Hashie's Old Speckled Hen
- 8.25 lbs. Maris Otter pale malt
- 1 lb. 120° crystal malt
- 0.90 oz. U.S. Northern Brewer hops pellets (9.9% alpha, 4.6% beta), 60 minute boil
- 0.50 oz. U.K. Goldings (4.8% alpha), 15 minute boil
- 0.5 oz. U.K. Goldings (4.8% alpha), 5 minute boil
- 0.75 lb. Lyle's golden syrup, 5 minute boil
- 1 tsp. Irish moss, 10 minute boil
- 1 pkg. Nottingham yeast (Danstar)
- I mashed in with 3 gallons of water at 164°, hitting 151.4° for the mash start. The mash temperature was at 148.5° after 35 minutes and 146° after 60 minutes.
- I added 1.3 gallons of water at 180°, which raised the mash bed to 151°. I let this sit for 10 minutes, vorlaufed, and collected 2.75 gallons of wort.
- Next, I added 3.25 gallons of water at 185°, which raised the mash bed temperature to 168°. I let this sit for 10 minutes, vorlaufed, and collected the rest of the wort.
- In total, I collected 6.2 gallons of wort with a gravity of 1.043. This works out to ~69% efficiency. It's a little less than my best brews (~75%), so I wonder if that's because I didn't use 5.2 pH stabilizer on this batch.
- I brought the wort to a boil and added the Northern Brewer hops.
- After 45 minutes, I added the first dose of Goldings. After 50 minutes, I added the Irish moss. After 55 minutes, I added the second dose of Goldings and the golden syrup. The syrup has a really nice toffee note to it--I am interested to see how that will translate into the overall beer.
- After 60 minutes, I turned off the flame and chilled the wort down to ~78°.
- I transferred ~4.9 gallons of wort into the fermenter, with a starting gravity of 1.055.
- After pitching the yeast, I sealed everything up and put it in the fermentation chamber. Temperature is set for 66°.