tag:blogger.com,1999:blog-5445569787371915337.post8781304374532748487..comments2024-03-29T05:24:30.793-07:00Comments on Shut up about Barclay Perkins: Let's brew Wednesday - 1967 Eldridge Pope Hardy AleRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger41125tag:blogger.com,1999:blog-5445569787371915337.post-22750036379987045442022-09-10T13:48:29.846-07:002022-09-10T13:48:29.846-07:00Ron and Kristen
Finally got round to brewing this,...Ron and Kristen<br />Finally got round to brewing this, now " vatting " in a keg with some oak dominoes for the next few months. The WLP099 yeast went crazy and fermented down to 1.034 in 4 days. <br />We'll see what the gravity is at bottling next year. Parti gyled a 1.037 brought up to 1.041 with invert batch on the runnings, used the same yeast. Cracking it open today.Duncanhttps://www.blogger.com/profile/10186979978002385823noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-90320270903280127522022-03-17T14:59:18.495-07:002022-03-17T14:59:18.495-07:00Thanks Ron, I noticed from the details about Barle...Thanks Ron, I noticed from the details about Barley wine on another page of yours that had Eldridge pope recipes that for the Thomas Hardy they didn't use the Halls as it was made from first runnings. So I'll just go with EKG and Styrian Goldings. I've gone for a Burton Profile thanks. I'll let you know how it is in about a year. DuncanDuncanhttps://www.blogger.com/profile/10186979978002385823noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-84887073840364036052022-03-16T06:36:57.654-07:002022-03-16T06:36:57.654-07:00Unknown,
Kristen simplified the hops, that's ...Unknown,<br /><br />Kristen simplified the hops, that's why there are no Hallertau in the recipe. No idea of the water treatment. But probably Burtonised as it was parti-gyled with Bitter.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-23094792726554120262022-03-15T19:34:36.489-07:002022-03-15T19:34:36.489-07:00I'm still wondering do you have any idea on th...I'm still wondering do you have any idea on the water treatment from the records for this beer. Also Halls is mentioned by Kristen but not in the recipe, which Halls and when?<br />Wanting to brew this and brew it right. Thank you again. DuncanAnonymoushttps://www.blogger.com/profile/00105321115497843558noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-42129361686580422932022-01-10T03:45:10.200-08:002022-01-10T03:45:10.200-08:00ColOfAbRiX,
I should hope it's an accurate re...ColOfAbRiX,<br /><br />I should hope it's an accurate recipe - it's based on the brewing record of the first ever brew of Hardy Ale. It wasn't exactly the same as the later production version. The level of bitterness is what you get if you use the quantity of hops in the brewing record.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-14134215491221378962022-01-09T14:09:41.391-08:002022-01-09T14:09:41.391-08:00I'm researching a lot about the Thomas Hardy&#...I'm researching a lot about the Thomas Hardy's recipe to make it myself and for just pure satisfaction to have it as close as possible to the original.<br /><br />This recipe seems the result of great research and one of the most accurate I found but isn't it too bitter?<br /><br />At 84IBU it makes this recipe way more bitter than any other I saw online (usually between 40 and 60IBU) and it's also much higher than the BJCP English Barley Wine style that ranges from 35 to 70IBU.<br /><br /><br />Unfortunately the last bottle I tried was a long time ago and I can't go by memory.ColOfAbRiXhttps://www.blogger.com/profile/09479723328361726152noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-64440389621003231242021-09-06T13:50:23.664-07:002021-09-06T13:50:23.664-07:00Great to find the real facts about this original b...Great to find the real facts about this original beer. Any suggestions about the water at the Eldridge pope brewery that they used for this beer? Any more info cropped up since you wrote this piece. Keep up the amazing work.Duncan Bnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-25551693536741359042019-01-14T02:33:44.308-08:002019-01-14T02:33:44.308-08:00Hi Andrew,
it sounds like it turned out pretty ni...Hi Andrew,<br /><br />it sounds like it turned out pretty nice. Thanks for the feedback.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-52713900875263269072019-01-13T12:50:09.620-08:002019-01-13T12:50:09.620-08:00I brewed this in May 2018 using Nottingham yeast. ...I brewed this in May 2018 using Nottingham yeast. I let it ferment at 73 F as directed. The fermentation produced very strong estery aroma and I was concerned that there might be some fusel alcohol - this was not the case.<br /><br />The finished beer, which I bulk aged along with some toasted oak, ended up very nice - great complexity between ester (which settled down quite a bit compared with the fermentation) and malt. Mine finished at 1.030, and it's a fairly sweet beer, but the assertive hopping provided enough bitterness to balance the flavors nicely.