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Fleetback Kentish Ale

Bishop's Finger Kentish Ale clone
A friend from GB told me that this is the best beer he has ever tasted. I found this recipe and thought I would try to make a batch.

Brewer: Matt Morand Email: -
Beer: Fleetback Kentish Ale Style: English Strong (Extra Special) Bitter
Type: Extract w/grain Size: 5 gallons
Color:
16 HCU (~10 SRM)
Bitterness: 42 IBU
OG: 1.050 FG: 1.010
Alcohol: 5.1% v/v (4.0% w/w)
Water: Colorado Springs tap water filtered through a Brita filter
Grain: 2.25 lb. British pale
4 oz. British amber
10 oz. British crystal 50-60L
12 oz. Torrefied wheat
Steep: I put all of the grains in two large bags and seeped them in 2.5 gallons of filtered water. I brought the temperature up to 150° and held it there for 60 minutes. I removed the grains and topped the brew pot off to 4 gallons.
Boil: 60 minutes SG 1.062 4 gallons
4 lb. Light dry malt extract (60 min)
2 oz. Glucose Syrup (60 min)
Hops: 1.0 oz. Target (10.3% AA, 60 min.)
0.5 oz. Kent Goldings (5.3% AA, 15 min.)
0.5 oz. Challenger (6.9% AA, 15 min.)
.5 oz. Kent Goldings (aroma)
.5 oz. Challenger (aroma)
Yeast: WYEAST 1968 Special London Ale Yeast
Log: Brewed on Feb 1, 2001
I added 1 tsp Gelatin to the wort after I transferred it to the secondary.
Carbonation: 1.0 volumes Corn Sugar: 0.12 oz. for 5 gallons @ 62°F
Tasting: I will let you know how it is in a few months.

Recipe posted 02/02/01.