Old Specky Hen Recipe

crow_flies · Post by **crow_flies** » Mon Dec 18, 2006 10:36 am

Andy, why did you have to remind me it was there.......

just had to take a sample....

/CF

Talisman · Post by **Talisman** » Wed May 07, 2008 10:26 am

Daft as a Brush wrote:Old Speckled Hen

For 23 ltrs
In the mash tun
4350g Pale malt
540g Crystal malt

In the copper
540g invert cane sugar (Lyles golden syrup if you are not familiar)
65g challenger hops
15g Goldings
1 tsp. Irish moss
Dry hop with 5g Goldings

Mash at 66 degC for 2 hrs

Boil for 2 hrs. Although personally I reckon 90mins is ample

OG 1050 Final gravity 1009 Alcohol 5.6

Im having a go at this tonight. Im happy with the mash side, but you have "In the Copper" for the boil. im assuming it doesnt matter if im just doing this in a normal plastic boiler (taste wise).
Im also assuming here you are lobbing in the syrup, and both hops in at the start of the boil. then the moss as directed on the instruction (15 mins before the end of the boil)

But what do you mean by Dry hop with 5g Goldings??

Thanks

roger the dog · Post by **roger the dog** » Wed May 07, 2008 11:57 am

The 'copper' is the traditional word for the boiler, 'copper hops' being those added for the full boil duration so no, the fact that you're boiler is plastic isn't an issue.

I usually add any sugars / syrups about half way through the boil and dissolve them first in some boiling water or wort taken from the boil, zapped in the microwave to bring back to the boil & then added to the main batch. This stops the sugar / syrup falling onto the boiler elements & caramelising or burning.

Dry hopping simply means adding an amount of hops directly to the keg/cask/barrel & adds aroma but no bitterness or flavour. You can add them loose or use a dry hopping bag (item 21) to ensure dip tubes, taps etc. don't get blocked with loose hops.

Edit: Curses ! Beaten by Daab again

Talisman · Post by **Talisman** » Wed May 07, 2008 12:09 pm

thanks for the replies.

i WAS going to add the syrup straight into the boiler (didnt think about it sinking to the bottom and the element!!)

So cheers for that.

Re Dry Hopping, so if i put this into a Cornie, im to only add it in for a week, then re open the cornie to remove? then just re add CO2.

okay.... 12PSI you said Daab. Will do.

Thanks

subsub · Post by **subsub** » Wed May 07, 2008 12:15 pm

I did the recipe from Clone Brews last year and very good it was too

russt1969 · Post by **russt1969** » Wed May 07, 2008 5:28 pm

DaaB wrote: Regarding dry hopping, boil a muslin bag for 10 mins to sanitise it, fill with your hops and add to the secondary or keg and remove after 5-7 days.

I've always left my hops in the keg until the end...
There's no problems in doing that is there?

russt1969 · Post by **russt1969** » Wed May 07, 2008 5:53 pm

Good thing to have then is a hop back...
Better get down the DIY store

Thanks DaaB

russt1969 · Post by **russt1969** » Wed May 07, 2008 6:00 pm

Or just put it in the FV.
Cheaper option

crow_flies · Post by **crow_flies** » Wed May 07, 2008 7:22 pm

sorry this got zapped by my spam filter - only just seen the question - most answered now by Daab and others.

As i remember this was an excellent brew - but it did need some long conditioning - I am not sure if it was the syrup, but the alcohol was 'rough' and whilst we drank it over new years eve, it did result in an awesome hangover!

enjoy!

/CF

Whorst · Post by **Whorst** » Wed May 07, 2008 7:52 pm

Lovely looking brew, but I think it would be better dressed in a pint glass.

crow_flies · Post by **crow_flies** » Wed May 07, 2008 8:08 pm

twas just a taster!

/CF

Graham · Post by **Graham** » Thu May 08, 2008 1:01 am

crow_flies wrote:sorry this got zapped by my spam filter - only just seen the question - most answered now by Daab and others.

As i remember this was an excellent brew - but it did need some long conditioning - I am not sure if it was the syrup, but the alcohol was 'rough' and whilst we drank it over new years eve, it did result in an awesome hangover!

I can drink until the cows walk home. I can crawl back home on my hands and knees, but after seven hours' sleep I am as right as rain (almost), but not on Speckled hen. Speckled Hen is the only ale that will give me a hangover, so I don't touch it any more, and I am sure that it is the high levels of sugar in it that does me in - I can drink far stronger beers than Speckled Hen without any ill effects, apart from being pissed.

Did I really say invert in the recipe? It was pure Tate & Lyle in Morlands at the time. Invert doesn't produce hangovers to the extent that pure cane does.

Talisman · Post by **Talisman** » Thu May 08, 2008 1:17 am

Well its all brewed and currently cooling ready for the yeast, will let you know how it taste in a few weeks i guess lol

Graham · Post by **Graham** » Thu May 08, 2008 2:22 am

Talisman wrote:Well its all brewed and currently cooling ready for the yeast, will let you know how it taste in a few weeks i guess lol

Or how much it hurts

Talisman · Post by **Talisman** » Thu May 08, 2008 8:18 am

Graham wrote:
Talisman wrote:Well its all brewed and currently cooling ready for the yeast, will let you know how it taste in a few weeks i guess lol
Or how much it hurts

ahh you will be gutted to know i DONT suffer from the dredded HangOver monster lol.

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Old Specky Hen Recipe

Re: Old Specky Hen Recipe