Prince Of Orange - Full Mash Recipe

The key to this recipe is to get a good fruity medium/full body and good balance between the sweetness and the bitterness.

Its important to use the Danstar Windsor yeast as you want to have moderate attenuation, which will leave a relatively high final gravity.

The second time I brewed this I couldn't get Windsor so used Safale S-04 and it was no way near as good (watery) . The orange peel smells amazing in the fermenter but does dissipate during fermentation and just gives a subtle flavour in the final beer.

I think I used M&S Spanish oranges the first time and they seemed better than the cheaper ones I bought second time around. Go for a good mature orange, perhaps buy them the week before and let them ripen up more.

Recipe: Prince Of Orange TYPE: All Grain

Style: Special/Best/Premium Bitter

---RECIPE SPECIFICATIONS-----------------------------------------------

SRM: 21.7 EBC SRM RANGE: 9.8-31.5 EBC

IBU: 32.8 IBUs Tinseth IBU RANGE: 25.0-40.0 IBUs

OG: 1.043 SG OG RANGE: 1.040-1.048 SG

FG: 1.012 SG FG RANGE: 1.008-1.012 SG 

BU:GU: 0.767 Calories: 443.5 kcal/l Est ABV: 4.4 %

EE%: 75.00 % Batch: 19.00 l Boil: 27.77 l BT: 90 Mins ( To ensure good hot break boil for 20-30 mins prior to first bittering hop addition at 60 mins )

Amt Name Type # %/IBU

3.00 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 1 84.7 %

0.36 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 2 10.2 %

0.03 kg Black (Patent) Malt (985.0 EBC) Grain 3 0.8 %

Total Grain Weight: 3.54 kg Total Hops: 56.00 g oz.

---MASH PROCESS------MASH PH:5.40 ------

Name Description Step Temperat Step Time

Mash In Add 8.84 l of water at 75.7 C 67.8 C 60 min

Mash Out Add 4.95 l of water at 92.0 C 75.6 C 10 min

---SPARGE PROCESS---

RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 22.2 C/22.2 C

Fly sparge with 18.32 l water at 75.6 C

---BOIL PROCESS-----------------------------

Est Pre_Boil Gravity: 1.032 SG Est OG: 1.043 SG

Amt Name Type # %/IBU

0.15 kg Corn Sugar (Dextrose) (0.0 EBC) Sugar 4 4.2 %

20.00 g Challenger [6.45 %] - Boil 60.0 min Hop 5 16.9 IBUs

22.00 g Challenger [6.45 %] - Boil 20.0 min Hop 6 11.2 IBUs

0.5 Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -

14.00 g Challenger [6.45 %] - Boil 10.0 min Hop 8 4.7 IBUs

0.75 oz Grated Orange Peel from 6 oranges(Boil 5.0 mins) Spice 9 -

---FERM PROCESS-----------------------------

Primary Start: - 14.00 Days at 21 C

Bottle Condition: - 14.00 Days at 20 C

Style Carb Range: 0.80-2.10 Vols

Bottling with 1.8 Volumes CO2: About 100 grams Malt Extract or 85 grams of beer enhancer