Ginger IPA - v0.1 - Beer Recipe - Brewer's Friend

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Ginger IPA - v0.1

157 calories 14.1 g 355 ml
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26.3 liters
Post Boil Size: 23.01 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 157 calories (Per 355ml)
Carbs: 14.1 g (Per 355ml)
Created: Sunday September 26th 2021
1.048
1.009
5.2%
30.8
4.1
4.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg German - Pale Ale4 kg Pale Ale 39 2.3 88.9%
0.50 kg Weyermann - Acidulated0.5 kg Acidulated 27 3.4 11.1%
4.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Citra (11 AA)25 g Citra (11 AA) Hops Pellet 11 Boil 30 min 27.34 55.6%
10 g Citra (11 AA)10 g Citra (11 AA) Hops Pellet 11 Whirlpool 10 min 2.62 22.2%
10 g Saaz (3.5 AA)10 g Saaz (3.5 AA) Hops Pellet 3.5 Whirlpool 10 min 0.83 22.2%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
500 g Ginger Spice Boil 20 min.
250 g Ginger Spice Boil 0 min.
20 g Yeast Nutrient Other Boil 10 min.
1 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
12 5 24 40 40 0.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.95 L Strike 68 °C 67 °C 60 min
11.95 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 11.3
Mash volume with grains 14.2
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 21.1 L) 20.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 26.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 21.1 L) 23
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.9 L) 21
Total: 31.7  
Equipment Profile Used: System Default
 
Notes

This is an experiment. Hopefully its drinkable.

Amount of ginger varies by recipe, with some calling for upwards of 2kg, others calling for less than 200g.

1st set of ginger in at 20mins then 2nd set at flameout. This is meant to balance the flavours of the ginger against having (as some noted) either not enough ginger flavour to be perceptible vs a "metallic" ginger taste.

IBU target set on the basis of IBUs/OG points and alignment with a blonde Ale or white IPA.

Hops selected based on the ability to pull favours that will work well in a ginger IPA (focus on citrus, passionfruit, grapefruit).

Fermentable selected to provide a clean front end, with a slight citrus availability.

Didn't want the alcohol content too high.

Some recipes call for champagne yeast, some focus on a ginger yeast starter, some say simple, clean yeasts like US-05 is fine. decided on US-05. If this turns out ok, might try to create a ginger yeast starter next time.

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  • Last Updated: 2021-09-27 00:32 UTC