The Dark Prince: Difference between revisions
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Basically Munich Water. I've used London Water but have moved to RO to try and get a 'crisper' finish. | 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 | 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 | Added Calcium Chloride and Gypsum to give absolute ion values of | ||
Ca 59 ppm | Ca 59 ppm | ||
Cl2 67 ppm | Cl2 67 ppm | ||
SO4 56 ppm | SO4 56 ppm | ||
SO4/CL2 ratio 0.83 | SO4/CL2 ratio 0.83 | ||
| Line 45: | Line 45: | ||
=== 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 (WLP033) | |||
== Process == | == Process == | ||
Revision as of 20:24, 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
- 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)