Tommy Traddles’ Strong Ale < Batches

Tommy Traddles’ Strong Ale

Specifics

Style:

English Barleywine — BJCP Style Information

Category:	Strong Ale
Number:	19B

The richest and strongest of the English Ales. A showcase of malty richness and complex, intense flavors. The character of these ales can change significantly over time; both young and old versions should be appreciated for what they are. The malt profile can vary widely; not all examples will have all possible flavors or aromas.

Commercial Examples: Thomas Hardy’s Ale, Burton Bridge Thomas Sykes Old Ale, J.W. Lee’s Vintage Harvest Ale, Robinson’s Old Tom, Fuller’s Golden Pride, AleSmith Old Numbskull, Young’s Old Nick (unusual in its 7.2% ABV), Whitbread Gold Label, Old Dominion Millenium, North Coast Old Stock Ale (when aged), Weyerbacher Blithering Idiot.

Brew Date:

December 06, 2009

Yield:

5.5 gallons

Color (SRM/EBC):

14.3/28.2

Bitterness:

77 IBU (Rager)

BU/GU

0.96

Calories:

264 (12 ounces)

Conditioning:

Bottles

ABV:

8.3%

ABW:

6.4%

Bottling ABV:

8.8%

Batch No:	37
OG:	1.080
OG (Plato):	19.33° P
Target OG:	1.100
FG:	1.018
FG (Plato):	4.58° P
Target FG:	1.025
Real Extract:	7.24° P
App. Atten.:	76.3%
Real Atten.:	62.5%
Status:	Conditioning

General Information

Method:	All Grain
Cost:	$62.80

And ‘Which I meantersay is Pip’—
    The voices hurry past—
‘Not to deceive you, sir’—‘Stand by!’
    ‘Awast, my lass, awast!’
‘Beware of widders, Samivel,’
    And shun strong drink, my friend;
And, ‘not to put too fine a point
    Upon it,’ I must end.

from "With Dickens" by Henry Lawson

Comments

I dunno. I was looking for a starting gravity of 1.100. Instead it came out around 1.080. Now that's no slouch of a brew, but where did the rest of it go? Maybe I'm losing some to batch sparging.

I dunno. I was looking for a starting gravity of 1.100. Instead it came out around 1.080. Now that's no slouch of a brew, but where did the rest of it go?

Maybe I'm losing some to batch sparging.

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Grains

20.00 pounds

American Pale Malt (2-Row)

Color (L):	1 °L
Info/Use:	Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.

90.9% of grist

0.50 pounds

American Dextrin (Cara-Pils) Malt

Color (L):	1 °L
Info/Use:	Balances body and flavor without adding color, aids in head retention. For any beer.

2.3% of grist

0.50 pounds

Crystal Malt 60L

Color (L):	60 °L
Info/Use:	Sweet, mild caramel flavor and a golden color. Use in amber and brown ales.

2.3% of grist

0.50 pounds

Belgian Special B Malt

Color (L):	130-220 °L
Info/Use:	Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers.

2.3% of grist

0.50 pounds

American Roasted Barley

Color (L):	127 °L
Info/Use:	Sweet, grainy, coffee flavor and a red to deep brown color.

2.3% of grist

22.00 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5.5 gallons
Evaporation Rate:	0.67 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	6.4 gallons	5.5 gallons (final boil volume) ÷ 0.96 (cooling) + 0.7 gallons (boil evaporation)
Grain Amount:	22 pounds
Grain Absorbtion:	4.7 gallons
Total Water Needed:	11.3 gallons	6.4 gallons (runoff) + 4.7 gallons (grain absorbtion) + 0.25 gallons (equip. loss)
Mash Water Needed:	7.3 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	4 gallons	11.3 gallons (total water) – 7.3 gallons (mash water)

)

100% of grist

Hops

2.00 ounces

Northern Brewer

Region:	United Kingdom, United States, Germany
AAU Range:	7 - 10%
Notes:	Fine, fragrant aroma, dry, clean bittering hop.
Typical Use:	Bittering, aroma, finishing.
Substitution:	Hallertauer Mittelfrueh, Hallertauer Hersbrucker
Example:	ESB, Bitter, Pale Ale, Porter, California Common; Old Peculier, Anchor Liberty, Anchor Steam

