Todays Brew.

[Orfy]

Sod it I'm gonna brew.

The speckled hen.

I have a few chores then I'll start. Lets see how fast I can brew before my tea.

[mysterio]

Looks like half the forum is brewing today, nice day for it where I am anyway

[Vossy1]

Hope all goes well orfy

[Jim]

Good luck, mate!

[Orfy]

Cheers.

Waters on.

Time to do the calcs.....

[Orfy]

Mash is on.

13l @ 77c. Mash temp spot on 68c again.

I'm only using 454g of GS ('cause that's the size of a tin)
I'm using a bit of demerara sugar instead.

Any one know how to figure out how much to put in. I reckon the sugar will have a higher SG so I was going to substitute the 95g GS with 75g of sugar.

I can now put the recipe in recipator and see what comes out.

I'm doing a 75 minute mash, then a batch sparge. and a 60 minute boil.

[Orfy]

Beer: Old Speckled Hen
Style: English Old/Strong Ale
Type: All grain Size: 23 liters
Color: 15 HCU (~10 SRM)
Bitterness: 47 IBU
OG: 1.051
FG: 1.01
Alcohol:
5.3% v/v (4.1% w/w)
Grain:
4.350kg British pale
0.540kg British crystal 50-60L
Mash: 67% efficiency
Boil:
60 minutes
SG 1.038
30.5 litres
75g Brown sugar
454g Golden Syrup
Hops:
45g Northern Brewer (8.5% AA, 60 min.)
15g Kent Goldings (5% AA, 15 min.)
10g Kent Goldings (aroma)

[crow_flies]

Nice One, looks good

[Andy]

Orfy - do you add your mash liquor to a cold tun ? 77 degC is pretty high for strike - does the temp drop much when added to the tun ?

[Orfy]

Orfy - do you add your mash liquor to a cold tun ? 77 degC is pretty high for strike - does the temp drop much when added to the tun ?

This should answer the question.



Yes it hits 68 if I have around 5kg of grain and it drops maybe 1c over 90 minutes.

[Andy]

That wasn't the question I asked!

do you add your mash liquor to a cold tun ?

[Orfy]

Sorry.

Yes. I don't pre warm.
I've used the 77c from my first brew and it's always been spot on.
I also sparge with 77c

I take it you pre warm and use a lower figure.

[Andy]

OK! That's why I commented that 77 is pretty high as I pre-warm my tun. If I used 77 degC strike then my mash would be toast

[Seveneer]

I mash in a 100l stainless steel mash tun (uninsulated) and I use strike liquor of 83C when I dough in. This settles to about 63C and I use the HERMS to raise it to the desired temperature.

I did try pre-warming on Saturday by pumping water into the mash tun then pump it back to the HLT before underletting the grain. I have to say it's more trouble than it's worth with my system.

/Phil.

[SteveD]

I mash in a 100l stainless steel mash tun (uninsulated) and I use strike liquor of 83C when I dough in. This settles to about 63C and I use the HERMS to raise it to the desired temperature.
/Phil.

Blimey! 83c. Might that not hurt the diastatic capability of the first lot of malt to hit the liquor? One practice to stop a mash involves raising the temperature to about 77c, which also helps liquefy it. I guess that's why sparging is done at that sort of temperature or higher. If you lagged your 100l tun with hot water tank insulation you'd probably find you'd need a lower strike heat and have more temperature stability in general. I find that by preheating my picnic cooler mash tun, I can strike at 72-73c and the initial heat is almost always 65-66c.