Ginger Brewed House - Beer Recipe - Brewer's Friend

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Ginger Brewed House

218 calories 21.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Winter Seasonal Beer
Boil Time: 60 min
Batch Size: 5.3 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Chris
Calories: 218 calories (Per 12oz)
Carbs: 21.4 g (Per 12oz)
Created: Sunday September 22nd 2019
1.066
1.015
6.6%
29.2
17.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 oz Molasses1.5 oz Molasses - (late boil kettle addition) 36 80 0.8%
9 oz American - Caramel / Crystal 60L9 oz Caramel / Crystal 60L 34 60 4.5%
9 lb American - Pale Malt (2 Row) US9 lb Pale Malt (2 Row) US 36.3 2 72.2%
9 oz United Kingdom - Brown Malt9 oz Brown Malt 32.2 65 4.5%
9 oz Canadian - Honey Malt9 oz Honey Malt 36.8 25 4.5%
9 oz American - Special Roast9 oz Special Roast 33.1 50 4.5%
6 oz American - Caramel/Crystal Malt -120L6 oz Caramel/Crystal Malt -120L 33.1 120 3%
12 oz American - Brown Sugar, Light12 oz Brown Sugar, Light - (late boil kettle addition) 46 8 6%
199.50 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cluster1 oz Cluster Hops Pellet 7 Boil 60 min 25.56 50%
1 oz Goldings, East Kent1 oz Goldings, East Kent Hops Pellet 5 Boil 5 min 3.64 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Vanilla Beans Flavor Secondary 7 min.
2 tsp Ginger Root Herb Secondary 7 min.
2 tsp Cinnamon Powder Spice Secondary 7 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
19.4 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 100 Volumes
 
Target Water Profile
RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 15 63 75 40
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.7 qt Mash In Infusion -- 156 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.09 20.3  
Mash volume with grains 6.02 24.1  
Grain absorption losses -1.45 -5.8  
Remaining sparge water volume (equipment estimates 3.43 g | 13.7 qt) 3.12 12.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.81 g | 27.2 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.06 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.3 g | 21.2 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5.3 21.2  
Total: 8.2 32.8
Equipment Profile Used: System Default
 
Notes

Soak spices and vanilla bean in vodka for a week, then add to beer after fermentation has completed. Allow to sit for at least one more week before packaging.

For the Brown sugar, you can use 1.5 cups, and for the Molasses, 1/8 cup, if volume is easier to measure. They should be added at 10 minutes before the end of boil (stir to avoid scorching).

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  • Last Updated: 2019-09-22 10:31 UTC