8.3% Leaf @ 60 minutes
Type: Bittering
Use: Boil

16.6 AAUs

1.50 ounces

Northern Brewer

Region:	United Kingdom, United States, Germany
AAU Range:	7 - 10%
Notes:	Fine, fragrant aroma, dry, clean bittering hop.
Typical Use:	Bittering, aroma, finishing.
Substitution:	Hallertauer Mittelfrueh, Hallertauer Hersbrucker
Example:	ESB, Bitter, Pale Ale, Porter, California Common; Old Peculier, Anchor Liberty, Anchor Steam

8.3% Leaf @ 30 minutes
Type: Bittering
Use: Boil

12.5 AAUs

0.50 ounces

Northern Brewer

Region:	United Kingdom, United States, Germany
AAU Range:	7 - 10%
Notes:	Fine, fragrant aroma, dry, clean bittering hop.
Typical Use:	Bittering, aroma, finishing.
Substitution:	Hallertauer Mittelfrueh, Hallertauer Hersbrucker
Example:	ESB, Bitter, Pale Ale, Porter, California Common; Old Peculier, Anchor Liberty, Anchor Steam

8% Leaf @ 5 minutes
Type: Aroma
Use: Boil

4 AAUs

0.33 ounces

Challenger

Region:	United Kingdom
AAU Range:	6 - 8%
Notes:	Spicy aroma, fruity flavor.
Typical Use:	Aroma, bittering. Blends well with other hops.
Substitution:	Perle, Northern Brewer
Example:	English-style Ale, Porter, Stout, ESB

5.8% Pellets @ 5 minutes

1.9 AAUs

0.10 ounces

Golding

Region:	United States, Canada
AAU Range:	4 - 6%
Notes:	Version of Kent Goldings grown in the United States.
Typical Use:	Aroma.
Substitution:	Kent Goldings
Example:	English-style Ale, ESB, Pale Ale

4.8% Pellets @ 5 minutes

0.5 AAUs

4.43 ounces

Total Hop Weight

35.4 AAUs

Boil

Total Boil Time:	60 minutes

Total Boil Time:

60 minutes

Equipment Profile

7 Gallon/26.5 Liter Kettle and 5 Gallon/19 Liter Cooler Mash Tun

Batch Size:	5.00 gallons	Boil Volume:	6.00 gallons
Evaporation Rate:	9.00% per hour	Mash Tun Dead Space:	0.25 gallons
Efficiency:	72%	Mash Tun Weight:	4.00 pounds
Hop Utilization:	100%	Mash Tun Volume:	5.00 gallons
Loss:	0.25 gallons	Mash Tun Specific Heat:	0.30 Cal/gram per °C

Mash Profile

Single Infusion Mash, Light Bodied Beer

Grain Temperature:	72°F	Tun Temperature:	72°F
Sparge Temperature:	168°F	PH:	5.4

Notes:	Mash profile for most well-modified malts.

Steps

#	Name	Type	Time	Temp.	Description
1	Mash In	Infusion	75 min.	150°F	Add 75% of mash water at 162° F / 72° C
2	Mash Out	Infusion	10 min.	168°F	Add 25% of mash water at 200° F / 93° C

Special Procedures

Batch Sparging Calculations

Water	Amount	Temperature
Total:	11.42 gallons	n/a
Mash:	6.5 gallons	164
First sparge:	1.5 gallons	200
Second sparge:	3.25 gallons	174

Water Amounts Calculator

Target Final Boil Volume:	5.5 gallons
Evaporation Rate:	1 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	6.73 gallons	5.5 gallons (final boil volume) ÷ 0.96 (cooling) + 1 gallons (boil evaporation)
Grain Amount:	22 pounds
Grain Absorbtion:	4.69 gallons
Total Water Needed:	11.42 gallons	6.73 gallons (runoff) + 4.69 gallons (grain absorbtion) + 0 gallons (equip. loss)
Mash Water Needed:	6.88 gallons	based on 1.25 quarts per pound of grain
Sparge Water Needed:	4.54 gallons	11.42 gallons (total water) – 6.88 gallons (mash water)

Strike Water Temperature Calculator

Grain Weight:	22 pounds
Grain Temperature:	65° F
Strike Water Amount:	6.88 gallons
Target Mash Temperature:	154° F
Equipment Loss:	0° F
Strike Water Temperature:	168.2° F

Fermentation

Primary:	7 days @ 62° F
Secondary:	14 days @ 62° F
Age:	365 days @ 60° F

Tasting Reviews

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Bottle Label

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