Brew Log History
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Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz
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Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
7.80 lb |
US - Pale 2-Row7.8 lb Pale 2-Row |
|
37 |
1.8 |
85.2% |
|
0.30 lb |
Bairds - Chocolate Malt0.3 lb Chocolate Malt |
|
31 |
500 |
3.3% |
|
0.45 lb |
Briess - Special Roast0.45 lb Special Roast |
|
33 |
40 |
4.9% |
|
0.30 lb |
Honey0.3 lb Honey - (late boil kettle addition) |
|
35 |
2 |
3.3% |
|
0.30 lb |
Molasses0.3 lb Molasses - (late boil kettle addition) |
|
36 |
80 |
3.3% |
|
9.15 lbs / $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
3.74 gal |
|
Strike |
162 °F |
152 °F |
60 min |
Starting Mash Thickness:
1.75 qt/lb
Starting Grain Temp:
65 °F |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
0.50 tbsp |
fresh ginger
|
|
Spice |
Secondary |
0 min. |
|
0.50 tsp |
Cinnamon stick
|
|
Spice |
Secondary |
0 min. |
|
2 oz |
vodka
|
|
Other |
Secondary |
0 min. |
|
0.50 each |
Whirlfloc
|
|
Water Agt |
Boil |
5 min. |
Priming
|
Method: sucrose
Amount: 2.1 oz
Temp: 68 °F
CO2 Level: 2.2 Volumes |
Target Water Profile
Crystal Geyser - Salem
Notes
1 Tbsp. fresh ginger, grated
1 tsp. freshly ground cinnamon stick
2 oz. vodka or grain alcohol
Wyeast 1084 (Irish ale) or White Labs WLP002 (English ale) yeast
Heat 1.5 gal. water to 163° F. Mash in grains, hold at 150° to 153° F for 45 min. Sparge with enough 168° F water to collect 2.25 gal. in brew pot.
Top up to 5.5 gal. and bring to boil, stirring in malt extract just before the boil begins. Total boil is 60 min. Add Wye Target hops and boil for 30 min. Add Willamette hops and boil for an additional 25 min. Add either molasses or honey (or 0.5 lb. of each) and boil for remaining 5 min., then cool to 70° F and pitch yeast.
5 lbs. two-row pale malt<br />
0.5 lb. chocolate malt<br />
0.75 lb. special roast malt<br />
5 lbs. light malt extract<br />
1 lb. of either honey or molasses, depending on taste<br />
1 oz. Wye Target hops (8.4% alpha acid, 8.4 AAUs) for 60 min.<br />
2 oz. Willamette hops (5.6% alpha acid, 11.2 AAUs) for 30 min.<br />
1 Tbsp. fresh ginger, grated<br />
1 tsp. freshly ground cinnamon stick<br />
2 oz. vodka or grain alcohol<br />
Wyeast 1084 (Irish ale) or White Labs WLP002 (English ale) yeast<br />
1 cup dry malt extract for priming<br />
Ferment for nine days at 70° F, then transfer to secondary and allow to condition for 10 days at 70° F. When racking to secondary, steep ground ginger and cinnamon in grain alcohol for 10 to 15 min., then introduce all into secondary before transferring. After conditioning, prime with dry malt extract and bottle. Age for four weeks.
Last Updated and Sharing
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- Last Updated: 2020-12-10 19:06 UTC
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|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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