Method:BIAB Style:Spice, Herb, or Vegetable Beer Boil Time:30 min Batch Size:21 liters
(fermentor volume) Pre Boil Size:22.78 liters Post Boil Size:21.4 liters Pre Boil Gravity:1.040
(recipe based estimate)
Post Boil Gravity:1.043
(recipe based estimate)
Efficiency: 78%
(brew house) Source:Trialben No Chill:
20 minute extended hop boil time
Calories:131 calories
(Per 330ml)
Carbs:13.1 g
(Per 330ml)
Need to mash high for more Dextrines to keep some body in the beer to offset the ginger and Tumeric bite.
Notes recommend more ginger.
And more Tumeric 250 ish grams used.
Will increase whirlpool and Dry hop additions really push the envelope on next one.
Also switching to saison yeast I'm a bit concerned it my dry out the beer too much and cause it to be over bitter.
‐--‐-----
4/2022
Brew will be
Bursons pale malt
Munich maybe I'll up to 500g
Then the wheat will be what's left over with my flaked
And then rolled oats untill 400g
Also will boil 50g ginger at 60mins
Then I'll no chill overnight with my ginger will leave out tumeric this.
I'll add in at the No Chill 20 fresh leaves of lemon Myrtle 1 for each liter ish.
No dry hop this time just boil flame out additions.
Fermenting with RWS overnight with Belgian saison 1.
Will kick off fermentation @ what ever transfer temp is next day.
Sounds like fun
------------------‐-------
6/9/22
Adding some honey malt to this brew.
Also base is velora craft malt.
‐-----‐-------------
5/11/22
Brew the same just 20g fuggles in no-chill steep.
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Last Updated: 2023-05-17 23:42 UTC
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NEW Water Requirements:
Ginger-Ninger
Equipment Profile Used
System Default
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Water Requirements:
Ginger-Ninger
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Recipe Cost
$ (AUD)
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Gallons
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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