LE PETIT PRINCE – Table Beer (Jester King Clone)

OG: 1.023 | IBU: 27 | ABV: 3%
MASH: 60min @ 65°C BOIL: 60min
GRIST
– 1.9kg Voyager Compass (4.5 EBC)
– 520g Voyager Winter Wheat (3 EBC)
– 100g Gladfield Sour Grapes (4.5 EBC)

BOIL ADDITIONS
25g EKG (5.5% AA) (60min)
15g Fuggles (10min)

HOPSTAND / WHIRLPOOL
30g Fuggles (15min @ 90°C)

DRY HOP (Day 4)
130g Saaz

FERMENT – Start @ 22°C, Raise to 24°C from Day 4

> Bootleg Biology Jester King Brewery Culture

TARGET FG: 1.000
FERMENT: 10 days* approx, with additional time for secondary ageing.

* fermentation time will vary depending on yeast strain, fermentation temperature and process. Allow additional time to condition and develop brett character in a keg or secondary, and package when gravity is stable (close to 1.000). Optionally, repitch a small amount of Jester King Culture when packaging, and bottle condition to a CO2 level of 3 volumes. Use a bottling calculator for this or use approximately 9g/L of dextrose and bulk prime.

OPEN RECIPE IN BREWFATHER (23L) (46L)
OPEN RECIPE IN GRAINFATHER

@hoppy.days.brewing

Allow additional time to condition and develop brett character in a keg or secondary, and package when gravity is stable (close to 1.000). Optionally, repitch a small amount of Jester King Culture when packaging, and bottle condition to a CO2 level of 3 volumes. Use a bottling calculator for this or use approximately 9g/L of dextrose and bulk prime. Wait at least 3 weeks after packaging for beers to condition and carbonate. Any off-flavors will dissipate with additional aging

Target Water Profile: BALANCED (Adjusted)

Our Recipe Packs come with all necessary grain, hops and yeast for your brew, and hops are rounded up to the nearest 50g. In very rare cases where an ingredient is unavailable, we will provide a suitable substitute to an equal or greater value. A Single Batch is 23L and a Double Batch is 46L (excluding super strong beers which are 20L / 40L)