Prince of Tonga - Beer Recipe - Brewer's Friend

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Prince of Tonga

163 calories 17.4 g 330 ml
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Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 90 min
Batch Size: 53 liters (ending kettle volume)
Pre Boil Size: 59 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 65% (ending kettle)
Source: American Brown Ale Gahr Edition, Bryggselv
Calories: 163 calories (Per 330ml)
Carbs: 17.4 g (Per 330ml)
Created: Sunday September 13th 2015
1.053
1.014
5.3%
24.5
38.6
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
11.60 kg Crisp Malting - Maris Otter Pale Ale Malt11.6 kg Maris Otter Pale Ale Malt 38 5.44 82.9%
840 g Thomas Fawcett - Pale Crystal Malt840 g Pale Crystal Malt 34 73.22 6%
540 g Bestmalz - Caramel Pils Malt540 g Caramel Pils Malt 35 4.91 3.9%
540 g Chocolate Malt540 g Chocolate Malt 34 905.81 3.9%
480 g Brown Malt480 g Brown Malt 32 179.97 3.4%
14,000 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Northern Brewer15 g Northern Brewer Hops Pellet 6.1 Boil 60 min 4.46 10.3%
60 g Citra60 g Citra Hops Pellet 12.4 Boil 15 min 18 41.4%
70 g Cascade70 g Cascade Hops Pellet 7.1 Boil 2 min 2.05 48.3%
145 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride Water Agt Mash 1 hr.
27 g Chalk Water Agt Mash 1 hr.
14 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
14.96 ml Lactic acid Water Agt Mash 1 hr.
3 g Table Salt Water Agt Mash 1 hr.
10 g Super Moss Fining Boil 10 min.
6 g WLN1000 Yeast Nutrition Other Boil 5 min.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
2 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 521 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Mangrove Jacks Carbonation Drops       Amount: 1 per 0,5l bottle       CO2 Level: 2,35 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
56 L Saccharification Temperature -- 66 °C 65 min
Mash out Temperature -- 78 °C 5 min
7.1 L 1st sparge Sparge -- 78 °C --
7.1 L 2nd sparge Sparge -- 78 °C --
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 62.28 L. Suggest reducing initial water volume to 45.4 L and adding 16.88 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 65.24 L. Suggest reducing initial water volume to 36.16 L and adding 19.84 L sparge/top-off. 56
Strike water volume at mash thickness of 4 L/kg 56
Mash volume with grains 65.2
Grain absorption losses -14
Remaining sparge water volume 17.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 62.3 L) 59
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil volume (equipment estimates 49.7 L) 53
Estimated amount in fermentor 53
Total: 73.9  
Equipment Profile Used: System Default
 
Notes

2 vials of yeast in 3 ltr starter for 48 hours, Cold crushed for 17 hours, slowly heated in room temperature for 5 hours, then decanted to ~1 ltr and pitched to fermentor.

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  • Last Updated: 2019-01-13 20:12 UTC