Brewday : Old Grumpy Hen (Old Speckled Hen Clone) BIAB

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Old Grumpy Hen

Recipe Overview

Brewer: Simon Scott
Style: English Pale Ale
Source Recipe Link:
ABV: 4.5% (assumes any priming sugar used is diluted.)

Original Gravity (OG): 1.05
IBU's (Tinseth): 36.8
Bitterness to Gravity Ratio: 0.74
Colour: 21.8 EBC = 11.1 SRM

Kettle Efficiency (as in EIB and EAW): 84.1 %
Efficiency into Fermentor (EIF): 75.8 %

Note: This is a Pure BIAB (Full Volume Mash)

Times and Temperatures

Mash: 90 mins at 66 C = 150.8 F
Boil: 90 min
Ferment: 10 days at 17 C = 62.6 F

Volumes & Gravities

(Note that VAW below is the Volume at Flame-Out (VFO) less shrinkage.)
The, "Clear Brewing Terminology," thread at http://www.biabrewer.info/

Total Water Needed (TWN): 18.42 L = 4.87 G
Volume into Boil (VIB): 17.48 L = 4.62 G @ 1.04
Volume of Ambient Wort (VAW): 13.32 L = 3.52 G @ 1.05
Volume into Fermentor (VIF): 12 L = 3.17 G @ 1.05
Volume into Packaging (VIP): 11.11 L = 2.94 G @ 1.015 assuming apparent attenuation of 70 %

The Grain Bill (Also includes extracts, sugars and adjuncts)

Note: If extracts, sugars or adjuncts are not followed by an exclamation mark, go to www.biabrewer.info (needs link)

79.4% Golden Promise  (4.5 EBC = 2.3 SRM)   2049 grams = 4.52 pounds
8% Crystal Malt (150 EBC = 76.1 SRM)   206 grams = 0.45 pounds
12% Brewing Sugar (0.01 EBC = 0 SRM)   309 grams = 0.68 pounds!
0.6% Black Malt (1160 EBC = 588.8 SRM)   16 grams = 0.03 pounds

The Hop Bill

34.1 IBU Challenger Flowers (8.16%AA)  22.6 grams = 0.797 ounces at  90 mins
2.7 IBU Goldings Flowers (5.69%AA)  7.5 grams = 0.266 ounces CUBE HOP (or 10 mins)

Mash Steps

Mash Type: Pure BIAB (Full-Volume Mash)   for 90 mins at 66 C = 150.8 F

Miscellaneous Ingredients

3 g Irish Moss (Boil) 15 Mins - Clarity

Chilling & Hop Management Methods

Whirlpool: 15 mins after boil end.

Conclusion 

Well today I attempted to brew a Old Speckled Hen clone beer from Brew Your Own British Real Ale Book by Graham Wheeler using the BIABacus spreadsheet.

The brewday went okay really, the boiler using the BIABacus was pretty much full to the brim, so I'm happy with the way it works out the volumes pre boil.

I lost 1'C over the full 90 minute Mash time which wasn't bad, with 15 minutes towards the end of the 90 minute Mash the temperature dropped to 65'C

I added the brewing sugar at the end of the mash, seemed silly to lose the extra ABV by getting it all soaked up in the grain bill.

The SG before the boil came in at 1.040, with the sugar added. BIABacus estimated 1.039 so pretty bang on so far. BIABacus gave me a pre boil volume of 17.5 litres but I was unable to measure this volume at this point (must get a metal ruler at some point)

Boiled the Sweet Wort for the 90 minutes but lost more in evaporation than BIABacus estimated as by the end of  the boil and transfer into the No-Chill Cube I ended up with 10 litres instead of the expected 12 litres, but with a slightly higher gravity at 1.058, so with 1.5 litres of water added to the fermentor when I come to add the yeast, that will give me a final fermentation volume of 11.5 litres at 1.050 so pretty dam close if ya ask me. 

Due to the fact I No-Chill my Worts before fermenting, the 10 minute addition has been added directly into the No-Chill cube to allow for the hops sitting at a higher temperature for longer.

I hope to start fermenting this in the next few days, with yeast recovered from a bottle of Fullers 1845, if it is viable when I make up a starter. (if it is viable I'll blog how I recovered it from the bottle of beer)