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Members Recipe
Spitfire Clone
ABV 4.4Vol 23 L
Ingredients
- 2.5kg Light Dry Malt
- 250g Crystal Malt
- 200g Pale Malt
- 200g Amber Malt
- 120g Flaked Wheat
- 200g Maris Otter Malt
- 55g East Kent Goldings Hops
- 25g Target Hops
- 1 x Lallemand Nottingham
Boil schedule
- 60 min: Add hops — Target (25g)
- 15 min: Add hops — East Kent Goldings (20g)
- 15 min: Add hops — East Kent Goldings (15g)
Steep schedule
- 20 min steep: Add grain — Crystal Malt (250g)
- 20 min steep: Add grain — Pale Malt (200g)
- 20 min steep: Add grain — Amber Malt (200g)
- 20 min steep: Add grain — Flaked Wheat (120g)
- 20 min steep: Add grain — Maris Otter Malt (200g)
Brew notes
In a large pot add a minimum of 5 litres of water (up to 10 mitres) Using a muslin / large grain bag, add all grains and lower into the water. Bring the water to 70 degrees Celsius and let sit for 20 minutes. Lift bag and let drain (Don't squeeze the bag). Raise the pot to boiling then add the 2.5kg of Light Dry Malt and start the boil schedule. Afterwards, let it cool down and add to barrel with your yeast (Once between 18°C to 22°C) After 7 days, add 20g of East Kent Goldings for a dry hop.
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