All Grain Yeast:
White Labs #WLP002 Yeast Starter:
800 ml Batch Size (Gallons):
5 Original Gravity:
1.086 Final Gravity:
28 Boiling Time (Minutes):
15 Primary Fermentation (# of Days & Temp):
10 Secondary Fermentation (# of Days & Temp):
13 Tasting Notes:
Earthy spice with an almost creamy ginger topping
Mashed at 158F for 60 minutes, vorlauf and fly sparge with 185F water for 60 min. Had a 1.086 OG after a 90% mash efficiency. But will be just as delicious at a lower ABV.
8 lbs US 2 row
2 lbs Biscuit malt
2 lbs Munich malt
1 lb Crystal 60L
1 lb Wheat, flaked
1 oz Chinook 10%AA (60 min)
1 oz Halletauer 4.4%AA (Flame out)
1 tsp Allspice (Boil 5 min)
1 Cinnamon Stick (Boil 5 min)
1 small Clove (Boil 5 min)
1 tsp ground Ginger Root (boil 5 min)
English Ale #WLP002 with a 800ml starter
I know it's after Christmas already but it's delicious none-the-less. If you like ginger in your beer then you will love this. Unanimously given two thumbs up by beer snobs and the huddled masses alike. Perfect for a cold evening by a fire with your lady (or dude) friend.
Medium to thick mouthfeel with a great beginning, middle and end. Chinook bitterness lays the ground work for a solid brew. Ginger jumps out at first with a haunting melanoidin flavor that mingles perfectly with a robust spice profile. Resulting in a mellow banana flavor that will compliment any Chicken or Pork dinner. Though I must warn that this beer will taste horrid after eating salty foods (ie. chips or even bacon)
Excellent lacing, big head and a dark, burnt brown color give this beer an excellent table presence that will make your friends jealous.
Early tastings result in an overwhelming ginger flavor that, fortunately, mellows out in the coming weeks. This beer really hits its stride after 1-2 months. Let those spices mingle and it will be a completely different beer. Not a heavy beer at 7.85% ABV but a solid anyway you measure it.