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Old 04-24-2013, 06:22 PM   #1
triskelion
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Aug 2012
Enniskillen, Northern Ireland
Posts: 253
Liked 23 Times on 18 Posts


Recipe Type: Extract   
Yeast: wyeast 3333   
Batch Size (Gallons): 1.1   
Original Gravity: ~1.030   
Final Gravity: 0.999   
IBU: 27.6   
Boiling Time (Minutes): 60   
Primary Fermentation (# of Days & Temp): 14   
Tasting Notes: Light, dry, spicy, hint of ginger   

4 litre batch (1.06 gal)
0.375g wheat lme (13.2 oz)
8g saaz 60 min (0.25 oz)
6g saaz 30 min (0.22 oz)
3g saaz 5 min (0.1 oz)
75g grated ginger (didn't peel it) 10 min (2.65 oz)
1/2 lemon zest 10 min (1/2 )

left the ginger and lemon in to 'dry hop'.

1/4 packet wyeast 3333 (used the rest for 3 other small batches), no starter.

pitched at 28oC (82oF)
fermented at 18oC (64oF) for 2 weeks

bottled (500ml (16.9 fl oz) ) and primed with a carbonation drop

tasted good after only 5 days in bottle, it'll likely be fully conditioned in less than 2 weeks.
strong ginger aroma, taste is predominately saaz with a little ginger.

would probably give the ginger a longer boil next time or use more.
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Old 04-30-2013, 05:07 PM   #2
Warthaug
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Apr 2011
, Ontario
Posts: 583
Liked 149 Times on 100 Posts


I'd be interested in an update - I'm considering a ginger weizen for a summer beer and this looks like a good start.

B
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Old 05-06-2013, 06:55 PM   #3
triskelion
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Aug 2012
Enniskillen, Northern Ireland
Posts: 253
Liked 23 Times on 18 Posts


Update: tastes like it has now fully confitioned. The malt and saaz taste seems to be slightly less intense. The ginger is the dominant flavour but not over-powering. The bitterness is perfectly balanced in my opinion. It has developed a strange smell since the last time I drank it but the smell has no associated taste. Chill haze is not as noticeable as it was a few weeks ago. As before very light tasting.
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Old 05-06-2013, 06:57 PM   #4
triskelion
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Aug 2012
Enniskillen, Northern Ireland
Posts: 253
Liked 23 Times on 18 Posts


The weird smell goes away after 5 mins and is replaced by ginger
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