King Domnall’s Prize - Beer Recipe - Brewer's Friend

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King Domnall’s Prize

152 calories 13.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Efficiency: 75% (ending kettle)
Source: MikeBPD221
Calories: 152 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)
Created: Sunday July 29th 2018
1.046
1.009
5.0%
27.1
7.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale $ 0.00 / lb
$ 0.00 		38 3.75 88.8889%
1 lb Canadian - Honey Malt1 lb Honey Malt $ 0.00 / lb
$ 0.00 		37 25 11.1111%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Goldings1 oz Goldings Hops $ 0.00 / oz
$ 0.00 		Pellet 4.5 Boil 60 min 18.2844 50%
1 oz Bramling Cross1 oz Bramling Cross Hops $ 0.00 / oz
$ 0.00 		Pellet 6.5 Whirlpool at 170 °F 20 min 8.85182 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz heather tips $ 0.00 / oz
$ 0.00 		Herb Other 20 min.
2 oz dried orange peel $ 0.00 / oz
$ 0.00 		Flavor Other 20 min.
 
Yeast
Mangrove Jack - Kveik Yeast
Amount:
1 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
68 - 104 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 180 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Temp: 68 °F      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 80 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32 qt Temperature -- 152 °F --
32 qt Mash Out Temperature -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 9.38 37.5  
Mash volume with grains 10.1 40.4  
Grain absorption losses -1.13 -4.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 6.46 g | 25.9 qt) 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Estimated amount in fermentor 5.46 21.9  
Total: 9.38 37.5
Equipment Profile Used: System Default
 
Notes

Orange peel, heather and honey are added at the post-boil whirlpool. Temp/time is high enough to ensure pasteurization while maintaining aromatics. This version has made a few changes from a previous brewing. Heather tips are reserved for the whirlpool as they are intended primarily as an aroma contributor instead of for bittering in the boil. The malt balance is shifted to a slightly drier finish by using honey. A Belgian yeast is going to be purely experimental instead of the WLP001 I used the first time around. This will be a split batch with one getting the regular Cali Ale yeast to see how the two differ.

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  • Last Updated: 2022-07-19 15:59 UTC