Red Cat Red Ginger Ale - Beer Recipe - Brewer's Friend

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Red Cat Red Ginger Ale

158 calories 17.8 g 330 ml
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Beer Stats
Method: Partial Mash
Style: Holiday/Winter Special Spiced Beer
Boil Time: 15 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 12 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 50% (brew house)
Source: Ken Treloar
Calories: 158 calories (Per 330ml)
Carbs: 17.8 g (Per 330ml)
Created: Monday May 30th 2016
1.051
1.015
4.7%
0.0
15.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg German - Vienna1 kg Vienna 37 4 33.3%
1 kg German - Abbey Malt1 kg Abbey Malt 33 17 33.3%
500 g German - CaraRed500 g CaraRed 34 20 16.7%
250 g Brown Sugar250 g Brown Sugar 45 15 8.3%
250 g Date250 g Date 27 0 8.3%
3,000 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
295 g Ginger Root + Dates Flavor Mash 30 min.
1,000 ml Rooibos Tea (bags @ 70g) Other Boil 5 min.
2 each Cinnamon Sticks (Whole) Spice Boil 10 min.
1 tsp Cloves Spice Boil 10 min.
10 g Lemon Rind Flavor Boil 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 44 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Brewing Sugar      
 
Target Water Profile
Newlands Spring, Cape Town)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
2 9 20 32 7 0
Pleasant and refreshing.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 L Core: Ginger +Dates Infusion -- 99 °C 50 min
14 L Spices: Cinn, Clove, L-Rind Infusion -- 80 °C 10 min
14 L Malts -- -- 70 °C 60 min
1.5 L Sparge -- 70 °C --
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 13.6 L) 14.2
Mash volume with grains (equipment estimates 13.6 L) 15.8
Grain absorption losses (steeping) -2.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 11.4 L) 12
Boil off losses -1.4
Post boil volume 10
Going into fermentor 10
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: 14.2  
Equipment Profile Used: System Default
 
Notes

Water @ start boil: 14L
Ginger (raw) before grating: 460g (shop package will say +- 500g)
Ginger (raw) peeled: 295g

_ _
Preparation:

  1. Prep: (Add pure water to brew kettle - bring to the boil.
  2. Peel Ginger + grate it (course)
  3. Chop Dates finely ( once pitted)
  4. Prep the Spices & lemon Rind.
  5. Add boiling water (1000m) into a clean container with the Rooibos tea leaves (approx 80g).

    _

    Mash step #1: (Ginger + Dates)

    a) Add Ginger & Dates in a grain bag (without Malt) to boiling water in the brew kettle. Boil for 5min only. At Flame-off, agitate ginger & dates.
    b) Leave ginger & dates in the brew kettle until wort cooled to at least 80'C.
    c) Add Spices & lemon rind, to grain-bag. Mash for 10min.

    Mash step #2: (The Malt)

    d) With wort at around 70'C, add Malt to additional grain bag.
    e) Mash for 60min.

    f) When done, remove Grain Bags & Sparge malt with 1.5L of 70'C water.

    g) Bring kettle is back to simmer:
    Add Brown Sugar & dissolve completely
    Boil wort for 15min total.
    Add Rooibos Tea at last 5 min of boil.

    At this pint you should have roughly 12L of wort...

     _

    • Cool wort to at least 35'C.
    • Prep Yeast in 250ml boiled & then cooled water, in sterilized container.
    • Hydrate as per the normal procedure.

    • Add all cooled wort to fermenter (sterilised).

      [my gravity reading] : 1050

    • Agitate/shake for 60-sec to aerate wort.
    • Add hydrated yeast.
      -Agitate/shake for at least 30-sec to aerate fermenter.

      Add one-way-valve as per normal procedure, (sterilized)
      Place in area approx 18-22'c

      [I fermented at 16-18 degrees for 1 week]
      [I decanted thereafter into secondary fermenter, and
      let it sit for 24-hours at approx 10-12'C, before bottling with brewing sugar as primer.]


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  • Last Updated: 2016-08-29 20:51 UTC