Tommy Traddles’s Strong Ale

From the BrewBlog of Bobby Erwin – Graniteville, Vermont USA
Printed September 16, 2019

Style: English Barleywine
Brew Date: September 27, 2015
Tap Date: November 22, 2015
Yield: 5.5 gallons
Color (SRM/EBC): 17.9/35.2
Bitterness (Calc): 70 IBU (Rager)
Conditioning: Bottles
Batch No: 59
Target OG: 1.110
BJCP Style Info: English Barleywine
O.G.: 1.080 - 1.120
F.G.: 1.018 - 1.030
ABV: 8.0 - 12.0%
Bitterness: 35 - 70 IBUs
Color: 8 - 22 SRM
Info: 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.

General Information
Method: All Grain
6.50 pounds LME - Amber 27.1% of grist
6.50 pounds Total Extract Weight 27.1% of grist
Malts and Grains
15.50 pounds American Pale Malt (2-Row) 64.6% of grist
0.50 pounds Cara-Pils (American Dextrin) Malt 2.1% of grist
0.50 pounds Crystal Malt 60L 2.1% of grist
0.50 pounds Belgian Special B Malt 2.1% of grist
0.50 pounds American Roasted Barley 2.1% of grist
17.50 pounds Total Grain Weight 72.9% of grist
1.50 ounces Northern Brewer 10.1% Leaf @ 60 minutes
Type: Bittering
Use: Boil
15.2 AAUs
1.50 ounces Northern Brewer 10.1% Leaf @ 30 minutes
Type: Flavor
Use: Boil
15.2 AAUs
0.50 ounces Northern Brewer 10.1% Leaf @ 5 minutes
Type: Aroma
Use: Aroma
5.1 AAUs
0.50 ounces Golding 5.6% Leaf @ 5 minutes
Type: Aroma
Use: Aroma
2.8 AAUs
4.00 ounces Total Hop Weight 38.2 AAUs
Mash Profile

Single Infusion Mash, Full Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 41.1 Efficiency: 122.8%

Mash profile for most well-modified malts.


# Name Type Time Temp. Description
1 Mash In Infusion 45 min. 158°F

Add 70% of mash water at 171° F / 77° C

2 Mash Out Infusion 10 min. 168°F

Add 30% of mash water at 197° F / 92° C

Special Procedures

Today, I pulled off 2 qt and boiled that down while the rest was coming to temp.

Tommy Traddles’s Strong Ale
Date Brewed:  
Brew Day Data
  Target Actual
Strike Water Amount: 5.8  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 4.6  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 6.4  
Post-Boil Amount: 5.5  
Boil Time:  
Original Gravity: 1.110 / 25.9° P  
Brew Day Notes

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