- Recipe Type
- Extract
- Yeast
- White Labs WLP060-American Ale Blend
- Yeast Starter
- 1gl roughly, sure
- Additional Yeast or Yeast Starter
- nope
- Batch Size (Gallons)
- 4.0gl
- Original Gravity
- smeh
- Final Gravity
- smeher
- Boiling Time (Minutes)
- 60
- IBU
- around 7
- Color
- golden and clear
- Primary Fermentation (# of Days & Temp)
- 5 days at 67-68F
- Secondary Fermentation (# of Days & Temp)
- 5-10
- Additional Fermentation
- depends on the brew
- Tasting Notes
- G1: too harsh, too much body; G2: smoother, as G3 and G4 much better
Gypsy Head Ginger
Recipe Overview
Wort Volume Before Boil: 4.00 US gals Wort Volume After Boil: 3.50 US gals
Volume Transferred: 3.50 US gals Water Added To Fermenter: 1.50 US gals
Volume At Pitching: 5.00 US gals Volume Of Finished Beer: 5.00 US gals
Expected Pre-Boil Gravity: 1.000 SG Expected OG: 1.066 SG
Expected FG: 1.010 SG Apparent Attenuation: 83.6 %
Expected ABV: 7.4 % Expected ABW: 5.8 %
Expected IBU (using Tinseth): 6.4 IBU Expected Color (using Morey): 4.8 SRM
BU:GU ratio: 0.10 Approx Color:
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 69 degF
Fermentables
Ingredient Amount % MCU When
Extract - Golden Light Liquid Extract 5lb 0oz 57.1 % 4.0 Start Of Boil
Extract - Wheat Liquid Malt Extract 1lb 4oz 14.3 % 1.1 Start Of Boil
Sugar - Honey 1lb 0oz 11.4 % 0.4 Start Of Boil
Sugar - Corn Sugar/Dextrose (Dry) 1lb 0oz 11.4 % 0.0 Start Of Boil
Sugar - Lactose 8.00 oz 5.7 % 0.0 End Of Boil
Hops
Variety Alpha Amount IBU Form When
US Cascade 5.0 % 0.25 oz 3.4 Bagged Pellet Hops 60 Min From End
US Cascade 5.0 % 0.25 oz 3.1 Bagged Pellet Hops 45 Min From End
Other Ingredients
Ingredient Amount When
Whirlfloc Tablet 1.00 oz In Mash
Ginger Root 24.00 oz In Boil
Ginger Root 24.000 oz In Secondaries (depending on batch)
G1: Straight up ginger brew, no additives at secondary
G2: Added roughly 1.5cups pineapple juice
G3: Added roughly 1.5cups pineapple juice and 2oz crystalized ginger
G4: Added roughly 1.5cups pineapple juice and 4oz crystalized ginger
Tasting notes: Forgot to add lactose to all batches at later stages (did add roughly 4oz in boil), would have made each a bit smoother, but with only a few weeks aging, these are damn tasty. Opened a DFH Pangea today and first impression was that it directly resembled G4, but they defintitely reserved a bit more of a honey quality on further tastings, that definitely was more of what I was going for. Wish the G4 had more lactose and a bit more honey aftertaste, though the body was either too much or too little. It was too much for something like a Reed's Ginger Brew (i love these guys) and was too little for a real beer like Pangea. Next time, would add malts like Honey Malt, but would definitely reduce the body, drop the wheat entirely, it tastes drinkable definitely, but need more honey character and less heavy body, while still retaining a little head... (story of my life)
Recipe Overview
Wort Volume Before Boil: 4.00 US gals Wort Volume After Boil: 3.50 US gals
Volume Transferred: 3.50 US gals Water Added To Fermenter: 1.50 US gals
Volume At Pitching: 5.00 US gals Volume Of Finished Beer: 5.00 US gals
Expected Pre-Boil Gravity: 1.000 SG Expected OG: 1.066 SG
Expected FG: 1.010 SG Apparent Attenuation: 83.6 %
Expected ABV: 7.4 % Expected ABW: 5.8 %
Expected IBU (using Tinseth): 6.4 IBU Expected Color (using Morey): 4.8 SRM
BU:GU ratio: 0.10 Approx Color:
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 69 degF
Fermentables
Ingredient Amount % MCU When
Extract - Golden Light Liquid Extract 5lb 0oz 57.1 % 4.0 Start Of Boil
Extract - Wheat Liquid Malt Extract 1lb 4oz 14.3 % 1.1 Start Of Boil
Sugar - Honey 1lb 0oz 11.4 % 0.4 Start Of Boil
Sugar - Corn Sugar/Dextrose (Dry) 1lb 0oz 11.4 % 0.0 Start Of Boil
Sugar - Lactose 8.00 oz 5.7 % 0.0 End Of Boil
Hops
Variety Alpha Amount IBU Form When
US Cascade 5.0 % 0.25 oz 3.4 Bagged Pellet Hops 60 Min From End
US Cascade 5.0 % 0.25 oz 3.1 Bagged Pellet Hops 45 Min From End
Other Ingredients
Ingredient Amount When
Whirlfloc Tablet 1.00 oz In Mash
Ginger Root 24.00 oz In Boil
Ginger Root 24.000 oz In Secondaries (depending on batch)
G1: Straight up ginger brew, no additives at secondary
G2: Added roughly 1.5cups pineapple juice
G3: Added roughly 1.5cups pineapple juice and 2oz crystalized ginger
G4: Added roughly 1.5cups pineapple juice and 4oz crystalized ginger
Tasting notes: Forgot to add lactose to all batches at later stages (did add roughly 4oz in boil), would have made each a bit smoother, but with only a few weeks aging, these are damn tasty. Opened a DFH Pangea today and first impression was that it directly resembled G4, but they defintitely reserved a bit more of a honey quality on further tastings, that definitely was more of what I was going for. Wish the G4 had more lactose and a bit more honey aftertaste, though the body was either too much or too little. It was too much for something like a Reed's Ginger Brew (i love these guys) and was too little for a real beer like Pangea. Next time, would add malts like Honey Malt, but would definitely reduce the body, drop the wheat entirely, it tastes drinkable definitely, but need more honey character and less heavy body, while still retaining a little head... (story of my life)
