The Dark Prince: Difference between revisions
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=== 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 'crisper' 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 === | ||
Revision as of 20:13, 19 July 2022
By Lee Immins
Recipe is part of Recipe Index
BJCP 2021 Style
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 'crisper' 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 1, 6 EBC, 4750g, 75.5%
- Malt 2, 400g, 6.4%
- Malt 3, 1300 EBC, 400g, 6.4%
Hops
- 30g Hop 1 at 60 minutes
- 40g Hop 2 at 5 minutes
- 40 Hop 3 dry hop