The Dark Prince: Difference between revisions
James Wilson (talk | contribs) Created page with "'''<big>By Lee Immins</big>''' Recipe is part of Recipe Index '''BJCP 2021 Style <!-- Style name -->''' <!-- Add summary of recipe, comments you and others have made, and any suggestions to modifications here --> == Awards == <!-- Add details of competition awards or other notable reason for inclusion (e.g. high score) here --> ''' <!-- Competition Name, Location and date --> ''' 1st - <!-- Table/category name/best in show --> == Statistics == <!-- Add/delete m..." |
James Wilson (talk | contribs) m Fixed yeast name (was WLP033) |
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'''BJCP 2021 Style <!-- Style name -->''' | '''BJCP 2021 Style <!-- Style name -->''' | ||
[[File:Oaked Dunkel Monkey.jpg|frame|center]] | |||
<!-- Add summary of recipe, comments you and others have made, and any suggestions to modifications here --> | |||
Third time lucky - I started making this beer 3 years ago, once a year, around October /November so it can lager over winter in the shed. Ive gradually tweaked the melanoidin level (skip this malt and decoct instead if thats' your thing!) and moved to salt-adjusted RO as the first version James Wilson described as having a 'flabby' finish. | |||
The base beer is pretty decent tbh but each year Ive gradually oaked more and more, the vanillin really adds something - obviously oaking is a personal preference so my advice would be 'oak until happy' then enjoy. | |||
== Awards == | == Awards == | ||
| Line 11: | Line 15: | ||
''' <!-- Competition Name, Location and date --> ''' | ''' <!-- Competition Name, Location and date --> ''' | ||
1st - | '''Anglian Craft Brewers Competition 2022''' (Colchester, 07/2022) | ||
1st - Table | |||
2nd - Best in Show | |||
'''LAB Open 2022''' (Hammerton Brewery London, 05/2022) | |||
3rd - Table | |||
== Statistics == | == Statistics == | ||
<!-- Add/delete measures as you wish --> | <!-- Add/delete measures as you wish --> | ||
* IBU | * IBU 29 | ||
* ABV | * ABV 4.8% | ||
* OG 1. | * OG 1.055 | ||
* FG 1. | * FG 1.009 | ||
* EBC | * EBC 36 | ||
== Ingredients == | == Ingredients == | ||
=== Water === | === Water === | ||
<!-- Add water notes here --> | <!-- Add water notes here --> | ||
Basically Munich Water. I've used London Water but have moved to RO to try and get a 'less flabby' finish. | |||
RO Water, acidified with phosphoric acid to gives an estimated Mash pH of 5.45 | |||
Added Calcium Chloride and Gypsum to give absolute ion values of | |||
Ca 59 ppm | |||
Cl2 67 ppm | |||
SO4 56 ppm | |||
SO4/CL2 ratio 0.83 | |||
=== Malt === | === Malt === | ||
<!-- Add malt listing and quantities here --> | <!-- Add malt listing and quantities here --> | ||
* | * Munich II, Weyermann EBC 24 87.8% | ||
* | * Melanoidin Light, Weyermann EBC 50 10.8% | ||
* | * Carafa III, Weyermann EBC 1400 1.4% | ||
But... I only used the Melanoidin Light as there was no standard Melanoidin EBD 70 avalable. If there is then reduce to 7.5% of grist | |||
=== Hops === | === Hops === | ||
<!-- Add hop listing/timings details here --> | <!-- Add hop listing/timings details here --> | ||
* | * Hallertau Mittelfruh 40-50g per 33 litres (end boil volume) at 15 mins to go | ||
* | * Bitter with something noble, or Vic Secret or whatever, to get correct IBU. Add at 60 mins latest or for the full 90 minute boil | ||
=== Yeast === | === Yeast === | ||
<!-- Add yeast details here --> | <!-- Add yeast details here --> | ||
German Bock Lager (WLP833) | |||
== Process == | == Process == | ||
=== Mash === | === Mash === | ||
