Black Gingered Ale - Partial Mash - Beer Recipe - Brewer's Friend

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Black Gingered Ale - Partial Mash

169 calories 18.4 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Specialty Beer
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 3.75 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Mark Santangelo
Calories: 169 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Tuesday July 16th 2013
1.051
1.014
4.9%
34.0
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb Liquid Malt Extract - Dark3.3 lb Liquid Malt Extract - Dark 35 30 34.6%
1 lb Dry Malt Extract - Dark1 lb Dry Malt Extract - Dark 44 30 10.5%
3 lb American - Pale 2-Row3 lb Pale 2-Row 37 1.8 31.4%
0.75 lb American - Caramel / Crystal 80L0.75 lb Caramel / Crystal 80L 33 80 7.9%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 5.2%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 5.2%
0.50 lb American - Midnight Wheat Malt0.5 lb Midnight Wheat Malt 33 550 5.2%
9.55 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz Cascade1.75 oz Cascade Hops Pellet 6.4 Boil 60 min 33.31 63.6%
1 oz Willamette1 oz Willamette Hops Pellet 5.3 Boil 1 min 0.68 36.4%
2.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 tsp Irish Moss Fining Boil 15 min.
2.50 oz Ginger Root - freshly grated Spice Boil 1 hr.
0.50 oz Ginger Root - freshly grated Spice Boil 10 min.
0.50 tsp Yeast nutrient Other Boil 10 min.
3 tsp Five Star Chemicals - 5.2 pH stabilizer Water Agt Mash 0 min.
1 tsp Gypsum Water Agt Boil 1 hr.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
2 packets Mangrove Jack's Workhorse
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn sugar       Amount: .75 cup      
 
Target Water Profile
New York City + 1 tsp Gypsum
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 1 7 9 158 18
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.25 qt Protein rest Infusion -- 133 °F 25 min
2.5 qt Conversion Infusion -- 153 °F 60 min
2 qt Mash Out Infusion -- 163 °F 10 min
8 qt Sparge Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.15 g | 28.6 qt) 4.05 16.2  
Mash volume with grains (equipment estimates 7.15 g | 28.6 qt) 4.47 17.9  
Grain absorption losses (steeping) -0.66 -2.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.36 1.4  
Pre boil volume (equipment estimates 6.85 g | 27.4 qt) 3.75 15  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil volume 5.25 21  
Going into fermentor 5.25 21  
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: 4.05 16.2
Equipment Profile Used: System Default
"Black Gingered Ale - Partial Mash" Specialty Beer recipe by Mark Santangelo. Partial Mash, ABV 4.85%, IBU 33.99, SRM 40, Fermentables: (Liquid Malt Extract - Dark, Dry Malt Extract - Dark, Pale 2-Row, Caramel / Crystal 80L, Chocolate, Carapils (Dextrine Malt), Midnight Wheat Malt) Hops: (Cascade, Willamette) Other: (Irish Moss, Ginger Root - freshly grated, Yeast nutrient, 5.2 pH stabilizer, Gypsum)
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  • Last Updated: 2013-08-11 12:26 UTC