I recently chanced to purchase a few canned Spitfire from Shepard Neame. I’d had the bottle before but as it comes in clear glass it typically doesn’t taste amazing. These cans were a revelation, though. Spitfire can be considered a Kentish ale, right? I’m a few credits shy of my BJCP degree but it seems like it would fit the bill. I ask because I remember the recent edition of Zymurgy had a bit on Kentish ales and how they were like warm fuzzy blankets (or am I mis-remembering?) and I couldn’t agree more. I’m a fan of “extreme” beers like Mikkeller’s “1000 IBU” but man, Spitfire is just super well-executed. That stuff is good. So I’m going to try to make some. I found this recipe:
What say ye? Otherwise I’m going to find that copy of Zymurgy and just try that. The nice thing about kentish ales is that my water is perfect for it, which is to say, out of the tap it’s horrible for any type of beer other than kentish. Anyway, here’s the malt bill:
[quote]For a 2 gallon brew.
120g Crystal malt
80g Maris Otter Malt
80g Amber malt
60 g torrified wheat.
Steep grains in about a gallon of water at 65C for 20 mins
1.5kg Pale Malt Extract.
60g wheat dried malt extract.
1/2oz Target hops.
Boil for 45mins.
1/2oz East Kent goldings hops
1/2 teasp Irish Moss.
Boil for a further 13mins then add
1/4oz East Kent goldings hops.
I used Safale S04 yeast, I also dry hop the wort with 1/4oz of East Kent Goldings Hops.
This is too cleared and then put into a 2 gallon barrel, then force carbonated. If you are bottling save 100 grams of the pale malt extract to prime the bottles, or subsitute dried malt extract and prime with that.
I have a feeling this may be a little stronger than the real Spitfire Ale, hopefully it taste good whatever the out come.
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I did this a few times and really thought it was spot on, here is the AG recipe I used for 10 gallons and while back 06, your recipe is almost exactly this one, I like a mix of MO, and straight 2 Row , for flavor complexity
Spitfire Ale -Sheperd Neame
Brew Type: All Grain Date: 9/16/2006
Style: Special/Best/Premium Bitter Brewer: Chris Bowen
Batch Size: 10.00 gal Assistant Brewer:
Boil Volume: 11.45 gal Boil Time: 60 min
Brewhouse Efficiency: 75.00 %
Ingredients Amount Item Type % or IBU
9.75 lb Pale Malt, Maris Otter (3.0 SRM) Grain 54.93 %
3.75 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 21.13 %
2.25 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 12.68 %
1.25 lb Wheat, Torrified (1.7 SRM) Grain 7.04 %
0.75 lb Amber Malt (22.0 SRM) Grain 4.23 %
2.00 oz Target [8.50 %] (60 min) Hops 31.2 IBU
1.00 oz First Gold [7.50 %] (15 min) Hops 6.8 IBU
1.00 oz Goldings, East Kent [5.00 %] (5 min) (Aroma Hop-Steep) Hops -
2.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
2.00 tsp Yeast Nutrient (Primary 3.0 days) Misc
2 Pkgs British Cask Ale (Wyeast Labs #1026) Yeast-Ale
Beer Profile Estimated Original Gravity: 1.049 SG (1.040-1.048 SG) Measured Original Gravity: 1.045 SG
Estimated Final Gravity: 1.012 SG (1.008-1.012 SG) Measured Final Gravity: 1.010 SG
Estimated Color: 13.2 SRM (5.0-16.0 SRM) Color
Bitterness: 38.1 IBU (25.0-40.0 IBU) Alpha Acid Units: 24.5 AAU
Estimated Alcohol by Volume: 4.87 % (3.80-4.60 %) Actual Alcohol by Volume: 4.56 %
Actual Calories: 198 cal/pint
Mash Profile Name: Single Infusion, Full Body Mash Tun Weight: 0.00 lb
Mash Grain Weight: 17.75 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 5.81 gal
Mash In Add 22.19 qt of water at 163.7 F 152.0 F 90 min
168.0 F 10 min
Mash Notes
Primer Used: 6.2 Age for: 3.0 Weeks
Storage Temperature: 45.0 F
Spectacular clone of a Kenttish Ale
Here’s the label I made the first time as well on the right, yes poor bottle fill and used a Hen’s Tooth Bottle to boot !)
Q: Spitfire can be considered a Kentish ale, right? A: It doesn’t get more Kentish than Spitfire! ;D
Q: What say ye? Otherwise I’m going to find that copy of Zymurgy and just try that. The nice thing about kentish ales is that my water is perfect for it, which is to say, out of the tap it’s horrible for any type of beer other than kentish. Anyway, here’s the malt bill:
A: The below recipe from mrbowenz looks real good. I think that 2USG recipe is an old one from one of the CAMRA books, although ingredient wise is probably historically farely accurate. I’d recommend using the WLP022-Essex Ale yeast as I’ve personally had good luck with it brewing Kentish-style ales. It’ll compliment the amber/brown malt giving the finished beer a real nice breadiness akin to a Bishop’s Finger or Spitfire. Get the freshest UK Goldings hops you can find. Good luck! ;)
I’m sure I’m plenty late to this post, 11 years, but covid has me brewing many different gallon batches.
Are we going with the 10gal batch is pretty good? and the Essex Ale Yeast?
I’ve reached out to Shepherd Neame, and they’ve been mostly helpful, but nothing specific…
Thanks to anyone still reading this one.
on the right, yes poor bottle fill and used a Hen’s Tooth Bottle to boot !)