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Old 01-07-2011, 10:21 PM   #1
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Default Extract - Ginger Wheat

Recipe Type: Extract
Yeast: WY1056/WLP001
Batch Size (Gallons): 5
Original Gravity: 1.052
Final Gravity: 1.013
IBU: 11.9
Boiling Time (Minutes): 60
Color: 3.6
Primary Fermentation (# of Days & Temp): 14
Secondary Fermentation (# of Days & Temp): 7
Tasting Notes: This is a huge hit with everyone who's tried it!

6 lbs Briess wheat DME
2 oz shredded ginger root @ 60 min
2 oz shredded ginger root @ 20 min
2 oz shredded ginger root @ 5 min
.25 oz Cascade (aa7.4) 60 min
.25 oz Cascade (aa7.4) 30 min

Ferment with Wyeast 1056 or White Labs 001.

"Dryhop" with 2 oz ginger root shredded and soaked overnight in a couple ounces of vodka for 1 week. (add the soaking vodka to the beer too)

Carbonate to 3.8 volumes (7.5 oz dextrose for 5 gal).

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Old 01-07-2011, 11:50 PM   #2
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Any tasting notes? I am quite intrigued...

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Old 01-07-2011, 11:54 PM   #3
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Quote:
Originally Posted by MichaelsBrewing
Any tasting notes? I am quite intrigued...
Hmmm.....
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Old 01-08-2011, 12:04 AM   #4
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lol I get it..... is the ginger strong or does any other flavors come through? Is is balanced etc..I am not fmiliar with a ginger wheat.... =) any other information would be appreciated.

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Old 01-08-2011, 12:55 AM   #5
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It's a sort of an interpretation of ginger ale soda as a beer. The ginger flavor is dominant and up front, with just a tiny bit of heat. There's just enough hop bittering to not quite balance the sweetness of the malt. The combination of 65/35 wheat extract and American (Chico strain) yeast give a transparent background for the ginger. Although the cascade is way in the background, it's citrus character helps maintain a necessary brightness. The high level of carbonation helps with this too.

This beer is eminently quaffable.

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Stop using so much caramel malt. Your beer will thank you.
(yes, Carapils is a caramel malt...so is Special B)

FERMENTING

BOTTLED
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KPA Khitomer Pale Ale

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Old 01-08-2011, 01:47 AM   #6
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I'm more curious about this beer:

(+ an experimental beer I don't want to talk about)

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Primary: Viking Metal, Berliner Weisse
Kegged: Oaked English Mild, Modus Hoperandi
Bottled: None
Notable Empties: Oaked Black IIPA, BBK I, Red IIPA, Burning Bush, Apophis "The Destroyer", Vanilla Porter
On-Deck: Hobbit Ale, The Titan BW, Ale of Olympus

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Old 01-08-2011, 12:36 PM   #7
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I think you misunderstand. I don't want to talk about it because of the potential for embarrassment. Not because it's some kind of secret. If it turns out to be beer, then I might talk about it, but I won't know for a week or so.

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Stop using so much caramel malt. Your beer will thank you.
(yes, Carapils is a caramel malt...so is Special B)

FERMENTING

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Old 01-08-2011, 01:53 PM   #8
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Quote:
It's a sort of an interpretation of ginger ale soda as a beer. The ginger flavor is dominant and up front, with just a tiny bit of heat. There's just enough hop bittering to not quite balance the sweetness of the malt. The combination of 65/35 wheat extract and American (Chico strain) yeast give a transparent background for the ginger. Although the cascade is way in the background, it's citrus character helps maintain a necessary brightness. The high level of carbonation helps with this too.

This beer is eminently quaffable.
This is perfect! Thank you very much and it seems to be delicious!

I am curious about this experimental beer as well??.........
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Old 01-08-2011, 02:13 PM   #9
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I hope you like it!

The first time I made it the "dryhoped" ginger portion was not soaked in vodka. That batch had the big ginger flavor but no heat (lingering sharp-hot spiciness). This latest batch I did the vodka soak and got just a little heat - about the same as a ginger ale soda. I'll have to do a few more batches (or get some feedback from you guys ) to figure out how to get more or less heat. Is it the time in the vodka? The amount of ginger? The amount of vodka? All of the above (most likely)?

Next time I make it, which may be half a year away, I'll try to increase the heat.

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Stop using so much caramel malt. Your beer will thank you.
(yes, Carapils is a caramel malt...so is Special B)

FERMENTING

BOTTLED
pujwI HIq Mild Ale
KPA Khitomer Pale Ale

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Old 08-07-2011, 08:43 PM   #10
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So I'm currently brewing this, more or less. I have the 6 lbs of DME but had it split as 1LB for 60 min and the other 5 as a late extract addition. I then had a 9g 60 min cascade addition and a 7g 30 min cascade addition (to make the IBUs come out right due to the extract split). Used the same ginger schedule as you did. Fermented around 63-65 for the first week or so and then let it rise to 68.

Put in the "dry hop" today, used 4oz of ginger. While doing that, took a gravity/tasting sample. Gravity is at 1.014. It had a mild ginger aroma, some slightly gingery sweetness on the front and then a biscuity/wheaty flavor in the back. Interesting, but it's still young (2 weeks in primary) and uncarbonated. It certainly seemed like it would be a good brew with another week or so on it and bubbles.

I'm curious to see how much of the "oomph" comes from the dry "hop" ginger addition. I was hoping for something really In Your Face but I'm betting al ot of that is still to come

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