1967 Thomas Hardy - Eldridge and Pope 
All Grain Recipe
Submitted By: cfrazier77 (Shared)
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| Brewer: DVD | |
| Batch Size: 10.00 gal | Style: English Barleywine (19B) |
| Boil Size: 16.46 gal | Style Guide: BJCP 2008 |
| Color: 15.6 SRM | Equipment: DVD Equipment - 30 Gal MT |
| Bitterness: 82.9 IBUs | Boil Time: 120 min |
| Est OG: 1.133 (30.8° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.061 SG (14.9° P) | Fermentation: Ale, Two Stage |
| ABV: 10.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 30 lbs 8.00 oz |
Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) |
Grain |
1 |
| 11 lbs 8.00 oz |
Pale Malt, Halcyon (Thomas Fawcett) (3.0 SRM) |
Grain |
2 |
| 6 lbs 4.00 oz |
Wheat, Flaked (1.6 SRM) |
Grain |
3 |
| 2 lbs 8.00 oz |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
4 |
| 10.25 oz |
East Kent Goldings (EKG) [5.0%] - Boil 90 min |
Hops |
5 |
| 3.25 oz |
Styrian Goldings [5.4%] - Boil 30 min |
Hops |
6 |
| 2.0 pkgs |
Irish Ale (Wyeast Labs #1084) |
Yeast |
7 |
Notes
Use oxygen absorbing caps, make certain of santitized bottles and equipment for extended
aging.This Recipe Has Not Been Rated
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