Bishop Finger 1 - Shepherd Neame - Beer Recipe - Brewer's Friend

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Bishop Finger 1 - Shepherd Neame

178 calories 18.1 g 330 ml
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Beer Stats
Method: All Grain
Style: British Strong Ale
Boil Time: 90 min
Batch Size: 46 liters (fermentor volume)
Pre Boil Size: 48 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Source: BW
Calories: 178 calories (Per 330ml)
Carbs: 18.1 g (Per 330ml)
Created: Friday June 14th 2019
1.058
1.014
5.8%
43.1
20.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.60 kg United Kingdom - Maris Otter Pale8.6 kg Maris Otter Pale 38 3.75 79.6%
1,200 g United Kingdom - Crystal 60L1200 g Crystal 60L 34 60 11.1%
1,000 g brewers black invert r21 - Invert Sugar1000 g Invert Sugar 46 140 9.3%
10,800 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Target50 g Target Hops Leaf/Whole 14.4 Boil 90 min 36.62 27.8%
70 g East Kent Goldings70 g East Kent Goldings Hops Pellet 4.1 Boil 10 min 5.44 38.9%
60 g First Gold60 g First Gold Hops Pellet 7.5 Boil 1 min 1.01 33.3%
180 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
24 g Calcium Chloride (dihydrate) Water Agt Mash 90 min.
4 g Gypsum Water Agt Mash 90 min.
4 g Epsom Salt Water Agt Mash 90 min.
9 g Lactic acid Water Agt Mash 90 min.
6 g irish moss Fining Mash 30 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Very High
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 230 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 82.6 g       Temp: 20 °C       CO2 Level: 1.8 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
36 L Infusion -- 65 °C 75 min
22 L Sparge -- 78 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 55.45 L. Suggest reducing initial water volume to 45.4 L and adding 10.05 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 29.4
Mash volume with grains 35.9
Grain absorption losses -9.8
Remaining sparge water volume (equipment estimates 36.1 L) 28.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 55.5 L) 48
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil Volume 46
Going into fermentor 46
Total: 58.1  
Equipment Profile Used: System Default
 
Notes

to fake brewers black invert r21: 800g golden syrup + 200g black treacle

to make brewers black invert r21: hold 1000g golden syrup about 2 hours @ 170C

http://pdtnc.wordpress.com/2010/05/29/brewing-sugars-used-to-be-on-ragus-co-uk/

17jul19: reduced mash in to 65c with this yeast.

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  • Last Updated: 2019-07-17 13:20 UTC