The Dark Prince

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

• 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 (WLP033)