Princess Party - Beer Recipe - Brewer's Friend

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Princess Party

186 calories 20.7 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Scottish Export
Boil Time: 75 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.023 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 186 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Wednesday August 2nd 2023
1.056
1.016
5.4%
17.0
16.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 lb Simpsons - Finest Pale Ale Golden Promise0.5 lb Finest Pale Ale Golden Promise 37 2.4 6%
2 lb Weyermann - Munich Type II (Dark)2 lb Munich Type II (Dark) 37 10 23.9%
1 lb Simpsons - Crisp Amber Malt1 lb Crisp Amber Malt 34 27 11.9%
0.50 lb Briess - Caramel Malt - 60L0.5 lb Caramel Malt - 60L 35.4 60 6%
2 oz Weyermann - Carafa Special Type III2 oz Carafa Special Type III 29.9 525 1.5%
4.25 lb Muntons - Light Dry Malt Extract (DME)4.25 lb Light Dry Malt Extract (DME) - (late boil kettle addition) 42 4.3 50.7%
8.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 3.5 Boil 60 min 16.95 66.7%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5.6 Boil 0 min 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Heather Flavor Boil 5 min.
1 tsp Irish Moss Fining Boil 10 min.
0.50 tsp Yeast Nutrient Water Agt Boil 10 min.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 91 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.8 oz       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Steeping 156 °F 152 °F 60 min
Mashout Temperature -- 168 °F --
0.5 gal Rinse Sparge 170 °F 170 °F --
1.5 gal Top Off 212 °F 212 °F --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.12 g | 28.5 qt) 5.02 20.1  
Mash volume with grains (equipment estimates 7.12 g | 28.5 qt) 5.35 21.4  
Grain absorption losses (steeping) -0.52 -2.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.6 g | 26.4 qt) 4.5 18  
Volume increase from sugar/extract (late additions) 0.33 1.3  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume 5 20  
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: 5.02 20.1
Equipment Profile Used: System Default
 
Notes

Make yeast starter 2 days prior, boiling 1000mL spring water for 12 mins, mixing in 4oz DME and 1/2 tsp yeast nutrient. Chill, pitch yeast, and use stir plate to aerate.


Brew day:
Bring 3 gals spring water to 156F strike water temp, then steep grains for 60 mins. Mashout at 168F

strain liquid from grain bag into boil kettle, and sparge/rinse with 1/2 gallon 170F spring water. Top off with up to 1 1/2 gals boiling spring water to bring to 4.5 gals starting volume.

Boil 75 mins, adding DME and hops/extras per schedule.

Chill to 70F, and auto-siphon into 5 gal carboy, pitching yeast and adjusting water volume with addition of pre-boiled/chilled spring water to achieve target OG.

Aerate, and ferment at 70F (or cooler) using blow-off tube. Switch to airlock after ~2-3 days.

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  • Last Updated: 2023-08-27 14:39 UTC