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Old 12-09-2010, 05:01 PM   #1
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Default Extract - Gypsy Head Ginger

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
IBU: around 7
Boiling Time (Minutes): 60
Color: golden and clear
Primary Fermentation (# of Days & Temp): 5 days at 67-68F
Additional Fermentation: depends on the brew
Secondary Fermentation (# of Days & Temp): 5-10
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

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

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)
Gypsy Head Brewing Company
"I promise never to drink any more... but just as much." - Buster Keaton
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