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Princess Party

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

Original Gravity:

1.056

Final Gravity:

1.016

ABV (standard):

5.4%

IBU (tinseth):

17.0

SRM (morey):

16.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Styrian Goldings (Pellet)	16.95	66.7%
0.50 oz	East Kent Goldings (Pellet)		33.3%
1.50 oz / $ 0.00

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	--

Other Ingredients

Amount	Name	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

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.

Last Updated and Sharing

266

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Brews

Public: Yup, Shared
Last Updated: 2023-08-27 14:39 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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