The Irish Prince - Beer Recipe - Brewer's Friend

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The Irish Prince

306 calories 29.9 g 12 oz
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Beer Stats
Method: Extract
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.154 (recipe based estimate)
Post Boil Gravity: 1.307 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 306 calories (Per 12oz)
Carbs: 29.9 g (Per 12oz)
Created: Thursday April 15th 2021
1.092
1.021
9.3%
7.5
7.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Briess - DME Golden Light7 lb DME Golden Light 44.6 4 63.6%
2 lb Briess - DME Bavarian Wheat2 lb DME Bavarian Wheat 44.6 3 18.2%
1 lb Honey1 lb Honey 35 2 9.1%
10 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb Belgian - Aromatic0.5 lb Aromatic 33 38 4.5%
0.50 lb Dingemans - Belgian Pilsner Malt0.5 lb Belgian Pilsner Malt 37 1.6 4.5%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 7.49 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Bitter Orange Peel Flavor Boil 40 min.
0.50 oz Irish Moss Fining Boil 15 min.
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 146 B cells required
- Picoharvest Wild Yeast CM002
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 146 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 2.4 g | 9.6 qt) 2.36 9.5  
Mash volume with grains (equipment estimates 2.4 g | 9.6 qt) 2.44 9.8  
Grain absorption losses (steeping) -0.13 -0.5  
Volume increase from sugar/extract (early additions) 0.76 3  
Pre boil volume (equipment estimates 3.04 g | 12.2 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 1.5 6  
Top off amount 3.5 14  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 5.86 23.5
Equipment Profile Used: System Default
 
Notes

1) Standard grain bag steep at 150 F for 30 min

2) Bring to boil and add fermentable (rapid constant stirring to mitigate settling and burning of fermentables)

3) Add in East Kent Golding Hops at 60 min

4) Add Bitter Orange Peel at 40 min

5) Add hydrated Irish moss at 15 min

6) Cool and split equally into 2 three gallon fermenters

7) Let cool until 65F

8) Pitch WLP 550 in one fermenter and the Picoharvest Wild Strain CM002 in the other.

9) Highly oxygenate after pitch with rapid agitation/slosh mixing or peristaltic pump for at least 2 minutes.

10) After primary fermentation (14 days) combine into secondary fermentation tank/carboy and age for 14 days at 65F.


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  • Last Updated: 2021-04-15 04:24 UTC