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Old 06-21-2009, 10:14 AM   #1

Recipe Type: All Grain   
Yeast: Wyeast 1388 Belgian Strong Ale   
Yeast Starter: 2.5 L.   
Batch Size (Gallons): 5.40 Gallons   
Original Gravity: 1.072   
Final Gravity: 1.015   
IBU: 30   
Boiling Time (Minutes): 90   
Color: 10.4   
Primary Fermentation (# of Days & Temp): 8 days @ 73 F.   
Secondary Fermentation (# of Days & Temp): 7 days @ 69 F.   
Tasting Notes: Tasty malt presence with notes of honey. Heavy ginger presence with some grapefruit   

Type: All Grain
Date Brewed: 4/16/2000
Batch Size: 5.40 gal
Boil Size: 6.50 gal
Boil Time: 90 min
Equipment: RIMS and 10 gallon boiler
Taste Rating(out of 50): 40.0
Brewhouse Efficiency: 77.00


Amount Item Type % or IBU
6.00 lb Pilsner (2 Row) - De Wolf-Cosyns - (2.0 SRM) Grain 42.86 %
4.00 lb Wheat Malt - De Wolf-Cosyns - (2.0 SRM) Grain 28.57 %
2.00 lb Munich Malt - De Wolf-Cosyns - (7.6 SRM) Grain 14.29 %
0.50 lb Oat Hulls (0.0 SRM) Grain 3.57 %
0.25 lb Caramel Wheat Malt (46.0 SRM) Grain 1.79 %
0.25 lb Special B (177.7 SRM) Grain 1.79 %

1.00 lb Orange Blossom Honey (1.0 SRM) Sugar 7.14 %

1.50 oz Liberty-1999 crop (whole) [5.00 %] (90 min) (First Wort Hop) Hops 30.1 IBU

0.50 oz Grapefruit Peel-Fresh (Boil 0.0 min)
1.00 oz Ginger Root (Boil 20.0 min)
1.00 oz Ginger Root (Boil 0.0 min)
0.50 oz Ginger Root (Secondary 8.0 days)
Grapefruit Juice (one half grapefruit)(Boil 0.0 min)
Grapefruit Juice (one half grapefruit)(Mash 60.0 min)

0.50 tsp Yeast Nutrient (Boil 20.0 min)
1.50 tsp Irish Moss (Boil 10.0 min)

1 Pkgs Belgian Strong Ale (Wyeast Labs #1388) [Starter 2500 ml] Yeast-Ale

Beer Profile

Est Original Gravity: 1.072 SG
Measured Original Gravity: 1.072 SG
Est Final Gravity: 1.017 SG
Measured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 7.15 %
Actual Alcohol by Vol: 7.45 %
Bitterness: 30.1 IBU
Calories: 326 cal/pint
Est Color: 10.4 SRM

Mash Profile

Mash Name: My Mash
Total Grain Weight: 13.00 lb
Sparge Water: 2.34 gal
Sparge Temperature: 168.0 F

Mash PH: 5.2

My Mash Step Time Name Description Step Temp
30 min - 22.88 qt of water - 98.0 F
10 min - 122.0 F
15 min - 130.0 F
30 min - 144.0 F
45 min - 158.0 F
15 min - Mash Out - 169.0 F

First Place at the Rose Festival competition in Portland, Oregon, in the Spice/Herb/Veg category with a score of 40, June 10, 2000.

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Old 07-25-2009, 09:27 AM   #2
Emyrs's Avatar
Jul 2009
San Diego
Posts: 47
Liked 1 Times on 1 Posts

I hate to be a thread-o-mancer and revive this from the depths, but we were just discussing this recipe in chat.. and i HAVE to know, what does this taste like!?

is is spicy from the ginger? its the spice at at start or finish? does it leave a slow burn finish like some gingerbeers? how much citrus comes through from the grapefruit?

I dont think i could pull this off at my current, or even near future skill level... but it has me extremely curious.
Primary - N/A
Secondary - N/A
Kegged - "nothing atreyu, nothing."

Beer and Brewing Photos

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Old 07-26-2009, 08:02 AM   #3

Well, I wouldn't say this was difficult to make at all, other than the step mash. If you can manage that, then why not give it a go?

I didn't take a lot of notes but remember loving this one. From memory, there was a very strong and warming ginger presence, fruitiness from the yeast and some honey notes, but no grapefruit to speak of. I remember that Munich giving it a pretty nice malt character too.

Brought it to a Oregon Brew Crew meeting, as I recall, and the keg was blown in ten minutes or something. So people liked it.

I'll be making a new version with a slightly tweaked recipe sometime in September or October. I'll skip the grapefruit juice entirely, I think and stick with just the peel.

From a judge's scoresheet:

aroma: (9/12) honey-spice-ginger evident. some fruitiness evident. malts evident as well.

appearance: (3/3) great belgian lace in glass, to style.

flavor: (16/20) some astringency from grapefruit juice but ok. phenols evident but ok. fruitiness, heat from alcohol. honey. slight sourness but ok.

mouthfeel: (4/5) med-full bodied. to style.

overall impression: (7/10) great beer! The spices work very well with the belgian base. the warming finish was great. nice lace work in glass.

score: 39
From my memory, the judge may be confusing heat from the ginger with heat from alcohol. I don't remember any harsh alcohol at all, but remember the ginger was strong enough to actually make the beer a bit spicy.

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Old 07-26-2009, 08:08 AM   #4

And, oh yeah, as far as when the spices were added, you can see in the recipe. The ginger was added at multiple times, all listed in the recipe...

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Old 09-01-2009, 07:41 PM   #5
Biscuit Enthusiast
Picobrew's Avatar
Jan 2009
NW Portland, OR
Posts: 1,135
Liked 23 Times on 15 Posts

This sounds great Matt. I love grapefruit and ginger as a flavor combination in cocktails, sorbet, and sauces. I think I'll make this in the future, but I might have to skip the step mash.

Didn't realize you used to live in Oregon!

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Old 09-02-2009, 07:05 AM   #6

Lemme know how it turns out if you do! Thanks!

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