All Grain Yeast:
s 05 Yeast Starter:
- Additional Yeast or Yeast Starter:
- Batch Size (Gallons):
6 Original Gravity:
1.050 Final Gravity:
24.3 Boiling Time (Minutes):
7.5 SRM Primary Fermentation (# of Days & Temp):
7 days: 65 F Additional Fermentation:
30 days: 65 F (bulk age) Secondary Fermentation (# of Days & Temp):
7 days: 65 F Tasting Notes:
Dry with sweet malt finish under a gingery bouquet of herbs.
70.6% 9.00# pale
13.7% 1.75# Rye
07.8% 1.00# Victory
03.9% 0.50# carapils
03.9% 0.50# honey malt
Mash in: 3.5 gal. @ 152 F for 60 min.
Batch sparge: 5.5 gal. @ 168 F for 20 min. collect 7.4 gallons
all hops are pellet form
18.2 IBU .50 oz Centennial: 75 min (FWH)
06.1 IBU .25 oz Centennial: 30 min
Flameout additions: steep 45 min
0.25 oz Centennial
1.25 oz Ginger root, shredded
1 Cup lemon balm, dried
1 Cup Sage Flowers, fresh (I call them hillbilly hops)
Bottle conditioned using 9.7 oz DME to acheive 2.8 vols: 2 weeks
I brewed this with the intent of it being a lawnmower/ gardening beer and it delivered! It is super refreshing and does not slow you down until you've had a few. Normally I balk at herb/ spice beers which is another reason I decided to try my hand at it (this is my first herbal recipe) and I find the balance to be perfect for this time of year. The ginger is enough to taste but not for the warming action to be really noticeable and the subtle minty sage finish adds a nice cooling sensation to the end of (or middle of) a sweaty workday in the sun.
thinking I can adapt this brew for the fall/ winter: mash at 156-158 F for more body; increase the ginger: sage ratio to warm it up a bit and carb for 2.2 or 2.5 vols for a silkier mouthfeel.
This was a huge hit with the guys and the gals; definitely brewing it again.
The Soul Proprietor name is a play on words referencing a certain South Park episode. The beer is red from the rye, contains ginger, and I am a ginger; I got plenty o' soul and dammit I uses it all when I am brewing- every last drop.