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Old 05-26-2013, 12:44 AM   #1
skatermxracer
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Join Date: Jun 2011
Location: Davenport, IA
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Default Ginger Pale Ale

Well I've just tasted my Ginger Pale Ale recipe... It turned out fantastic! So i'm here to share it! The recipe is for a 3 gallon batch as I was unsure how it would turn out, so obviously adjust accordingly.

Recipe: Ginger Pale Ale
Brewer: Nate Van Wert
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 4.31 gal
Post Boil Volume: 3.56 gal
Batch Size (fermenter): 2.91 gal
Bottling Volume: 2.69 gal
Estimated OG: 1.051 SG
Measured OG: 1.046
Measured FG: 1.010
Estimated Color: 4.9 SRM
Estimated IBU: 51.1 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 76.4 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type
5 lbs Pale Malt (6 Row) US (2.0 SRM) Grain
12.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain
8.0 oz White Wheat Malt (2.4 SRM) Grain
3.2 oz Vienna Malt (3.5 SRM) Grain

0.50 oz Columbus (Tomahawk) [14.00 %] - First Wort Hop 46.5 IBUs
2.00 oz Ginger Root (Boil 30.0 mins) Herb
0.25 oz Cascade [5.50 %] - Boil 10.0 min Hop 3.0 IBUs
2.00 oz Ginger Root (Boil 5.0 mins) Herb
0.25 oz Cascade [5.50 %] - Boil 5.0 min Hop 1.7 IBUs
0.25 oz Cascade [5.50 %] - Boil 0.0 min Hop 0.0 IBUs

1.0 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast made with starter


Mash Schedule: BIAB, Light Body
Total Grain Weight: 6 lbs 7.2 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 19.12 qt of water at 153.1 F 147.9 F 90 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min


Notes: 2 weeks in primary 2 weeks in secondary 1 week of "dry hop" of 3.0 oz of fresh ginger. Force carbed in a keg




As for far as the ginger goes, its perfect, bam in your face ginger aroma and noticeable taste, but in my opinion its not too much! Very pleased with how this turned out!
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