<br /><br />Some tasting notes:<br /><br />Aroma:<br />Fruity ester is the most dominant aroma followed by caramel and toasted bread. I get a bit of herbal and tea like hop aroma. I think I pick up a bit of oak. Alcohol comes though as well.<br />Appearance:<br />Dark brownish-red. Pours with a 5 finger head (was pretty aggressive with the pour this time). Foam fades down to less than a finger pretty quickly and then lingers through most of the glass. Leaves lacing. The beer is very clear.<br />Flavor:<br />Caramel and malt flavor take the lead in the flavor. Has a bit of a graham cracker taste to it. The finish has a lot of fruity ester flavor along with a kick of bitterness. The fruit is raisin like. There is a bit of hop flavor mixed in as well as a bit of alcohol.<br />Mouthfeel:<br />Medium to full bodied. Has a bit of sweetness that leaves my mouth a bit sticky. Slight alcohol warming is detected. Smooth with no astringency.Andrewhttps://www.blogger.com/profile/07805382603462154865noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-82339387551144373852018-01-03T10:58:37.116-08:002018-01-03T10:58:37.116-08:00I made this again, with Nottingham this time. Too...I made this again, with Nottingham this time. Took it down to 1.018 in 5 days. It's a completely different beer. The WLP yeast is all "tangerine and Apricot" while the Nottingham was all "molasses cookie dough" during fermentation. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-15457574104513511572017-08-13T06:25:10.755-07:002017-08-13T06:25:10.755-07:00I finally got around to brewing this two days ago....I finally got around to brewing this two days ago. From the second runnings I brewed a kind of weak bitter (OG 1.036) single hopped with the first crop of my homegrown Swedish Heritage hops Näs (SWE 54) that I harvested while the mash was resting. Can't wait to see how both beers turn out.Baconhttps://www.blogger.com/profile/13596559428068030050noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-66872359425500274512017-02-19T14:04:51.422-08:002017-02-19T14:04:51.422-08:00In the bottle. 1.039 F.G. doesn't taste sweet...In the bottle. 1.039 F.G. doesn't taste sweet at all. Dry hopped with 2.25 oz. Hallertau. Lots of apricot and light tangerine. Medium high alcohol impression. Very easy drinking. Looking through it...like you're looking through a pair of very thick glasses. Will have to give this a year or two. I pitched high and shook the CO2 out of it the first 2 days. No nutrients. No multi-wort shenanigans.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-5996521953560777762017-01-03T08:58:55.803-08:002017-01-03T08:58:55.803-08:00Note: 1.047 was what my beer was at after 10 days ...Note: 1.047 was what my beer was at after 10 days (WLP 099), but this isn't necessarily where this beer ended up when it was bottled. Mine continues to chug away slowly, eating 9 gravity points over the last month. I highly doubt that 1.047 was the final final gravity.Mr. Winberghttps://www.blogger.com/profile/15233365568620074942noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-85991614013645852572016-12-05T10:54:22.367-08:002016-12-05T10:54:22.367-08:00Ron, a website I follow posted about WLP099 today,...Ron, a website I follow posted about WLP099 today, which is allegedly the Thomas Hardy strain:<br /><br />http://beer.suregork.com/?p=3850<br /><br />It's pretty interesting. It got me thinking that perhaps all the Edinburgh Ales you post with low attenuation might have similar characteristics to this strain. I posted some ideas in the comments over there.<br /><br />What'd you think?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-22542596460059154562016-12-05T01:36:58.283-08:002016-12-05T01:36:58.283-08:00Mr. Winberg,
the hop additions and dry-hopping ar...Mr. Winberg,<br /><br />the hop additions and dry-hopping aren't mentioned in the brewing recors, so there's no way of knowing the exact details. It's just an educated guess.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-167080774095561512016-12-04T10:56:02.467-08:002016-12-04T10:56:02.467-08:00No hops after 30'? No dry hop?No hops after 30'? No dry hop?Mr. Winberghttps://www.blogger.com/profile/15233365568620074942noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-84383309284667262712015-12-23T02:35:14.692-08:002015-12-23T02:35:14.692-08:00Ok, thank you. About Flaked Wheat, is it used &quo...Ok, thank you. About Flaked Wheat, is it used "unaltered" ? Or do you mill, grossly scratch it ? yoann.arrouethttps://www.blogger.com/profile/04080621859834735938noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-24009673777753498992015-12-22T06:05:19.593-08:002015-12-22T06:05:19.593-08:00Yoann,
