sanity1676
Active Member
- Joined
- Feb 18, 2013
- Messages
- 43
- Reaction score
- 5
yesterday i started a ginger session ale, i intend it to be light amber ale at 4-5% abv. the ginger does most the malt balancing
ingredients
1oz saaz hops
22 oz ginger
1.25 lbs brown sugar
1.25 kilo dry amber malt extract
1 lb honey
1 lemon
1 lime
zest of 1 lemon and lime
here is my boil.
add half gallon of water to pot. on high heat
when water is too hot to touch add your ginger, finely chopped and beat up pretty good.
Star san EVERYTHING
add 1/3 gallon really hot water
:55 add .5 oz saaz pellet hops
:50 add malt extract
:40 add lemon and lime juice
:35 add brown sugar
:25 add .5 oz saaz hops as flavoring hop
:10 add 1lb honey
:5 add citrus zest
Allowed to cool, pour into carboy with 2 gallons of water inside.
Fill carboy to 5g
pitch Safeale S-04
airlock and put somewhere dark for 8 hours
remove airlock and allow krausen to overflow for 6 hours,
when level in carboy is normal again re affix airlock
** this is as far as ive gotten**
the ferment is incredibly vigorous, bubbling faster than anything ive ever brewed, the head retention going to be ridiculous. it had a gyser of foam all night My question is because i removed the airlock are my chances of infection high? and does my recipe look okay? its my first self madeish recipe. Im stoked for this this brew est og 1.044 est FG 1.011 est abv 4.35%
est ibu 5.42 est. srm 7.33 .
ingredients
1oz saaz hops
22 oz ginger
1.25 lbs brown sugar
1.25 kilo dry amber malt extract
1 lb honey
1 lemon
1 lime
zest of 1 lemon and lime
here is my boil.
add half gallon of water to pot. on high heat
when water is too hot to touch add your ginger, finely chopped and beat up pretty good.
Star san EVERYTHING
add 1/3 gallon really hot water
:55 add .5 oz saaz pellet hops
:50 add malt extract
:40 add lemon and lime juice
:35 add brown sugar
:25 add .5 oz saaz hops as flavoring hop
:10 add 1lb honey
:5 add citrus zest
Allowed to cool, pour into carboy with 2 gallons of water inside.
Fill carboy to 5g
pitch Safeale S-04
airlock and put somewhere dark for 8 hours
remove airlock and allow krausen to overflow for 6 hours,
when level in carboy is normal again re affix airlock
** this is as far as ive gotten**
the ferment is incredibly vigorous, bubbling faster than anything ive ever brewed, the head retention going to be ridiculous. it had a gyser of foam all night My question is because i removed the airlock are my chances of infection high? and does my recipe look okay? its my first self madeish recipe. Im stoked for this this brew est og 1.044 est FG 1.011 est abv 4.35%
est ibu 5.42 est. srm 7.33 .