Backwards and in High Heels - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Backwards and in High Heels

14625 calories 1598.2 g 20 qt
brewer logo
Beer Stats
Method: Extract
Style: Spice, Herb, or Vegetable Beer
Boil Time: 75 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: D Boatman
Hop Utilization: 91%
Calories: 14625 calories (Per 20qt)
Carbs: 1598.2 g (Per 20qt)
Created: Tuesday December 18th 2018
1.082
1.023
7.8%
43.4
15.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Briess - DME Pale Ale8 lb DME Pale Ale 45 6 56.6%
12 oz Molasses12 oz Molasses - (late boil kettle addition) 36 80 5.3%
16 oz Northern Brewer - Wildflower Honey16 oz Wildflower Honey - (late boil kettle addition) 42 2 7.1%
6 oz Maltodextrin6 oz Maltodextrin - (late boil kettle addition) 39 0 2.7%
162 oz / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
2 lb Briess - American Honey Malt2 lb American Honey Malt 37.7 25 14.2%
1 lb Briess - Carapils Malt1 lb Carapils Malt 34.5 1.5 7.1%
1 lb American - Caramel / Crystal 15L1 lb Caramel / Crystal 15L 35 15 7.1%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz BSG - Magnum1 oz Magnum Hops Pellet 12.8 Boil 30 min 27.6 50%
1 oz CTZ1 oz CTZ Hops Pellet 15.5 Boil 10 min 15.77 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.11 g Baking Soda Water Agt Mash 1 hr.
0.26 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.35 g Epsom Salt (MgSO4) Water Agt Mash 1 hr.
32 oz Ginger root - chopped Flavor Boil 30 min.
3 each Lemon Juice from lemons Flavor Boil 30 min.
3 each Lemon Rinds from lemons Flavor Boil 30 min.
1 each Whirlfloc tablet Fining Boil 5 min.
3 g Yeast Nutrient Other Boil 10 min.
10 oz Ginger root - chopped Flavor Boil 10 min.
3 each Lemon Zest from lemons Flavor Boil 10 min.
16 oz Hisbiscus Flower Syrup Flavor Primary 0 min.
 
Yeast
Wyeast - British Ale 1098
Amount:
2 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 157 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.1 psi       Temp: 40 °F       CO2 Level: 2.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.75 gal Honey Malt & Roasted Oat Malt Steeping -- 155 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.68 g | 30.7 qt) 7.65 30.6  
Mash volume with grains (equipment estimates 7.68 g | 30.7 qt) 7.97 31.9  
Grain absorption losses (steeping) -0.5 -2  
Volume increase from sugar/extract (early additions) 0.6 2.4  
Pre boil volume (equipment estimates 7.78 g | 31.1 qt) 7.75 31  
Volume increase from sugar/extract (late additions) 0.17 0.7  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 6 24  
Going into fermentor 6 24  
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: 7.65 30.6
Equipment Profile Used: System Default
 
Notes
  1. Fill brew pot with 4 gallons water.
  2. Add water agents and stir.
  3. Steep honey and roasted barley malts for 30 minutes at 155 degrees.
  4. Add DME and bring to boil.
  5. Add CTZ hops after 45 minutes of boil.
  6. After 45 minutes of boil, add lemon juice, lemon rinds, and 16 oz chopped ginger root.
  7. After 65 minutes of boil, remove lemon rinds, add molasses, honey, maltodextrin, lemon zest, remaining chopped ginger root, yeast nutrients, and Chinook hops.
  8. After 70 minutes of boil, add whirl floc tablet.
  9. After 75 minutes, top up to 7 gals of wort with distilled water, whirlpool, rest, cool, transfer to primary fermentor, pitch yeast, aerate.
  10. After krausening has finished in fermenter, add Hibiscus syrup.
  11. After 8-10 days of fermentation, transfer to Corney keg.

    Found the origins of this recipe on the internet 20 years ago. Continue to make changes over time. Recipe began with 48 oz of chopped fresh ginger root; pared it down to 32 oz (amount can certainly be adjusted to fit taste). Replaced cane sugar in original recipe with molasses. Can use any honey but prefer orange blossom honey. Lemons, molasses, and honey add subtle aromas and taste. Hibiscus flower syrup provides subtle flavor and some red color addition. Whether or not you like the taste of the end product, the brewing aromas are worth the effort! Has all the attributes of Ginger Rogers: a charmer with a taste for drama, flair, and adventure; a romantic with a big heart and a killer sense of style. And no matter with whom she danced, she did it all backwards and in high heels!

Last Updated and Sharing
 
488
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-11-11 01:38 UTC