Back to SearchSpiteful GF Kentish Ale
(not yet rated)
Beer Style: English Brown
Recipe Type: all-grain
Yield: 6 gallons
Description:
This is a GF clone of Spitfire Premium Kentish Ale. This is known as the pre-eminent 'Kentish' ale style.
This is the original review:
It pours brilliant copper brown under a rich, softly bubbled 1" foam cap that produces thick lace.
British malts also shine on the palate with creamy dryish biscuit, a hint of chocolate, light fruit, becoming slightly sweet in the middle with light fruit proceeding to a mild bitter and fruit on the finish.
Medium body, medium low carbonation
My untrained and literature challenged opinion. If the review sounds halfway educated I can only credit the fact that I did sample it many, many times:
Malty, caramel aroma with a little bit of fruitiness. Straight up brown colored. Haziness because the brewer screwed up and forgot to add the Irish moss. About 1 finger of foamy head; could use some more work in the way of head retention, at least for slow drinkers.
Starts out smooth, the caramel and toffee flavors dominate with a hint of flowerly hops and fruit. Once the head passes, one notices the effervescence and crispness of the beer which is complemented by a medium bitterness,. It ends dryly, a medium bitter aftertaste which makes one want the next taste.
Ingredients:
- 8.6 lb Red Proso Pale Millet (2.5L)
- 2.1 lb. Crystal Red Millet (80L)
- 0.45 lb. Puffed Quinoa
- 0.6 lb. Rice Hulls
- 0.6 lb. Corn Sugar - Dextrose
- 23g Wye Target Pellets (10.7 AA) for 27 IBU
- 23g East Kent Goldings
- 1 tsp Irish Moss
- 0.5 oz East Kent Goldings
- 0.5 oz East Kent Goldings
- 2 slap-packs Wyeast Thames Valley 1275 (yeah I know.. this yeast is not GF. While I don't think most people would have a problem, some would, and I'd happily retry this recipe with a fully GF strain)
Additional Instructions
Primary Ferment: 6 daysSecondary Ferment: 14 days
Beer Profile
Original Gravity: 1.044Final Gravity: 1.010
Alcohol by Vol: 4.5%
Color SRM: 16.0
Bitterness IBU: 33.0
Recipe Type: all-grain
Yield: 6.0 Gallons
Procedure:
Mash:
Adjust 15 qt. water to 4.4 Ph.
Add grains, beta glucan rest at 104F for 25 minutes.
Infuse 2 qt boiling water, raise to 131F for 35 minutes; stir only for first 10 minutes.
Decant off 3 liters from surface, place in freezer. (Don't forget and let it freeze)
Raise temp to 150F, hold for 20 minutes for partial mash.
Raise temp to 185F, hold for 30 minutes to gelatinize starches.
Infuse 1 quart of ice water + the 3 quarts saved off earlier to bring down to 150F. Hold for 90 minutes (Final mash)
Raise temp to 170F for sparging.
Sparge to make 5.5 gallons.
Boil:
90 minutes.
Wye Target at beginning
15 minutes before end of boil, 23g East Kent Goldings and Irish moss.
End of boil, 0.5 oz East Kent Goldings.
Drop temp to 70F rapidly.
Primary: approximately 6 days.
Secondary: Dry hop with other 0.5 oz of Goldings. Keep in secondary for 2 weeks.
Carbonate to 2.5 volumes.
This beer benefited from an additional 3 weeks of lagering.
Thank you to everyone that makes this site happen.. my beer creation hobby would not have happened without it.