My tuppence Will
Thomas Hardy Ale ( Eldridge Pope Brewery Dorset UK)
Stage 5 Gallons Original Gravity 1120
1 14lb Crushed Pale Malt
1 2lb Crushed Lager Malt
1 3 Gallons water for "barley wine"
3 2lb Invert sugar (brewers sugar)
3 8oz Goldings Hops
4 1 oz Wine yeast
5 1 tsp./pint White sugar
1. Raise the temperature of the water up to 60°C and stir in the crushed malts. Stirring continuously, raise the mash temperature up to 66°C. Leave for 1 1/2 hours occasionally returning the temperature back to this value.
2. Contain the mashed grain in a large grain bag to retrieve the sweet wort. Using slightly hotter water than the mash slowly and gently rinse the grains to collect 31/2 gallons of extract.
3. Boil the extract with the hops and sugar dissolved in a little water until the volume has been reduced to 3 gallons strain off and allow to cool.
4. When cool top up to 5 galls and add a wine yeast and ferment until the vigorous activity abates. It will take months to complete the fermentation after which the ale should be racked off taking with it a minute quantity of the yeast sediment.
5. Store and allow to mature for 18 months before sampling
To get water for "barley wine"
1. If you have chalky water Add one teaspoon of flaked calcium chloride or Lactic acid solution or Boil the water for a quarter of an hour and rack off the soft water for use when cool.
2. Add one teaspoon of Gypsum and half a teaspoon of Epsom salts
For non chalky water. Add one teaspoon of Gypsum and half a teaspoon of Epsom salts
( from Brewing Beers Like those you Buy, David Lines , AW Press 1978)
while waiting mess with Fargo's bobble head ... Sorry Will could not resist ....#Homebrew