No, i used none of them. Frankly, this bee...Yoann,<br /><br />No, i used none of them. Frankly, this beer isn't THAT big. As long as you pitch enough yeast you'll be fine. The rub with this beer is the high finishing gravity. <br /><br />KristenKristen Englandhttps://www.blogger.com/profile/05212694853976179911noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-84406231838893879242015-12-22T01:15:01.082-08:002015-12-22T01:15:01.082-08:00Hello,
on white Labs website, about WLP099 they s...Hello,<br /><br />on white Labs website, about WLP099 they say:<br /><b>With low gravity beers, this yeast produces a nice, subtle English ale-like ester profile. As the gravity increases, some phenolic character is evident, followed by the winey-ness of beers over 16% ABV. Most fermentations will stop between 12-16% ABV unless these high gravity tips are performed:<br /><br />Aerate very heavily, 4 times as much as with a normal gravity beer. Less oxygen dissolves into solution at high gravity.<br /><br />Pitch 3-4 times as much yeast as normal.<br /><br />Consider aerating intermittently during the first 5 days of fermentation. This will help yeast cells during a very difficult fermentation. Aerate with oxygen for 30 seconds or air for 5-10 minutes.<br /><br />Higher nutrient levels can allow yeast to tolerate higher alcohol levels. Use 2 times the normal nutrient level. This is especially important when using WLP099 to make wine and mead, which have almost no nutrient level to begin with.Do not start with the entire wort sugar at once.<br /><br />Begin fermentation with a wort that would produce a 6-8% beer, and add wort (it can be concentrated) each day during the first 5 days. This can be done together with aeration. This is mandatory if the reported 25% ABV is to be achieved.</b><br /><br />For your recipe, did you use any of these techniques ? Especially the "multi" wort thing ?<br /><br />More general question : what are the nutriments they are talking about ? (I never saw anything wrote about nutriments in recipes...) <br /><br />Regardsyoann.arrouethttps://www.blogger.com/profile/04080621859834735938noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-22680257144047356442013-12-29T16:18:21.255-08:002013-12-29T16:18:21.255-08:00I'm not quite sure I understand the use of fla...I'm not quite sure I understand the use of flaked/wheat flour in this recipe. Unmalted wheat is used in lower gravity beers to boost body, what's the use in such a big beer?<br /><br />Cheers,<br /><br />DavidDavidnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-61486379242409075652013-03-20T23:44:34.277-07:002013-03-20T23:44:34.277-07:00Hello Ron, Kristen,
If I was going to brew someth...Hello Ron, Kristen,<br /><br />If I was going to brew something with the second runnings from this, what are the stats of the BAK and BPA? (gravity, hopping levels). I didn't see a table with the 1967 details. <br /><br />Thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-47009563153415053962013-03-14T05:46:22.881-07:002013-03-14T05:46:22.881-07:00Good, that means I can lower my eyebrows now. Good, that means I can lower my eyebrows now. Edhttps://www.blogger.com/profile/13844169940650659196noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-19362975551450475052013-03-13T23:22:42.316-07:002013-03-13T23:22:42.316-07:00Ed,
that's the gravity when it was racked int...Ed,<br /><br />that's the gravity when it was racked into barrels on 28th Noveember 1967.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-84422679174222462912013-03-13T17:59:17.960-07:002013-03-13T17:59:17.960-07:00I can see that high fermentation temps would lead ...I can see that high fermentation temps would lead to a pretty estery and possibly phenolic beer early on, less than 6 months, so that makes sense Ron and Gary. I am thrilled by this recipe, because I was born in 1967 thanks Ron and Kristen ! I promise to brew this up soon and will send you a couple of bottles Ron !, although I tend to procrastinate on sending bottles in the mail, I have a horrible sense of urgency when it comes to beer !Arctic Alchemyhttps://www.blogger.com/profile/17595519000704103690noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-59743266123468413092013-03-13T15:37:30.268-07:002013-03-13T15:37:30.268-07:00A subject close to my heart as the webmaster of th...A subject close to my heart as the webmaster of the thomashardysale.org.uk website. The original 1968 dated brew is very different to the later versions. It is paler in colour and has more condition than later brews. The best analogy is it has sherry qualities while the standard brews are more port-like. The 1987 Anniversary edition was also oak aged. I've got plenty of those left. Not long after that a decision was made to change the brew specification to bring about a cleaner and simpler taste. i.e not as distinctive.Birkonianhttps://www.blogger.com/profile/02797631050700297107noreply@blogger.com