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Old 10-11-2009, 06:33 PM   #1
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Default All-Grain - Ginger Ale - 3rd place 2009 HBT BJCP Comp

Recipe Type: All Grain
Yeast: Safale US-05
Yeast Starter: n/a
Additional Yeast or Yeast Starter: n/a
Batch Size (Gallons): 5
Original Gravity: 1.049
Final Gravity: 1.014
IBU: 32.9 IBU
Boiling Time (Minutes): 60
Color: 2.9 SRM
Primary Fermentation (# of Days & Temp): 14 @ 66
Additional Fermentation: n/a
Secondary Fermentation (# of Days & Temp): 7 @ 66
Tasting Notes: Ginger flavor is dominant but not overpowering.

The original and final gravities in the recipe are the estimates at 75% efficiency. My actual OG and FG for the contest winning version were:

OG: 1.045
FG: 1.002

Code:
Ingredients for Mashing
Amount   Item                            Type   % or IBU 
4.00 lb  Pale Malt (2 Row) US (2.0 SRM)  Grain  48.48 % 
1.25 lb  Cara-Pils/Dextrine (2.0 SRM)    Grain  15.15 % 
 

Single Infusion, Medium Body, Batch Sparge

Step Time  Name      Description                       Step Temp 
60 min     Mash In   Add 7.88 qt of water at 164.0 F   154.0 F 
 
Drain Mash Tun
Batch Sparge Round 1: Sparge with 5.33 gal of 175.0 F water

Boil Wort
 
  Add water to achieve boil volume of 6.42 gal
 
  Estimated pre-boil gravity is 1.040 (note this estimate includes honey)
 
Boil Ingredients

Boil   Amount  Item                                        Type 
60 min 1.50 oz Cascade [5.50 %] (60 min)                   Hops 
60 min 3.00 lb Honey (1.0 SRM)                             Sugar 
30 min 2.00 items Lemon Juice (per lemon) (Boil 30.0 min)  Misc 
30 min 6.00 oz Ginger Root (Boil 30.0 min)                 Misc 
15 min 1.00 tsp Irish Moss (Boil 15.0 min)                 Misc 
10 min 2.00 oz Ginger Root (Boil 10.0 min)                 Misc 
10 min 2.00 items Lemon Zest (Boil 10.0 min)               Misc 
2 min 1.00 oz Williamette [5.50 %] (2 min)                 Hops 

Cool and Prepare Fermentation
 
  Cool wort to fermentation temperature
 
  Transfer wort to fermenter 
  Add water to achieve final volume of 5.00 gal 

Ingredients for Fermentation 
Amount  Item                       Type % or IBU 
1 Pkgs  Safale (DCL Yeast #US-05)  Yeast-Ale  

Fermentation

  Primary fermentation (14 days at 68.0 F) 
  Secondary fermentation (7 days at 68.0 F)
    Add to Secondary 
    
Amount   Item                              Type % or IBU 
2.50 oz  Ginger Root (Secondary 7.0 days)  Misc
BeerXML attached

-Joe
Attached Files
File Type: xml GingerAleAG.xml (14.2 KB, 891 views)
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Old 06-06-2010, 03:46 PM   #2
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This recipe makes me happy

I made ginger ale the other day, and all my friends were shocked it didn't have any alcohol in it. Maybe I'll make this and really blow their minds

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Old 06-22-2010, 01:44 AM   #3
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Would you mind updating with tasting notes? Have you played around with the level of ginger at all?

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Old 06-22-2010, 01:58 AM   #4
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I've only done this twice so far. The first time was extract, the second all-grain, so it's a little hard to compare.

With the recipe as written, it's got a nice ginger nose and a good, strong ginger flavor without much bite. The base beer still comes through nicely. It's also bright and has excellent head retention.



A friend of mine (not a beer drinker) drank enough at a sitting to forget whose house he was at

-Joe

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Old 08-02-2010, 09:59 PM   #5
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How did you prepare the ginger? Crush it? Chop it?

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Old 08-02-2010, 10:00 PM   #6
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I chopped it pretty finely. Next time I may grate it to get a little more punch.

-Joe

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Old 08-02-2010, 11:41 PM   #7
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I had a ginger bear on tap at Brew pub and it was awesome. I might try this one or try and wrangle their recipe.

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Old 08-21-2010, 03:47 PM   #8
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This looks yummy! Thanks for the pic, too.

~M~

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Old 09-07-2010, 01:55 PM   #9
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I bought all of the ingredients for this over the weekend. I'm very excited to try this recipe.

Has anyone looked at the recipe to ever concider this beer a braggot??

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Old 02-04-2011, 12:47 AM   #10
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could be a good start

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