Hardly Thomas Ale

SBL Group Brew 2007. This was a clone brew of Thomas Hardy Ale. Originally planned to be barrel-aged for 6 months in a Jack Daniels barrel. Alas, the barrel leaked, so it was aged instead 13 months in secondary prior to serving at the 2008 NHC in Cincinnati. Gone in 2 hrs at the Hospitality Suite (sigh).

Brewer:	Christo		Email:	-
Beer:	Hardly Thomas Ale		Style:	English Old/Strong Ale
Type:	Partial mash		Size:	4.4 gallons
Color:	12 HCU (~8 SRM)		Bitterness:	70 IBU
OG:	1.108		FG:	1.018
Alcohol:	11.6% v/v (9.1% w/w)
Water:	RO filtered water
Grain:	12 lb. Marris Otter 0.64 lb. Briess Special Roast
Mash:	82% efficiency
	Batch sparge (grain was crushed "until I was scared" so high efficiency achieved). 3.9 gallons at 152° for 70 min. mixed well. Drained and then additional 2.5 gallons at 178° added for 10 min. and mixed. First batch was crystal clear with no vorlauf needed. Collected 5 gallons.
Boil:	60 minutes	SG 1.095	5 gallons
	1.5 lb. Corn sugar 12 oz. Molasses
	Added 1.5 lbs sugar and 12 oz. molassus. SG was 1.111 at beginning of boil. Ended up with 3.9 gallons at 1.121, so added 1/2 gallon more water to bring down to 1.108, closer to intended OG.
Hops:	1.9 oz. Northern Brewer (8.5% AA, 60 min.) 1 oz. Northern Brewer (8.5% AA, 30 min.) 0.51 oz. Kent Goldings (5.7% AA, 15 min.) 1 oz. Fuggles (4.75% AA, 15 min.)
Yeast:	WLP099 straight from White Labs ordered thru our local brewpub. Fast acting and powerful ferment. Luckily only 4.4 gallons in a 6.5 gallon carboy.
Log:	20 days primary at 65F - down to 1.039. 13 month secondary. Final gravity at 1.018.
Carbonation:	Low-mod carbonation in keg.
Tasting:	Initial thoughts were this beer was still hot even after 13 months in secondary. Of course after one sip of this strong stuff, the hotness disappeared. Considered not taking to NHC. After getting feedback from a number of excellent judges at NHC and a robust Englishman in attendance, however, this beer was spot on as a clone for Thomas Hardy. Alas, I only bottled 2 bottles for posterity sake, as this beer was drained in 2 hrs at the Hospitality Suite (quite remarkable for a 12% abv beer with 20 other beers on tap), so I'll have to brew again to enjoy it myself. Just have to be patient!

Recipe posted 06/27/08.