O'Ginger on my Mind - Beer Recipe - Brewer's Friend

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O'Ginger on my Mind

208 calories 21 g 12 oz
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Beer Stats
Method: All Grain
Style: Holiday/Winter Special Spiced Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 50% (brew house)
Source: John Gentilin
Calories: 208 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created: Sunday October 8th 2017
1.063
1.015
6.3%
63.6
16.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 57.9%
3 lb Belgian - Biscuit3 lb Biscuit 35 23 15.8%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 5.3%
2 lb American - Caramel / Crystal 20L2 lb Caramel / Crystal 20L 35 20 10.5%
2 lb Canadian - Honey Malt2 lb Honey Malt 37 25 10.5%
19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Callente1.5 oz Callente Hops Pellet 11 Boil 60 min 55.5 60%
1 oz Liberty1 oz Liberty Hops Pellet 4 Boil 20 min 8.15 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 lb Ginger Root Spice Boil 1 hr.
0.50 g 100% pure Orange juice Spice Boil 50 min.
0.50 g 100% Pure Orange Juice Flavor Boil 20 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 152 °F 60 min
Starting Mash Thickness: 1.74 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.74 qt/lb 8.27 33.1  
Mash volume with grains 9.79 39.1  
Grain absorption losses -2.38 -9.5  
Remaining sparge water volume (equipment estimates 1.45 g | 5.8 qt) 0.86 3.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.13 36.5
Equipment Profile Used: System Default
 
Notes

Create starter using 1/2cup DME in 1/2 qt water + 1tsp yeast nutrient, bring to low boil for 15min, cool to 85deg, then add yeast packet, allow to sit for 3-4 hours.
http://howtobrew.com/book/section-1/yeast/preparing-yeast-and-yeast-starters

1/2 lb (227 g) fresh ginger, roughly chopped in a food processor, at 60 minutes

Add first 1/2 gallon of pure OJ at 10 min into boil after sugars break as a a bittering agent. Use heavy pulp OJ

Add second 1/2 gallon of OJ in boil along with orange during the last 10 min before flame out as a flavoring agent. Use some pulp OJ

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  • Last Updated: 2017-11-20 04:34 UTC