Old Golden Hen

[Tom]

Err... oops! I may have stumbled across a recipe for Old Golden Hen.

1.1Kg MO
Crystal 40 150g
Biscuit 110g
Torrified Wheat 75g
8g BWS
Performed a thick mash at 65oc, thick being about 1.7 - 2 l per kg.

FWH / Boil 40g Target (12%) for 60, 48IBU (a little high for the Moorland beer, try 40 - 42)
Boil with 2.3kg Pale DME and the above stuff.
@ 15 mins, 15g Fuggles, 5g Crystal & 5g Irish Moss
@ 10 mins, 5g Fuggles
@ 0 mins, 5g Fuggles, 20g Cascade
Cool, etc, pitched S04 at roughly 20oc, and fermented at our Donegal room temp, which is just above freezing. JK! About 14oc.

The Cascade aroma has almost all gone. The ferment seems to have dealt with that, and I'm too lazy to dry hop. As such, it's ended up a lot like Old Golden Hen. Without the lightstrike!

[Greg2013]

8g BWS? 

[Tom]

I know. Nowhere near enough, is it!

I really don't know what I'm doing with these things, but 5g isnt enough, that I know, and Gypsum additions seem to go into 10g, so I figured...

Also, they're slightly damp now, so 10% water...

[Greg2013]

OK i better clarify, what the feck is BWS ? :

[Tom]

Oh, sorry! Ha!

Burton Water Salts. Much more boring than what you were thinking.

[mr hoppy]

What size was your boil?

When you say BWS is that a water profile?

[Tom]

I can't remember what size the boil was. Usually around the 18 - 20l size.

The Burton Water Salts harden up the water a little. I only use it in the mash tun, though I should probably use it in the sparge water too. I'm adding more every time to see if I notice any effect. The water round these parts, especially in the rainy season is soft.