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Prince of Tonga

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

Original Gravity:

1.053

Final Gravity:

1.014

ABV (alternate):

5.3%

IBU (tinseth):

24.5

EBC (ebcmorey):

38.6

Mash pH

5.1

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
15 g	Northern Brewer (Pellet) 15 g Northern Brewer (Pellet) Hops	4.46	10.3%
60 g	Citra (Pellet) 60 g Citra (Pellet) Hops	18	41.4%
70 g	Cascade (Pellet) 70 g Cascade (Pellet) Hops	2.05	48.3%
145 g / $ 0.00

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

Other Ingredients

Amount	Name	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

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.

Last Updated and Sharing

1,935

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Brews

Public: Yup, Shared
Last Updated: 2019-01-13 20:12 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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