Does anyone have a recipe for something similar Spitfire with malt extract (and possibly custom painted)? Spitfire is one of my alltime favorites so would be fun to try. Eventually I'm going to brew all-grain, but because of lack of space I have to clear me with extract until further notice! Have found some recipes using all-grain and seen what they have hops, etc., but are not quite sure what I should do in terms of maltekstrakten. Any ideas?
a little googling and lo and behold appeared this up; http://www.thehomebrewsite.org.uk/homebrew-recipes/real-ale-recipes/clone-spitfire-recipe.htm Clone Spitfire Recipe For a 2 gallons brew. 120g Crystal malt 80g Maris Otter Malt 80g Amber malt 60 g torrified wheat. Steep grains in about a gallon of water at 65C for 20 mins 1.5kg Pale Malt Extract. 60g wheat dried malt extract. 1 / 2oz Target hops. Boil for 45mins. 1 / 2oz East Kent Goldings hops 1/2 teasp Irish Moss. Boil for a further 13mins then add 1 / 4oz East Kent Goldings hops. I used Safale S04 yeast, I also dry hop the wort with 1 / 4oz of East Kent Goldings Hops. This is too cleared and then put into a 2 gallons barrel, then force carbonated. If you are bottling save 100 grams of the pale malt extract two prime the bottles, or subsitute dried malt extract and prime with that. I have a feeling this march be a little stronger than the real Spitfire Ale, hopefully it taste good whatever the out come.
The plan of this recipe is to have a minimesk, you can drop Maris Otter malts and use teposeprinsippet on spesialmalten, but this will give you higher FG as you would get with a lot uforgjærbart sugar and spitfire is not a very powerful beer if I remember correctly from the last time I tasted it. Pale malt extract also gives a slightly higher FG, that it quickly becomes a rather potent beer if you do not use minimesk. It takes only 20 minutes, and if you buy a silpose can do this minimesken as a step before you boil the water and add maltekstrakten, ie make it into the pan, then you can even rinse malts if you heat the water in another kettle beside. I used to use silpose and colander to this, it's just adding silposen in colander and pour water over.
It is well called a delmesk or partial mash. You do probably not away from it, when the recipe calls for amber malt and wheat torrified. Fortunately, it is easy to indulge if you have a thermometer and a container that can hold malts and about twice as much water, measured in weight. However: the small proportion maris otter is probably not enough base malt to indulge all the others, biogen at least, not in 20 minutes. Aim of 50% or more, and Mesk in one hour.
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