Recipe Type: All Grain
Yeast: WLP002 English Ale
Yeast Starter: 1L
Batch Size (Gallons): 5.5
Original Gravity: 1.050
Final Gravity: 1.011
ABV: 5%
IBU: 26
Boiling Time (Minutes): 60
Color: 38 SRM
Primary Fermentation (# of Days & Temp): 35 days at 70°F
Tasting Notes: This stout has a subtle ginger flavor and no ginger heat.
Ginger/Oatmeal Stout
Type: All Grain
Date: 3/7/2010
Batch Size: 5.5 gal
Boil Size: 6.5 gal
Boil Time: 60 min
Ingredients:
Amount Item Type % or IBU
9.66 lb 2-row malt 70.7%
1 lb Flaked oats 7.3%
1 lb Pale Chocolate malt (350L) 7.3%
.75 lb Victory malt 5.5%
.75 lb Roasted Barley 5.5%
.5 lb Carmel 80L malt
1 oz fresh-grated ginger (in mash)
1.8 oz UK Goldings [5.2%] (60 minutes) 26 IBU
5 oz fresh-grated ginger (0 minutes)
Mash Profile
----
Mash Name: Single Infusion, Batch Sparge
Total Grain Weight: 13.66 lb
Target mash temp: 154°F
Mash time: 60 minutes
Mash out: 168°F
Just wanted to see if anyone has comments on this before I brew it again; the main comments I got on my first batch is that it was a bit sweet, didn't have enough ginger heat and/or flavor, and that it was well-balanced (taster comments, eh?).
My main thoughts would be to beef up the ginger a bit and possibly get a bit of ginger heat in there as well. Considering if I should do ginger at flameout or at ~1 week and if I should increase the amount of ginger to six ounces or not.
Yeast: WLP002 English Ale
Yeast Starter: 1L
Batch Size (Gallons): 5.5
Original Gravity: 1.050
Final Gravity: 1.011
ABV: 5%
IBU: 26
Boiling Time (Minutes): 60
Color: 38 SRM
Primary Fermentation (# of Days & Temp): 35 days at 70°F
Tasting Notes: This stout has a subtle ginger flavor and no ginger heat.
Ginger/Oatmeal Stout
Type: All Grain
Date: 3/7/2010
Batch Size: 5.5 gal
Boil Size: 6.5 gal
Boil Time: 60 min
Ingredients:
Amount Item Type % or IBU
9.66 lb 2-row malt 70.7%
1 lb Flaked oats 7.3%
1 lb Pale Chocolate malt (350L) 7.3%
.75 lb Victory malt 5.5%
.75 lb Roasted Barley 5.5%
.5 lb Carmel 80L malt
1 oz fresh-grated ginger (in mash)
1.8 oz UK Goldings [5.2%] (60 minutes) 26 IBU
5 oz fresh-grated ginger (0 minutes)
Mash Profile
----
Mash Name: Single Infusion, Batch Sparge
Total Grain Weight: 13.66 lb
Target mash temp: 154°F
Mash time: 60 minutes
Mash out: 168°F
Just wanted to see if anyone has comments on this before I brew it again; the main comments I got on my first batch is that it was a bit sweet, didn't have enough ginger heat and/or flavor, and that it was well-balanced (taster comments, eh?).
My main thoughts would be to beef up the ginger a bit and possibly get a bit of ginger heat in there as well. Considering if I should do ginger at flameout or at ~1 week and if I should increase the amount of ginger to six ounces or not.
