Ginger Pale Ale - Beer Recipe - Brewer's Friend

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Ginger Pale Ale

151 calories 15.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.31 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Wayne Chase
Calories: 151 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Wednesday March 16th 2022
1.046
1.011
4.6%
27.8
8.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Rahr - Standard 2-Row6 lb Standard 2-Row 36.8 1.8 66.7%
2 lb Briess - Victory Malt2 lb Victory Malt 34.5 28 22.2%
1 lb Honey1 lb Honey 35 2 11.1%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Azacca0.25 oz Azacca Hops Pellet 11.4 Boil 60 min 11.16 25%
0.75 oz Azacca0.75 oz Azacca Hops Pellet 11.4 Boil 15 min 16.61 75%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 lb Ginger root Water Agt Boil 1 hr.
0.50 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 0 min.
0.50 tsp Irish Moss Fining Boil 15 min.
0.50 tsp Epsom Salt Water Agt Mash 0 min.
 
Yeast
White Labs - Thames Valley Ale Yeast WLP030
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.5 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Infusion 164 °F 152 °F 60 min
4.5 gal Fly Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3 12  
Mash volume with grains 3.64 14.6  
Grain absorption losses -1 -4  
Remaining sparge water volume (equipment estimates 5.2 g | 20.8 qt) 5.48 21.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7.31 29.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.75 23  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.75 g | 23 qt) 5.5 22  
Total: 8.48 33.9
Equipment Profile Used: System Default
 
Notes

Add the peeled and chopped ginger root to the boil in a bag to keep from clogging the spigot.

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  • Last Updated: 2022-03-16 01:38 UTC