WYeast 1056 Yeast Starter:
1qt Batch Size (Gallons):
5 Original Gravity:
1.052 Final Gravity:
32 Boiling Time (Minutes):
5.2 SRM Primary Fermentation (# of Days & Temp):
7 days ~60F Secondary Fermentation (# of Days & Temp):
7 days ~60F
Grain: 1# CaraPilsner
Extact: 3# Light LME, .5# Light DME
Extra "Sugar": 3# Clover Honey, 1# Cane Sugar
Hops: 1oz. Cascade pellets, 1oz Willamette pellets
Extras: 40oz Fresh Ginger Root (grated), 2 Lemons (juice,zest & rinds), 1tsp Irish Moss
Steep grain in 1.5gal water @ 150-155F for 30 min.
Sparge/rinse with 2qts 170F water.
Add DME and enough water to bring up to 2 gal.
Bring to boil and add Cascade pellets.
After 30 min, add LME, ~2# honey, lemon juice and rinds, and ~3/4 of the ginger.
After 15 min, add sugar and Irish Moss, remove lemon rinds.
After 5 min, add rest of honey, rest of ginger, and zest of lemons.
After 8 min, add Willamette pellets.
After 2 min, chill, add to primary, top up to 5-5.25 gal, aerate, and pitch yeast.
When fermentation is finished, bottle or keg as you like.
Notes: For more lemon flavor/aroma, save zest and add to secondary. (microwave zest for 10 seconds before you add)
For a little more malt, change sugar to LME.
For more "heat", save second addition of ginger for secondary. (microwave like lemon zest before adding to secondary)
I know this sounds like a lot of ginger, but much of the intense "heat" gets cooked out durring boil.