Old Wharf Speckled Cannonball

All Grain Recipe

Submitted By: eddthebrit (Shared)
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Brewer: Edd Draper
Batch Size: 10.50 galStyle: Old Ale (19A)
Boil Size: 13.23 galStyle Guide: BJCP 2008
Color: 13.6 SRMEquipment: My Pot (18.5 Gal) and Igloo Cooler (10 Gal) - All Grain
Bitterness: 18.7 IBUsBoil Time: 90 min
Est OG: 1.050 (12.3° P)Mash Profile: Single Infusion, Full Body
Est FG: 1.014 SG (3.7° P)Fermentation: My Aging Profile
ABV: 4.6%Taste Rating: 0.0

Ingredients
Amount Name Type #
14 lbs Pale Malt - Golden Promise (Simpsons) (2.5 SRM) Grain 1
1 lbs 8.00 oz Red Wheat Malt (Breiss) (2.6 SRM) Grain 2
1 lbs Amber Malt (22.0 SRM) Grain 3
8.00 oz British Crystal, Extra Dark (150.0 SRM) Grain 4
4.00 oz Chocolate Malt (338.0 SRM) Grain 5
8.00 oz Treacle (100.0 SRM) Extract 6
1.00 oz Challenger (lhbs/Cheers) [7.0%] - Boil 60 min Hops 7
2.10 Whirlfloc Tablet (Boil 15 min) Misc 8
0.50 oz Ginger Root (Boil 10 min) Misc 9
1.00 oz First Gold [4.5%] - Boil 10 min Hops 10
1.00 Chopped apple (Boil 5 min) Misc 11
1.00 cup Raisins, Sultanas, Currants (Boil 5 min) Misc 12
1.00 oz Bramling Cross (Cheers) [4.8%] - Boil 5 min Hops 13
2.00 cup Chopped dates (Boil 5 min) Misc 14
1.00 oz Clove (whole) (Boil 5 min) Misc 15
1.00 oz Lemon Peel (Boil 5 min) Misc 16
1.00 oz Nutmeg - whole chopped (Boil 5 min) Misc 17
1.00 oz Orange Peel, Sweet (Boil 5 min) Misc 18
1.00 Vanilla Bean (Boil 5 min) Misc 19
0.20 oz Cinnamon Stick (Boil 5 min) Misc 20
1 pkgs West Yorkshire Ale Yeast (Wyeast Labs #1469) Yeast 21
0.25 oz Pectic Enzyme (Primary 3 days) Misc 22
1.00 cup Cognac (Secondary 5 min) Misc 23
1.00 cup Cream Sherry (Secondary 5 min) Misc 24
1.00 oz Bramling Cross (Cheers) [4.8%] - Dry Hop 5 days Hops 25
1.00 oz First Gold [4.5%] - Dry Hop 5 days Hops 26

Notes

Put dried Peel, chopped Nutmeg, vanilla bean and other pudding-based ingredients in a steeping bag along with 1 cup mix of raisins, sultanas and currants, 1/2 cup of mixed peel, and also add 1 chopped apple, 1 chopped carrot, a cup of chopped dates, a few candied cherries and some whole almonds. Place bag in boiling water for a couple of minutes to sterilize, then transfer to ONE of the two primary fermenters. Keep the other half of the batch fruit-free for comparison and mixing. Salvage yeast from the unfruited batch only. Soak the dried fruit in some cognac and sherry before adding - then keep soaking liquid to add more sherry and cognac flavour later if desired. I think the large addition of chopped dates should add the pudding flavour that was missing from the first attempt, which was only rectified with the addition of pureed Christmas Pudding, which unfortunately added a great deal of lard and killed the head retention.