Ginsing Beer - Beer Recipe - Brewer's Friend

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Ginsing Beer

198 calories 19.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 90 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.598 (recipe based estimate)
Efficiency: 70% (brew house)
Source: alan sabatke
Rating:
5.00 (1 Review)

Calories: 198 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Wednesday August 19th 2020
1.060
1.014
6.0%
20.2
25.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25.50 lb Briess - Brewers Malt 2-Row25.5 lb Brewers Malt 2-Row 37 1.8 72%
1.30 lb Aromatic Malt1.3 lb Aromatic Malt 35 20 3.7%
1.50 lb Briess - Caramel Malt - 10L1.5 lb Caramel Malt - 10L 35.4 10 4.2%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 2.8%
0.70 lb American - Chocolate0.7 lb Chocolate 29 350 2%
2 lb American - Caramel / Crystal 80L2 lb Caramel / Crystal 80L 33 80 5.6%
3.40 lb Proximity - Crystal 1203.4 lb Crystal 120 34.5 120 9.6%
35.40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Glacier2 oz Glacier Hops Leaf/Whole 5.5 Boil 30 min 8.92 50%
2 oz Kent Goldings2 oz Kent Goldings Hops Leaf/Whole 5 Boil 90 min 11.29 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Irish Moss Fining Boil 70 min.
1 oz Yeast Nutrient Other Boil 70 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
4 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 1046 B cells required
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
64 - 70 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 1046 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 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
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 16.11 gal (64.43 qt). Suggest reducing strike water volume to 9.17 gal (36.67 qt) and adding 4.11 gal (16.43 qt) sparge/top-off. 13.28 53.1  
Strike water volume at mash thickness of 1.5 qt/lb 13.28 53.1  
Mash volume with grains (equipment estimates 2.61 g | 10.4 qt) 16.11 64.4  
Grain absorption losses -4.43 -17.7  
Remaining sparge water volume 6.4 25.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.9 g | 15.6 qt) 15 60  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 1.5 6  
Top off amount 13.5 54  
Going into fermentor 15 60  
Total: 19.68 78.7
Equipment Profile Used: System Default
 
Notes

added 1oz ginsing extract at boil. Yeast was 4 packs safale 05 and 1 pack windsor yeast. Made starter with wert 5 mins into boil into a 1 quart mason jar 3/4 full and added yeast. Post boil, pumped wert while still on heat and filled the fermenter with boiling wert. Ran cold water through the heat exchange in the fermenter until it hit the target temp of 69. Used a digital temp controller and plugged a solenoid into the controller and ran well water through. The controller/solenoid set up worked perfect!! Strong fermentation started very quickly and is still ongoing. OG was 1.070.

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  • Last Updated: 2020-08-24 21:07 UTC