Canterbury Jack

[Otters]

Hello All

I need some help establishing some basic's (IBU, EBC, % Grist, % hop proportions) for a Shepard Neame ale called 'Canterbury Jack'.

Currently would like to clone this Shepard Neame Ale. It derives it's hop flavour from Goldings and Cascade which is appealing, and, I have 100g of cascade in the freezer?

Can anyone help, is it mentioned, in the real ale almanac and if so can someone be kind enough to check it out?

Any help on the above or any other recipes, you folks have, for cascade / golding combinations would be most helpful.

Rgds Otters

[seymour]

SEYMOUR SHEPHERD NEAME CANTERBURY JACK CLONE

This'll get you close: pale and crystal malts, East Kent Goldings and Cascade hops, 4% ABV, pale chestnut colour, etc.

6 US gallons = 5 Imperial Gallons = 22.7 Litres

GRAINBILL:
90% = 7.65 lb = 3.47 kg, Maris Otter or other English Pale Ale Malt
10% = .85 lb = 386 g, Crystal Malt

MASH at 151°F/66°C for 90 minutes

BOIL 60-90 minutes, add a pinch of gypsum to make the hops pop, drop Irish Moss at 15 min remaining.

HOPS:
.88oz = 25 g, East Kent Goldings, 60 minutes
.88oz = 25 g, Cascade, 15 minutes
.88oz = 25 g, Cascade, at flame-out, steep until cooled

YEAST:
Nottingham, ferment at the warm end of the ideal range. Shepherd Neame's primary yeast is supposedly available in Spitfire and 1698 bottles, in case you're a purist. I've heard BrewLabs sells an "anonymized" version, too.

STATS (assuming 75% mash efficiency and 77% yeast attenuation):
OG: 1041
ABV: 4%
IBU: 25
COLOUR: 9°SRM/18°EBC

[Otters]

Hi Seymour

Thanks for the feedback. I've been looking for this recipe for ages!

Rgds

Otters

[Monkeybrew]

SEYMOUR SHEPHERD NEAME CANTERBURY JACK CLONE

This'll get you close: pale and crystal malts, East Kent Goldings and Cascade hops, 4% ABV, pale chestnut colour, etc.

6 US gallons = 5 Imperial Gallons = 22.7 Litres

GRAINBILL:
90% = 7.65 lb = 3.47 kg, Maris Otter or other English Pale Ale Malt
10% = .85 lb = 386 g, Crystal Malt

MASH at 151°F/66°C for 90 minutes

BOIL 60-90 minutes, add a pinch of gypsum to make the hops pop, drop Irish Moss at 15 min remaining.

HOPS:
.88oz = 25 g, East Kent Goldings, 60 minutes
.88oz = 25 g, Cascade, 15 minutes
.88oz = 25 g, Cascade, at flame-out, steep until cooled

YEAST:
Nottingham, ferment at the warm end of the ideal range. Shepherd Neame's primary yeast is supposedly available in Spitfire and 1698 bottles, in case you're a purist. I've heard BrewLabs sells an "anonymized" version, too.

STATS (assuming 75% mash efficiency and 77% yeast attenuation):
OG: 1041
ABV: 4%
IBU: 25
COLOUR: 9°SRM/18°EBC

Hey Seymour, when you say a pinch of gypsum in the boil are we talking 1 tsp?

Cheers

MB

[seymour]

I hesitate to make exact water treatment recommendations, since everyone's base-line is so different. I have very nice, neutral city water, so I just kinda sprinkle a little gypsum for the desired effect without actually measuring it. Your mileage may vary.