Mostly_Norwegian
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This is my first time trying on a recipe for scratch. Have used kits and done some additions within them to get something I wanted out the beer. So, has anyone here tried to introduce a Ginger bug into their recipe? I'm thinking about trying it out on a farmhouse inspired beer. Let the two fermentators meet up, and duke it out for my pleasure.
so far I'm pondering for a 5 gallon
3 # cara pils
3# white wheat
2, 3# of caramel wheat
8 oz flaked oat
4 oz flaked wheat
1 # piloncillo sugar
fwh 1 oz summit
continual addition 60 min 1, 2 oz sterling
possibly a late lme addition, or not. Can't decide if this should be a sipper or a drinker.
5 min to flame out 1 oz northern brewer
This will probably get wyeast 3522, and it'll have a fº range of 72 - 82 to play in.
Here's where I'm pondering when. On pitch, add the ginger bug which I have been letting do it's own thing and partying it up a bit so the two meet and , and maybe do a second bug addition at secondary so they get some after hours action in.
The bug I'm using is started with 2, 3 tsp ginger root to 2, 3 tsp piloncillo to 8 oz water and additions made until fermentation is active. In total about 6, 8 oz ginger root with equal weight in sugar to 32 oz water.
And then once they cool out, get on the the dry hop (or not, might seem pointless.)
Warrior, and then centennial.
This be bottled, so I'm thinking it'll be honey or piloncillo sugar. About 4 oz either way.
Looks to be an est og of 1.05 and a 1.009 on the fg at about 5.5 abv with 90.6 ibu. That's a drinkable face blaster. Hmm. That oughta team up with the ginger buggery and make some gurners happy.
Curious what some of your thoughts are about the recipe. What might be too much or needs more of. What other yeast might be applicable and what knowledge people might have on introducing fermentations to one another.
thanks
so far I'm pondering for a 5 gallon
3 # cara pils
3# white wheat
2, 3# of caramel wheat
8 oz flaked oat
4 oz flaked wheat
1 # piloncillo sugar
fwh 1 oz summit
continual addition 60 min 1, 2 oz sterling
possibly a late lme addition, or not. Can't decide if this should be a sipper or a drinker.
5 min to flame out 1 oz northern brewer
This will probably get wyeast 3522, and it'll have a fº range of 72 - 82 to play in.
Here's where I'm pondering when. On pitch, add the ginger bug which I have been letting do it's own thing and partying it up a bit so the two meet and , and maybe do a second bug addition at secondary so they get some after hours action in.
The bug I'm using is started with 2, 3 tsp ginger root to 2, 3 tsp piloncillo to 8 oz water and additions made until fermentation is active. In total about 6, 8 oz ginger root with equal weight in sugar to 32 oz water.
And then once they cool out, get on the the dry hop (or not, might seem pointless.)
Warrior, and then centennial.
This be bottled, so I'm thinking it'll be honey or piloncillo sugar. About 4 oz either way.
Looks to be an est og of 1.05 and a 1.009 on the fg at about 5.5 abv with 90.6 ibu. That's a drinkable face blaster. Hmm. That oughta team up with the ginger buggery and make some gurners happy.
Curious what some of your thoughts are about the recipe. What might be too much or needs more of. What other yeast might be applicable and what knowledge people might have on introducing fermentations to one another.
thanks