Thomas Brady's Ale

Extract Recipe

Submitted By: BleacherBrewing (Shared)
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Brewer: Jason Chalifour
Batch Size: 5.25 galStyle: English Barleywine (17D)
Boil Size: 3.77 galStyle Guide: BJCP 2015
Color: 12.8 SRMEquipment: Extract 5g
Bitterness: 66.6 IBUsBoil Time: 60 min
Est OG: 1.113 (26.6° P)
Est FG: 1.029 SG (7.4° P)Fermentation: Ale, Two Stage
ABV: 11.2%Taste Rating: 30.0

Amount Name Type #
1.00 Campden Tablets (Mash 60 min) Misc 1
1 lbs Caramel Rye (Briess) (60.0 SRM) Grain 2
6 lbs 9.60 oz Maris Otter LME (4.5 SRM) Extract 3
3 lbs 4.80 oz Maris Otter LME (4.5 SRM) Extract 4
1.75 oz Nugget [13.0%] - Boil 90 min Hops 5
1.75 oz Liberty [4.3%] - Boil 30 min Hops 6
0.25 tsp Irish Moss (Boil 10 min) Misc 7
2 lbs Plain Wheat DME (Muntons) [Boil for 1 min] (8.0 SRM) Dry Extract 8
3 lbs 4.80 oz Extra Light Malt Extract (Muntons) [Boil for 1 min] (1.0 SRM) Extract 9
1 lbs Corn Sugar (Dextrose) [Boil for 1 min] (0.0 SRM) Sugar 10
5 pkgs Ringwood Ale (Wyeast Labs #1187) Yeast 11
1 pkgs Super High Gravity Ale (White Labs #WLP099) Yeast 12
1.00 oz Oak Cubes (Secondary 12 weeks) Misc 13


Modified barleywine inspired by the original Thomas Hardy Ale. My original recipe called for 12 oz C80. MHE was sold out of C80 and C90. I bought .375 lb each of C60 and C120 which I lost. Caramel Rye was a last min substitute. Steeped in 2 gal of water, then added 2 gal more before boil. Small boilover. Added late extract at 1 min. Took time to fully disovle, stirred for a few mins after flameout. After adding wort to fermenter, some undisolved extract was at the bottom of the kettle Pitched approx .27L of 1187 slurry harvested from Dundalk Irish Heavy on brew day. Shooting for 1.0 pitch rate. Some airlock activity after 18-24 hours. By 36 hous krausen was backing up into arilock. Attached blowoff tupe.

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