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Old 01-23-2007, 08:17 AM   #1
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Default Old Speckled Hen.

Full Recipe including Partial Mash and Extract and Steep Here

It makes a mighty fine brew.

Old Speckled Hen
Ingredients for Mash
4.35 kg Pale Malt (2 Row) UK (3.0 SRM) Grain
0.54 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain
Mash In:
Hold mash at 68.0 C for 90 min
Boil for 60 min
0.45 kg Lyle's Golden Syrup
44.95 gm Northern Brewer [8.50%] (60 min) Hops
0.08 kg Dememera Sugar (2.0 SRM) Sugar
45 min into boil Add 14.98 gm Goldings, East Kent [5.00%] (15 min)
55 min into boil Add 9.99 gm Goldings, East Kent [5.00%] (5 min)

Start Gravity:1.052
Final Gravity: 1.013

Taste Rating (50 possible points): 50.0

Golden Syrup is liquid invert sugar.
Demerera sugar is soft brown sugar.

Old Speckled Hen was first brewed in Abingdon, Oxfordshire to commemorate the 50th anniversary of the local MG car factory. WHY? I hear you ask. Well, sit back, relax, and I'll tell you.
The name is actually derived from the term "owld speckled 'un", used to describe an old MG car which was used as a factory run-around. Through time, this strange, canvas-covered saloon became covered with flecks of paint and was dubbed the "owld speckled 'un" by locals. There you are, simple and completely uninteresting.

The brewing of Old Speckled Hen was transferred in 1999 from Abingdon in Oxfordshire to Bury St Edmunds in Suffolk. These days Greene King brews all its beers in Bury St Edmunds, where ale has been a feature of life since at least as far back as 1086.


OSH is a rich and strong ale and is available as a cask ale in pubs across the country but, for those of us who don't have access to this beer on draught,it is widely available in 500 ml bottles and cans at supermarkets and off licences.


~~~~~~~~
THE POUR
~~~~~~~~

In the glass Morland Old Speckled Hen pours to a rich and sparkling, dark amber to russet colour with a warm, inviting, reddish tone. It has a very distinctive aroma which is sweet, nutty and fruity with very rich, toasted malt undertones. It's also a little floral and a yeasty bakery tone. With good carbonation, there's a fairly decent, creamy off-white head which isn't particularly long-lasting but still leaves a nice lace effect.


~~~~~~~~~
THE TASTE
~~~~~~~~~

It's medium bodied with a well rounded mouth feel and an extremely smooth taste that is slightly bitter, but it also has a toffee sweetness. The texture is excellent, frothy and smooth, with a snappy, bitter hop tang throughout that is well balanced by slightly sweet underlying malts. The finish leaves a pleasant aftertaste of hops with a hint of a medicinal flavour.
Apparently the distinctive fruity and malty flavour comes from a mix of pink and crystal malts and a strain of yeast first used in the 1890's. Morland's also use Goldings hops which are a very typical English variety.


~~~~~~~~~~~
THE VERDICT
~~~~~~~~~~~

At 5.2% ABV, it's a somewhat dry but satisfying beer. OSH is a fairly rich, robust and extremely drinkable Pale Ale. It makes for a great session beer as it goes down really well with no visible effort. It's not the greatest Pale Ale in the world, but it's very pleasant and I would have no trouble sinking a few of these.
The 500 ml bottle is widely available at around £1.40.

Full Recipe including Partial Mash and Extract and Steep Here


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Old 01-23-2007, 08:24 AM   #2
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Thanks, Orfy. This looks great, and I've been wanting to brew an English Pale Ale. This will be my next brew, hopefully this coming weekend, weather permitting.



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Old 01-23-2007, 12:26 PM   #3
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Orfy, can you recommend a yeast? this looks great!!!

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Old 01-23-2007, 12:45 PM   #4
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Could I get the Extract and Steep version... Been looking around for a good recipe for my next brew...

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Old 01-23-2007, 02:15 PM   #5
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The old dirty bird! Looks good orfy. Is that a popular beer over there?

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Old 01-23-2007, 02:19 PM   #6
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just bottled my attempt at it last saturday.
colour looks good and it tasted great.
now the 3 week wait to carb
orfy - i used your recipe from your dec 18/06 post.
looks like you have tweeked it since

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Old 01-23-2007, 02:54 PM   #7
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Funny thing...I tried brewing a Fuller's ESB clone. Not sure what happened...maybe the recipe I found was off, but, anyway, it wasn't as hoppy or strong as Fuller's, and the bottle carbonation produced some diacetyl (which is, from what I've tasted, a quality of Old Speckled Hen). At the end of the day, what started out as a London ESB ended up tasting a whole lot like OSH.

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Old 01-23-2007, 03:50 PM   #8
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Yeast, Danstar Nottingham Ale.
Tweak, brewsmith does it if I change my effiecency.
Popularity - Yes, very It's available in all supermarkets and as a (Guest in a lot of pubs) The Owner, Green king sell other sh1t beer though and keep buying smaller breweries nicking the brands and shutting them down.


Extract and steep on it's way.

I've scaled to 5 gallon US and done it for a 3 gallon pot.

Old Speckled Hen
Brew Type: Extract Date: 18/12/2006
Style: English Old Ale Brewer: Orfy
Batch Size: 18.93 L Assistant Brewer:
Boil Volume: 9.19 L Boil Time: 60 min

Brewing Steps Check Time Step
18/12/2006 Clean and prepare equipment.
-- Measure ingredients, crush grains.
-- Prepare 20.55 L water for brewing
-- Steep Specialty Grains
Amount Item Type
0.26 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain

-- Add water to achieve boil volume of 9.19 L
-- Estimated Pre-boil Gravity is: 1.106 SG with all grains/extracts added
Boil for 60 min Start to Boil
Amount Item Type
2.77 kg Pale Liquid Extract (8.0 SRM) Extract
0.37 kg Lyle's Golden Syrup (0.0 SRM) Extract
36.88 gm Northern Brewer [8.50%] (60 min) Hops
0.07 kg Dememera Sugar (2.0 SRM) Sugar

45 min into boil Add 12.30 gm Goldings, East Kent [5.00%] (15 min)
55 min into boil Add 8.20 gm Goldings, East Kent [5.00%] (5 min)
-- Cool wort to fermentation temperature
-- Add 11.36 L water (as needed) to achieve volume of 18.93 L
-- Siphon wort to primary fermenter and aerate wort.
18/12/2006 Measure Original Gravity: ________ (Estimate: 1.052 SG)
18/12/2006 Measure Batch Volume: ________ (Estimate: 18.93 L)
4 days Ferment in primary for 4 days at 20.0 C
22/12/2006 Transfer to Secondary Fermenter
7 days Ferment in secondary for 7 days at 20.0 C
29/12/2006 Measure Final Gravity: ________ (Estimate: 1.013 SG)
-- Bottle beer at 15.6 C with 107.2 gm of corn sugar.
4.0 Weeks Age for 4.0 Weeks at 11.1 C
26/01/2007 Sample and enjoy!

Taste Rating (50 possible points): 50.0

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Last edited by Orfy; 01-23-2007 at 04:01 PM.
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Old 01-23-2007, 04:02 PM   #9
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can we get the sugar and syrup here or will we need to sub?

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Old 01-23-2007, 04:12 PM   #10
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You can get lyle's on austinhomebrew.com...

As he said, the sugar is just brown sugar?



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