------------------------------------------------------------------------------- Speckled Speckled Hen Supplier: SF Brewcraft (Personal Recipe) Grains: Weight (lb) MME Max GU Name ----------- --- ------ ------ 3.000 35 105 British 2-Row 0.750 33 24.75 British Crystal malt 0.500 38 19 British Wheat Malt ----------- --- ------ ------ 4.000 NA 148.75 Totals (planned) 4.534 NA 148.75 Totals (actual) Mini Mash Extract Potential 1: 148.75 GU * 60% / 4 gal = 20.89 Mini Mash Extract Potential 2: 148.75 GU * 60% / 5 gal = 17.85 Cooking Time: 155 F, 45 Min (time for soaking) Malt and Stuff: Weight (lb) MME Max GU Name ----------- --- ------ ------ 4.000 41 164.00 Scotts Golden Light DME (a Pale Malt) 1.000 36 36.00 Clear Belgian Candi Sugar 0.250 43 10.75 Lactose ----------- --- ------ ------ 5.250 NA 210.75 Totals Malt Extract Potential: 210.75 GU * 100% / 5 gal = 42.15 Hops: Amount When Util % AA % Name ------ ---- ------ ---- ---- 1.0 oz 60 MBEOB 23 7.1 Challenger 0.5 oz 15 MBEOB 12 7.1 Challenger 0.5 oz 15 MBEOB 12 5.7 East Kent Goldings 1.0 oz 1 MBEOB 5 5.7 East Kent Goldings Other Additions: Amount When What ------ ---- --------- 1 bean 15 MBEOB Cut Open Vanilla Beans (include beans in primary fermenter) (1" of vanilla bean =~ 1 tsp extract) 1 tsp 15 MBEOB Irish Moss (clarifier) 1 capsule 10 MBEOB Servomyces (yeast nutrient) Yeast: While Labs British Ale Yeast WLP005, (35 ml, liquid) Priming: 1.5 oz dextrose 1.5 vanilla beans (cut open and scraped) 2 tbs dry vanillia extract in dextrose Estimates: Initial GU: 60 (17.85 + 42.15) Initial SG: 1.060 Final SG: 1.012 ABV: 6.29% Target IBU: 41.4 Target BU:GU: 0.69 Brewing Dates: Brew / 1st F: 09/24/2005 (12), yeast pitch at 8:54 pm 2nd F: 10/06/2005 (65 / 77) Keg: 12/10/2005 (23 / 100) Tap 01/02/2006 (27 / 127) Fin: 01/29/2006 Aged: 79 days, 11.2 week(s), 2.6 month(s) (100 - 21) Measurements: Starting Mash Water: 4.00 Gal Boiled Wort Volume: 3.00 Gal Evaporated Water: 1.00 Gal Average Wort Volume: 3.50 Gal 1st F Wort Volume: 5 Gal (added 2 Gal) Mini Mash Start Temp: 88 F Mini Mash Heating Time: 21 min, 4:17 -> 4:38 Mini Mash Rest Temp: 156 F -> 147 F Mini Mash Rest Time: 45 min Mini Mash Time to Boil: 22 min, 5:33 -> 5:55 Wort Boil Time: 60 min Wort Cooling Time: 27 min, 7:15 -> 7:42 Boiled Wort Pitch Temp: 79 F Additional Water Temp: 72.5 F Wort Yeast Pitch Temp: 75.3 F Wort Aeration Time: 62 min, 7:50 -> 8:52 Mini Mash SG: 1.015 (estimate high by 5.89 GU) Boiled Wort SG: 1.093 1st F SG (OG): 1.060 (estimate high by 0 GU) 2nd F SG: 1.008 Keg SG: 1.008 Tap SG (FG): 1.008 (estimate high by 4 GU) Mash Water pH: 7.91 Mini Mash pH: 6.07 Boiled Wort pH: 5.42 1st F pH: 5.50 2nd F pH: 4.47 Keg pH: 4.34 Tap pH: 4.37 Calculations: ABV: 6.812% (1.060 - 1.008) * 131 Apparent attenuation: 86.7% (1.060 - FG) / (1.060 - 1) * 100 Mini Mash GU/Gal: 12 (estimate high by 8.89 GU) 15 GU * 4 Gal / 5 Gal Malt GU/Gal: 48 (estimate low by 5.85 GU) 60 GU - 12 GU Wort SG (Wg): 1.086 60 GU * 5 Gal / 3.5 Gal = 85.71 GU Cg: 1.18 1 + ((1.086 - 1.050) / 0.2) IBU: 34.09 7,489 / (5 Gal * 1.18) * ( (1.0 oz * 0.071 AA * .23) + (0.5 oz * 0.071 AA * .12) + (0.5 oz * 0.057 AA * .12) + (1.0 oz * 0.057 AA * .05)) BU:GU Ratio: 0.57 34.09 / 60 GU Brewing Notes: - used tap water - fermenters: plastic primary, 5 Gal carboy secondary - vanillia bean was approx 6 inches long. - i cut open the vanillia bean, scraped out the seed, and added both the bean and the seeds to the wort. - when kegging, decided there wasn't enough vanillia flavor so i cut open and scraped 1.5 vanilla beans and boiled them for four minutes in 1 cup water with the priming sugar and 2 tbs dry vanillia extract in dextrose. - used burbon vanillia beans, would probably be a better idea to use non-burbon vanillia beans next time. Notes: - inspired by: - Lagunitas: Special Release Sirius Ale (a cream ale) http://www.lagunitas.com - Greeneking: Old Speckeled Hen http://www.greeneking.co.uk/ - based loosley on the old speckeled hen recipie from "Clone Brews" - References for use of vanilla in brewing: http://www.nwextract.com/ales.html#nillayella http://ericsbeerpage.com/Beer/Recipe/stout.html - vanillia seeds in the keg didn't help to add much vanillia flavor. it seems that all the seeds sank to the bottom and came out in the first few pints. - after tapping it has an _almost_ neutral smell. - after tapping i tasted the beer and noticed: 1) unwanted hefeweizen like (banana like?) taste/smell. possibly esters? a bad choice of yeast? 2) an light cidery or crisp taste, perhaps too much refined suger? (may be the vanillia dextrose extract? or perhas the belgian candi sugar.) i didn't notice these taste/smell when i tried the beer on 12/18 (aged 87 days, 12.4 weeks, 2.9 months), at that time i though it tasted much better. - 01/06/2006, i boiled 1 cup of water with 1 oz lactose and 1 tbs vanillia extract in dextrose and added it to the keg. (1 oz lactose should add about 0.53 GU.) when i opened the keg i immediatly put the lid into a frying pan of boiling water. (to keep it sterile and soften the rubber to get a good seal on the keg.) i then slowly poured in the boiling water. after putting the lid back on the keg i shook it vigioursly and re-tapped it. i couldn't taste any difference from the addition above so i've boiled another 0.5 cups of water with 8 tsp of liquid vanillia extract and 1 oz of lactose, and added that. -------------------------------------------------------------------------------