Bishops finger grist

[oblivious]

Does any know a rough approximation of the grist in bishops finger, I know the use East Kent Golding and I presume they also do a lot of late addition dry hop to get that aroma.

Thanks

[Garth]

Hi Ob, I assume you've seen the Spitfire recipe in this section, I did this two months ago and it's pretty near, it's got that dry taste to it that the real thing seems to have, I wouldn't have thought that BF would be million miles away, IMO BF is slightly sweeter and fruitier


Spitfire

19 ltr
OG 1055 FG 1012
ABV 5.6%

Pale Malt 3.7kg
Crystal Malt (55l) 230g
Amber Malt 170g
Toasted Pale Malt 170g (I used British Caramalt)
Torrified Wheat 113g
Wheat Malt 113g

Mash Temp 65.5C
Mash Time 90 mins

Target (8.5%AA) 28g 90 mins
East Kent Goldings 28g 15 mins
Irish moss 1tsp 15 mins
East Kent Goldings 14g 1 min
East Kent Goldings 15g dry hop

Boil Time 90 mins

[oblivious]

Thanks for that Garth, I am get in a tube of white labs WLP002, do you think it would work in this brew or would something like S-04 be better?

[Garth]

I'm not sure as I know nothing about liquid yeasts, although the description of WLP002 says it will leave some sweetness, S-04, which is what I used also does this, if you're going to make five starters with the White Labs stuff it may be better. The original Spitfire recipe specified WLP004 Irish Ale.

[delta9]

Hi Ob, I assume you've seen the Spitfire recipe in this section, I did this two months ago and it's pretty near, it's got that dry taste to it that the real thing seems to have, I wouldn't have thought that BF would be million miles away, IMO BF is slightly sweeter and fruitier


Spitfire

19 ltr
OG 1055 FG 1012
ABV 5.6%

Pale Malt 3.7kg
Crystal Malt (55l) 230g
Amber Malt 170g
Toasted Pale Malt 170g (I used British Caramalt)
Torrified Wheat 113g
Wheat Malt 113g

Mash Temp 65.5C
Mash Time 90 mins

Target (8.5%AA) 28g 90 mins
East Kent Goldings 28g 15 mins
Irish moss 1tsp 15 mins
East Kent Goldings 14g 1 min
East Kent Goldings 15g dry hop

Boil Time 90 mins

I have choosen this recipe for my first AG brew, I can't wait to taste it !!!

Thanks very much Garth

Know this thread is 2 years old, but can anyone recommend a suitable dry yeast? As I've heard people not liking the taste of S-04, wondered if there is an alternative? Cheers

Also, about dry hopping... which is best way. Should I dry hop in the FV or dry hop in the secondary for a week or so, many thanks again for the recipe.

[Garth]

I'd go with Nottingham, Shepherd Neame are quite dry tasting beers, or US-05.

I got sick of the buttery taste of S-04 and I never use it now.

[delta9]

Thank you! Will go for that one then

[delta9]

Got this fermenting now (2days in) - followed the recipe to the tee but ended up with an OG of 1044.

How did you dry hop please Garth? I am debating on just chucking the hops in the FV for the last 3 days (10 day ferment), instead of transferring to secondary, what do you suggest? Many thanks

[bacchus]

When I tried that and it seemed to make no difference, I talked it through with the esteemed brewer at the Lodden brewery who informed me that at room temp. it takes weeks for the hop flavours to dissolve...... I had more luck with dry hopping in the keg and am now experimenting with late hopping at flame out in the kettle.
Cheers