Hey guys, this in a ginger beer that i have put together and am looking for some advice before i brew tomorrow. Here she is;
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Ginger Ale
Brewer: Evan Cadwallader
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 6.74 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 6.00 gal
Estimated OG: 1.045 SG
Estimated Color: 8.8 SRM
Estimated IBU: 20.5 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 75.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
9 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 1 90.0 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2 5.0 %
8.0 oz Honey Malt (25.0 SRM) Grain 3 5.0 %
16.00 oz Ginger Root (Boil 60.0 mins) Herb 4 -
1.00 oz Hallertauer [4.80 %] - Boil 60.0 min Hop 5 16.6 IBUs
0.25 oz Fuggles [4.50 %] - Boil 60.0 min Hop 6 3.9 IBUs
8.00 oz Ginger Root (Boil 30.0 mins) Herb 7 -
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
8.00 oz Ginger Root (Boil 5.0 mins) Herb 9 -
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124. Yeast 10 -
Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 10 lbs
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Name Description Step Temperat Step Time
Mash In Add 20.50 qt of water at 164.4 F 154.0 F 75 min
Sparge: Fly sparge with 4.82 gal water at 168.0 F
Notes:
Rine and juice from 2 lemons and an orange to be added at boil
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Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Ginger Ale
Brewer: Evan Cadwallader
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 6.74 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 6.00 gal
Estimated OG: 1.045 SG
Estimated Color: 8.8 SRM
Estimated IBU: 20.5 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 75.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
9 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 1 90.0 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2 5.0 %
8.0 oz Honey Malt (25.0 SRM) Grain 3 5.0 %
16.00 oz Ginger Root (Boil 60.0 mins) Herb 4 -
1.00 oz Hallertauer [4.80 %] - Boil 60.0 min Hop 5 16.6 IBUs
0.25 oz Fuggles [4.50 %] - Boil 60.0 min Hop 6 3.9 IBUs
8.00 oz Ginger Root (Boil 30.0 mins) Herb 7 -
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
8.00 oz Ginger Root (Boil 5.0 mins) Herb 9 -
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124. Yeast 10 -
Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 10 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 20.50 qt of water at 164.4 F 154.0 F 75 min
Sparge: Fly sparge with 4.82 gal water at 168.0 F
Notes:
Rine and juice from 2 lemons and an orange to be added at boil
------
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------