Blog Tracker
29-11-2023, 09:12
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2023/11/lets-brew-wednesday-1971-shepherd-neame.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNTG2VtBIWe_MNnxZJn4tatRzFZaqbDHcA7ozsE7xIdz m86s_WLd-LMmOlU01XaSlcIGCNlVdSfqGEFCu_GssGm_9ounTrz0FFLfDi1 gUpoNJaNOXOZ7zeZkX2BPJ8FqRoqGEKIWMFHQK9XY9A7WgveGU 10yWb_KRNPCjSlUUe8UoMmJYsYSLrUNwHjtg/s320/Shepherd_Neame_Bishops_Finger_2017.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNTG2VtBIWe_MNnxZJn4tatRzFZaqbDHcA7ozsE7xIdz m86s_WLd-LMmOlU01XaSlcIGCNlVdSfqGEFCu_GssGm_9ounTrz0FFLfDi1 gUpoNJaNOXOZ7zeZkX2BPJ8FqRoqGEKIWMFHQK9XY9A7WgveGU 10yWb_KRNPCjSlUUe8UoMmJYsYSLrUNwHjtg/s1002/Shepherd_Neame_Bishops_Finger_2017.jpg)
I polished off the Shepherd Neame recipes for "Keg!" yesterday. Including this little number.
Finally, we’re at the top end of the one Pale Ale parti-gyle: Bishop’s Finger. It seems to have been first brewed sometime in the first half of the 1960s.
The brewery bills it as a Strong Ale. Though, given the way it was parti-gyled with SXX and Light Ale, it could easily pass for an ESB. I suppose it was all down to what the brewery thought would sell better. And it was exclusively bottled, which would tilt against the term “Bitter”.
Like the Abbey Ale parti-gyle, there’s more base malt and less of the other malts and adjunct. Though, in contrast to Abbey Ale, the hopping rate is the same as for the base parti-gyle. That is, 4.5 lbs of hops per quarter (336 lbs) of malt.
There’s a slight difference in the hopping, in that the 1969 vintage was now kept in a cold store.
1971 Shepherd Neame Bishop's Finger
pale malt
6.25 lb
58.58%
amber malt
0.67 lb
6.28%
crystal malt 60 L
0.67 lb
6.28%
wheat malt
0.50 lb
4.69%
flaked maize
0.50 lb
4.69%
No. 3 invert sugar
1.25 lb
11.72%
No. 1 invert sugar
0.75 lb
7.03%
malt extract
0.08 lb
0.75%
Fuggles 105 mins
1.00 oz
Fuggles 60 mins
0.75 oz
Goldings 30 mins
0.75 oz
OG
1053
FG
1017
ABV
4.76
Apparent attenuation
67.92%
IBU
30
SRM
14
Mash at
152º F
Sparge at
165º F
Boil time
105 minutes
pitching temp
63º F
Yeast
WLP007 Dry English Ale
More... (http://barclayperkins.blogspot.com/2023/11/lets-brew-wednesday-1971-shepherd-neame.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNTG2VtBIWe_MNnxZJn4tatRzFZaqbDHcA7ozsE7xIdz m86s_WLd-LMmOlU01XaSlcIGCNlVdSfqGEFCu_GssGm_9ounTrz0FFLfDi1 gUpoNJaNOXOZ7zeZkX2BPJ8FqRoqGEKIWMFHQK9XY9A7WgveGU 10yWb_KRNPCjSlUUe8UoMmJYsYSLrUNwHjtg/s320/Shepherd_Neame_Bishops_Finger_2017.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNTG2VtBIWe_MNnxZJn4tatRzFZaqbDHcA7ozsE7xIdz m86s_WLd-LMmOlU01XaSlcIGCNlVdSfqGEFCu_GssGm_9ounTrz0FFLfDi1 gUpoNJaNOXOZ7zeZkX2BPJ8FqRoqGEKIWMFHQK9XY9A7WgveGU 10yWb_KRNPCjSlUUe8UoMmJYsYSLrUNwHjtg/s1002/Shepherd_Neame_Bishops_Finger_2017.jpg)
I polished off the Shepherd Neame recipes for "Keg!" yesterday. Including this little number.
Finally, we’re at the top end of the one Pale Ale parti-gyle: Bishop’s Finger. It seems to have been first brewed sometime in the first half of the 1960s.
The brewery bills it as a Strong Ale. Though, given the way it was parti-gyled with SXX and Light Ale, it could easily pass for an ESB. I suppose it was all down to what the brewery thought would sell better. And it was exclusively bottled, which would tilt against the term “Bitter”.
Like the Abbey Ale parti-gyle, there’s more base malt and less of the other malts and adjunct. Though, in contrast to Abbey Ale, the hopping rate is the same as for the base parti-gyle. That is, 4.5 lbs of hops per quarter (336 lbs) of malt.
There’s a slight difference in the hopping, in that the 1969 vintage was now kept in a cold store.
1971 Shepherd Neame Bishop's Finger
pale malt
6.25 lb
58.58%
amber malt
0.67 lb
6.28%
crystal malt 60 L
0.67 lb
6.28%
wheat malt
0.50 lb
4.69%
flaked maize
0.50 lb
4.69%
No. 3 invert sugar
1.25 lb
11.72%
No. 1 invert sugar
0.75 lb
7.03%
malt extract
0.08 lb
0.75%
Fuggles 105 mins
1.00 oz
Fuggles 60 mins
0.75 oz
Goldings 30 mins
0.75 oz
OG
1053
FG
1017
ABV
4.76
Apparent attenuation
67.92%
IBU
30
SRM
14
Mash at
152º F
Sparge at
165º F
Boil time
105 minutes
pitching temp
63º F
Yeast
WLP007 Dry English Ale
More... (http://barclayperkins.blogspot.com/2023/11/lets-brew-wednesday-1971-shepherd-neame.html)