Infusion 65.50 (149.90) 90
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