Backwards and in High Heels - Beer Recipe - Brewer's Friend

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Backwards and in High Heels

13178 calories 1452.9 g 20 qt
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Beer Stats
Method: Extract
Style: Autumn Seasonal Beer
Boil Time: 75 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: D Boatman
Hop Utilization: 91%
Calories: 13178 calories (Per 20qt)
Carbs: 1452.9 g (Per 20qt)
Created: Thursday December 15th 2022
1.074
1.021
7.0%
51.9
18.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Briess - DME Sparkling Amber6 lb DME Sparkling Amber 44.6 10 42.9%
20 oz Molasses20 oz Molasses - (late boil kettle addition) 36 80 8.9%
24 oz Honey24 oz Honey - (late boil kettle addition) 35 2 10.7%
4 oz Maltodextrin4 oz Maltodextrin - (late boil kettle addition) 39 0 1.8%
8 oz Lactose (Milk Sugar)8 oz Lactose (Milk Sugar) - (late boil kettle addition) 41 1 3.6%
0.50 lb US - Blood Orange Candi Syrup0.5 lb Blood Orange Candi Syrup - (late fermenter addition) 35.64 8 3.6%
160 oz / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
2 lb Briess - American Honey Malt2 lb American Honey Malt 37.7 25 14.3%
1 lb Briess - Carapils Malt1 lb Carapils Malt 34.5 1.5 7.1%
1 lb American - Caramel / Crystal 15L1 lb Caramel / Crystal 15L 35 15 7.1%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz CTZ1 oz CTZ Hops Pellet 15.5 Boil 30 min 37.2 50%
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 10 min 14.72 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.11 g Baking Soda Water Agt Mash 1 hr.
0.26 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.35 g Epsom Salt (MgSO4) Water Agt Mash 1 hr.
16 oz Ginger root - chopped Flavor Boil 30 min.
3 each Lemon Juice from lemons Flavor Boil 30 min.
3 each Lemon Rinds from lemons Flavor Boil 30 min.
1 each Whirlfloc tablet Fining Boil 5 min.
3 g Yeast Nutrient Other Boil 10 min.
8 oz Ginger root - chopped Flavor Boil 10 min.
3 each Lemon Zest from lemons Flavor Boil 10 min.
 
Yeast
Wyeast - British Ale 1098
Amount:
2 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 143 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 24.51 psi       Temp: 68 °F       CO2 Level: 2.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.75 gal Honey Malt & Roasted Oat Malt Steeping -- 155 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.71 g | 30.8 qt) 7.8 31.2  
Mash volume with grains (equipment estimates 7.71 g | 30.8 qt) 8.12 32.5  
Grain absorption losses (steeping) -0.5 -2  
Volume increase from sugar/extract (early additions) 0.45 1.8  
Pre boil volume (equipment estimates 7.66 g | 30.6 qt) 7.75 31  
Volume increase from sugar/extract (late additions) 0.29 1.2  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 6 24  
Going into fermentor 6 24  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 7.8 31.2
Equipment Profile Used: System Default
 
Notes
  1. Fill brew pot with 7 gallons distilled water.
  2. Add water agents and stir.
  3. Steep honey and roasted barley malts for 30 minutes at 155 degrees.
  4. Add DME and bring to boil.
  5. Add CTZ hops after 45 minutes of boil.
  6. After 45 minutes of boil, add lemon juice, lemon rinds, and 16 oz chopped ginger root.
  7. After 55 minutes of boil, add honey
  8. After 65 minutes of boil, remove lemon rinds, add molasses, maltodextrin, lactose, lemon zest, remaining chopped ginger root, yeast nutrients, and Chinook hops.
  9. After 70 minutes of boil, add whirl floc tablet.
  10. After 75 minutes, top up to 7 gals of wort with distilled water, whirlpool, rest, cool, transfer to primary fermentor, pitch yeast, aerate.
  11. After krausening has finished in fermenter, add Blood Orange & Hibiscus candi syrup.
  12. After 8-10 days of fermentation, transfer to Corney keg.

    Found the origins of this recipe on the internet almost years ago. Continue to make changes over time. Recipe began with 48 oz of chopped fresh ginger root; pared it down to 26 oz (amount can certainly be adjusted to fit taste). Replaced cane sugar in original recipe with molasses. Can substitute clover honey for orange blossom honey. Lemons, molasses, and honey add subtle aromas and taste. Whether or not you like the taste of the end product, the brewing aromas are worth the effort! Has all the attributes of Ginger Rogers: a mysterious charmer with a taste for drama, adventure, and magic; a romantic with a big heart and even bigger dreams with a killer sense of style. And no matter with whom she danced, she did it all backwards and in high heels!

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  • Last Updated: 2022-12-23 21:50 UTC
  • Snapshot Created: 2022-12-15 01:40 UTC
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