Bishop Bird's Bitter (Bishop's Finger clone)
Bishop Bird's Bitter
Extra Special/Strong Bitter (English Pale Ale)
Type: Partial Mash
Batch Size: 5.00 gal
Boil Size: 3.00 gal Asst Brewer: Barry
Boil Time: 60 min Equipment: My 5 Gal pot
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Amount Item Type % or IBU
3 lbs Pale Liquid Extract (8.0 SRM) Extract 31.17 %
3 lbs Pale Liquid Extract [Boil for 15 min] Extract 31.17 %
2 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 20.78 %
12.0 oz Wheat, Torrified (1.7 SRM) Grain 7.79 %
10.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.49 %
4.0 oz Victory Malt (25.0 SRM) Grain 2.60 %
1.00 oz Nugget [11.20 %] (60 min) Hops 24.2 IBU
0.50 oz Goldings, East Kent [4.20 %] (15 min) Hops 2.2 IBU
0.50 oz Challenger [7.10 %] (15 min) Hops 3.8 IBU
0.50 oz Styrian Goldings [3.50 %] (5 min) Hops 0.8 IBU
0.50 oz Goldings, East Kent [4.20 %] (5 min) (Aroma Hop-Steep) Hops -
0.50 tsp Yeast Nutrient (Boil 15.0 min) Misc
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1 Pkgs London Ale (White Labs #WLP013) [Starter 1000 ml] Yeast-Ale
Est Original Gravity: 1.061 SG
Measured Original Gravity: 1.062 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.77 % Actual Alcohol by Vol: 6.13 %
Bitterness: 39.8 IBU Calories: 279 cal/pint
Est Color: 11.4 SRM Color: Color
Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 3.63 lb
Sparge Water: 2.55 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Single Infusion, Light Body, Batch Sparge Step Time Name Description Step Temp
75 min Mash In Add 4.53 qt of water at 161.4 F 150.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Dried Malt Extract Volumes of CO2: 2.4
Pressure/Weight: 5.3 oz Carbonation Used: 5 oz
Keg/Bottling Temperature: 60.1 F Age for: 28.0 days
Storage Temperature: 52.0 F
AHS extract kit for Shepherd's Neame Bishop's Finger modified to partial mash
Stove top partial mash. Had to keep adding heat to keep temp. Pot did get too hot near end (not enough stirring), but I think it went well. Grains in 5 gallon paint strainer.
Added nutrient and irish moss. Oxygenated with O2 for 1 min. Made 1 L yeast starter: 2 days growth, 1 night in fridge.
Pitched 6:30 on Sat Feb 28th. Started bubbling within 4 hours of pitching. Good!!! Bubbling well Sunday morning.
Transfered to secondary after 1 week in primary. Had trouble with siphon.
Left in secondary until 4/25/09. Nearly two months! Bottled with DME. Tested 5/4/09 and it is pretty good! Not sure if it like the Bishops Finger I remember, but good. Very good.
I am really enjoying this bitter. I not convinced it is the Shepherd's Neame Bishop's Finger I remember from when I lived in Kent, but that was nearly 20 years ago. Do remember we used to call it the Sh*tter's Cream. Will be brewing this again (all grain next time!).
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