Ginger Whirlwind - Golden Ginger Ale - Beer Recipe - Brewer's Friend

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Ginger Whirlwind - Golden Ginger Ale

195 calories 20.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Efficiency: 80% (brew house)
Source: Meadhawg
Calories: 195 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Friday May 24th 2013
1.059
1.015
5.8%
35.4
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale 2-Row7 lb Pale 2-Row 37 1.8 66.7%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 9.5%
0.50 lb Canadian - Honey Malt0.5 lb Honey Malt 37 25 4.8%
0.50 lb American - Vienna0.5 lb Vienna 35 4 4.8%
1.50 lb Honey 1.5 lb Honey 42 2 14.3%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Cascade1.25 oz Cascade Hops Pellet 7 Boil 60 min 32.09 55.6%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 5 min 3.29 44.4%
2.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 lb Honey Other Boil 1 hr.
30 oz Ginger Root - Finely Chopped Flavor Boil 30 min.
2 each Lemon Juice Flavor Boil 30 min.
2 each Lime Juice Flavor Boil 30 min.
8 oz Ginger Root - Finely Chopped Flavor Boil 10 min.
2 each Lemon Zest Flavor Boil 10 min.
2 each Lime Zest Flavor Boil 10 min.
1 each Wirlfloc Tab Fining Boil 10 min.
1 oz Ginger Root - Thinly Sliced Spice Primary --
1 oz Ginger Root - Thinly Sliced Spice Secondary --
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Demerara Sugar       Amount: 3.85 oz      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 strike at 163 Infusion -- 152 °F 60 min
20 Sparge -- 165 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.94 15.8  
Mash volume with grains 4.66 18.6  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 4.41 g | 17.6 qt) 4.82 19.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.12 0.5  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.76 35
Equipment Profile Used: System Default
 
Notes

Add 1oz thinly sliced Ginger into primary at pitching.
Primary fermentation - 14 days
Add 1oz thinly sliced Ginger when racking into secondary.
Secondary fermentation - 14 days
Bottle carbonate for 2weeks.

OG 1.060
FG 1.010

ABV 6.56%

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  • Last Updated: 2013-07-01 03:38 UTC