Ginger Quicksour
All Grain Recipe
Submitted By: IPAmy (Shared)
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Brewer: Amy S Huntington | |
Batch Size: 3.25 gal | Style: Berliner Weisse (23A) |
Boil Size: 4.67 gal | Style Guide: BJCP 2015 |
Color: 2.7 SRM | Equipment: Pot (13 Gal/50 L) - BIAB |
Bitterness: 0.0 IBUs | Boil Time: 10 min |
Est OG: 1.038 (9.5° P) | Mash Profile: 01 Single Infusion, Batch Sparge Very Light Body (148F) |
Est FG: 1.005 SG (1.3° P) | Fermentation: Ale, Two Stage |
ABV: 4.3% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
2 lbs 8.00 oz |
Pilsner Malt (Rahr) (1.7 SRM) |
Grain |
1 |
2 lbs 8.00 oz |
Wheat - White Malt (Briess) (2.3 SRM) |
Grain |
2 |
1.0 pkgs |
HotHead Ale (Omega #OYL-057) |
Yeast |
3 |
1.0 pkgs |
Lactobacillus Blend (Omega #OYL-605) |
Yeast |
4 |
79.00 g |
Ginger Root (Secondary 7 days) |
Misc |
5 |
Notes
Let sit on ginger for 9 days.
69 grams of coined ginger boiled 5 minutes in dme (to bring it from 1.031ish to 1.038ish)
Party pigged with 1.7 oz corn sugar (just in case the fg is now stable)
1.009 seems to be the stable gravity.This Recipe Has Not Been Rated