Candied Ginger-Orange Ale - Beer Recipe - Brewer's Friend

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Candied Ginger-Orange Ale

157 calories 14.1 g 12 oz
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Beer Stats
Method: Extract
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 157 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Saturday December 3rd 2016
1.048
1.009
5.1%
66.8
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Liquid Malt Extract - Light6 lb Liquid Malt Extract - Light 35 4 85.7%
1 lb Dry Malt Extract - Wheat1 lb Dry Malt Extract - Wheat 42 3 14.3%
7 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Boil 1 min 0.98 20%
1 oz Palisade1 oz Palisade Hops Pellet 7.5 Boil 15 min 15.45 40%
0.50 oz Palisade0.5 oz Palisade Hops Pellet 7.5 Boil 30 min 11.96 20%
0.50 oz Summit0.5 oz Summit Hops Pellet 18.5 Boil 60 min 38.4 20%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Crystallized Ginger Flavor Boil 10 min.
0.50 oz Bitter Orange Peel-Dried Flavor Boil 10 min.
1 each Whirlfloc Tablet Fining Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn sugar       Amount: 5 oz      
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 6.26 g | 25 qt) 6.66 26.7  
Volume increase from sugar/extract (early additions) 0.59 2.3  
Pre boil volume (equipment estimates 6.84 g | 27.4 qt) 7.25 29  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume 5.25 21  
Going into fermentor 5.25 21  
Total: 6.66 26.7
Equipment Profile Used: System Default
 
Notes

Turn off the burner at 45 minutes. Add the Wheat DME. Stir until completely dissolved. Add wort chiller to kettle. Light the burner, return to boil and add the hop addition. Restart timers.

When wort has cooled down to 100 degrees, draw 1/2 cup sample and use to rehydrate the yeast.

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  • Last Updated: 2016-12-03 19:07 UTC