<!-- Add mash notes here --> | <!-- Add mash notes here --> | ||
Saccharification 68C for an hour | |||
Glycoprotein Rest 72C 15 mins | |||
Mash Out | |||
=== Boil === | === Boil === | ||
<!-- Add boil notes here --> | <!-- Add boil notes here --> | ||
90 minutes | |||
Protofloc or Brew Brite at 15 mins to go | |||
=== Ferment === | === Ferment === | ||
<!-- Add fermentation notes here --> | <!-- Add fermentation notes here --> | ||
9C for first 70% of gravity drop | |||
12C until finished | |||
15/16C for 3 days diacetly rest | |||
Cold crash, rack/bottle when bright, lager for 3 months | |||
=== Serving === | === Serving === | ||
<!-- Add bottling/kegging notes here --> | <!-- Add bottling/kegging notes here --> | ||
Carb to 2.7 vols | |||
[[Category:Recipes]] | |||
===Oaking=== | |||
I generally split the batch into normal dunkel and oaked dunkel at kegging. I use oak in the keg - steam sanitised with a little water (then add the water too, loads of flavour :-) | |||
Oak - medium char oak spiral 1g/litre for at least a month, but really until you are happy then rack off (I generally just drink it from the keg till its gone) | |||
oak cubes would work well. | |||
Latest revision as of 20:04, 21 November 2022
By Lee Immins
Recipe is part of Recipe Index
BJCP 2021 Style
Third time lucky - I started making this beer 3 years ago, once a year, around October /November so it can lager over winter in the shed. Ive gradually tweaked the melanoidin level (skip this malt and decoct instead if thats' your thing!) and moved to salt-adjusted RO as the first version James Wilson described as having a 'flabby' finish.
The base beer is pretty decent tbh but each year Ive gradually oaked more and more, the vanillin really adds something - obviously oaking is a personal preference so my advice would be 'oak until happy' then enjoy.
Awards
Anglian Craft Brewers Competition 2022 (Colchester, 07/2022)
1st - Table
2nd - Best in Show
LAB Open 2022 (Hammerton Brewery London, 05/2022)
3rd - Table
Statistics
- IBU 29
- ABV 4.8%
- OG 1.055
- FG 1.009
- EBC 36
Ingredients
Water
Basically Munich Water. I've used London Water but have moved to RO to try and get a 'less flabby' finish.
RO Water, acidified with phosphoric acid to gives an estimated Mash pH of 5.45 Added Calcium Chloride and Gypsum to give absolute ion values of Ca 59 ppm Cl2 67 ppm SO4 56 ppm
SO4/CL2 ratio 0.83
Malt
- Munich II, Weyermann EBC 24 87.8%
- Melanoidin Light, Weyermann EBC 50 10.8%
- Carafa III, Weyermann EBC 1400 1.4%
But... I only used the Melanoidin Light as there was no standard Melanoidin EBD 70 avalable. If there is then reduce to 7.5% of grist
Hops
- Hallertau Mittelfruh 40-50g per 33 litres (end boil volume) at 15 mins to go
- Bitter with something noble, or Vic Secret or whatever, to get correct IBU. Add at 60 mins latest or for the full 90 minute boil
Yeast
German Bock Lager (WLP833)
Process
Mash
Saccharification 68C for an hour Glycoprotein Rest 72C 15 mins Mash Out
Boil
90 minutes Protofloc or Brew Brite at 15 mins to go
Ferment
9C for first 70% of gravity drop 12C until finished 15/16C for 3 days diacetly rest Cold crash, rack/bottle when bright, lager for 3 months
Serving
Carb to 2.7 vols
Oaking
I generally split the batch into normal dunkel and oaked dunkel at kegging. I use oak in the keg - steam sanitised with a little water (then add the water too, loads of flavour :-) Oak - medium char oak spiral 1g/litre for at least a month, but really until you are happy then rack off (I generally just drink it from the keg till its gone) oak cubes would work well.