flanneltrees804
Well-Known Member
I'm brewing up a ginger beer next weekend and need some help with the recipe. I haven't found much information searching the forums so I was hoping you guys could help. I'm looking at doing 2 gallon batches in primary and then 1 gallon secondaries for "dry gingering." I figured this would let me play with the recipe a lot without wasting money.
I want to mash high, 60-62*, and use a good percentage of crystal malt to give it some good back-end sweetness. I don't have much experience with high mashes so I'll need some help here too.
I'm really just taking a shot in the dark here so any input is greatly welcomed.
Recipe Specifications
--------------------------
Boil Size: 2.34 gal
Post Boil Volume: 2.08 gal
Batch Size (fermenter): 2.00 gal
Bottling Volume: 2.00 gal
Estimated OG: 1.043 SG
Estimated Color: 13.7 SRM
Estimated IBU: 0.0 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 30 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
3 lbs Canadien 2-row (1.9 SRM) Grain 1 85.7 %
8.0 oz Caramel Malt - 90L 6-Row (Briess) (90.0 Grain 2 14.3 %
2.00 lb Ginger Root (Boil 30.0 mins) Herb 3 -
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 4 -
I want to mash high, 60-62*, and use a good percentage of crystal malt to give it some good back-end sweetness. I don't have much experience with high mashes so I'll need some help here too.
I'm really just taking a shot in the dark here so any input is greatly welcomed.
Recipe Specifications
--------------------------
Boil Size: 2.34 gal
Post Boil Volume: 2.08 gal
Batch Size (fermenter): 2.00 gal
Bottling Volume: 2.00 gal
Estimated OG: 1.043 SG
Estimated Color: 13.7 SRM
Estimated IBU: 0.0 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 30 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
3 lbs Canadien 2-row (1.9 SRM) Grain 1 85.7 %
8.0 oz Caramel Malt - 90L 6-Row (Briess) (90.0 Grain 2 14.3 %
2.00 lb Ginger Root (Boil 30.0 mins) Herb 3 -
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 4 -