bumping for any responses
Old Speckled Hen.
- Thread starter Orfy
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
so howd this one come out? it seems a bit more complicated than the original orfy recipe, and while i'm no expert on british beers, from what i've seen/read they seem to stick with a base, a specialty, and a sugar. curious if the extra variety is a plus or minus for you?
gonna brew this tomorrow in a simple version to see how it compares to my memories of the OSH. 80% maris, 10 brit crystal, 10 lyles. mash at 160, wyeast thames valley, ekgs/goldings of some combination, and going to spund near FG for a bit of smoothness and creaminess i hope.
i'm also considering adding a small amount of malted oats, say 5%, to hopefully help give a bit more smoothness. not sure if that sounds like it'd work well in the recipe?
sounds like a plan!
Northern_Brewer
British - apparently some US company stole my name
Do you measure normal sugar or malt by volume or weight?
I do it by weight, before cooking it.
weight obviously, but i thought about this after i already mashed in, and now im sitting here doing the calcs to figure out how much i need to add.
3.5 gal batch, should have 10oz of syrup.
but- the turbinado sugar i bought came in a 24oz bag, so i used 1.5 pints. that should be a grand total of 3# total weight. but i only have a hair under 30oz of syrup.
so if there's 24oz sugar in 30oz syrup, thats .8oz sugar per oz syrup. so im thinking thats 12.5oz of syrup i need.
if i was measuring by the sugar content. but all the recipes here just say "12oz lyles golden" and no idea how that corresponds to my syrup.
Northern_Brewer
British - apparently some US company stole my name
Sounds like you're pretty much there - the official analysis for Lyle's is 80.5g of carbohydrate per 100g.
