Ginger Citrus Ale

All Grain Recipe

Submitted By: JordanLz (Shared)
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Brewer: Jordan Lazare
Batch Size: 5.00 galStyle: Specialty Beer (23A)
Boil Size: 6.65 galStyle Guide: BJCP 2008
Color: 9.9 SRMEquipment: Pot ( 5 Gal/19 L) - Mini-BIAB
Bitterness: 54.5 IBUsBoil Time: 60 min
Est OG: 1.048 (11.9° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.012 SG (3.0° P)Fermentation: Ale, Single Stage
ABV: 4.8%Taste Rating: 35.0

Ingredients
Amount Name Type #
5 lbs Vienna Malt (3.5 SRM) Grain 1
3 lbs Wheat Malt, Bel (2.0 SRM) Grain 2
15.87 oz Caramel Wheat Malt (46.0 SRM) Grain 3
8.00 oz Caramel/Crystal Malt - 30L (30.0 SRM) Grain 4
8.00 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 5
0.50 oz Hallertauer Hersbrucker [4.0%] - Boil 60 min Hops 6
0.50 oz Magnum [14.0%] - Boil 60 min Hops 7
2.00 tbsp Ginger Root (Boil 45 min) Misc 8
0.50 oz Magnum [14.0%] - Boil 20 min Hops 9
2.50 tbsp Ginger Root (Boil 15 min) Misc 10
0.25 oz Hallertauer Hersbrucker [4.0%] - Boil 15 min Hops 11
0.25 tsp Irish Moss (Boil 10 min) Misc 12
1.00 tbsp Lime Zest (Boil 0 min) Misc 13
1.00 tsp Nutmeg (Boil 0 min) Misc 14
1.0 pkgs London Ale Yeast (Wyeast Labs #1028) Yeast 15
200.00 ml Lime Juice (Bottling 0 min) Misc 16

Taste Notes

Tasting after beer cooled resulted in very bitter, slightly ginger taste. Will add some at end of primary fermentation to boost sweetness., Taste before kegging: Some sulfur smell. Better to let sit for longer in keg, hopefully will mellow out Taste 5 days after kegging: Some sulfur smell mellowed. Blew off CO2 and re-carbonated, hopefully will take majority of sulfur smell with it. - Added lemon juice for additional citrus flavour. - For future recipies, do not use magnum hops or anything similar as early additions, as ginger bitters on it's own. - Use more late addition citrus and/or floral hops instead for flavour/aroma. ~8-10 min left in boil would be best, - Mash at a higher temperature for more sugar. ~168F Taste 8 days after kegging:: - Very little sulfur smell left, might have been dead yeast at bottom of keg - Seems to need a LOT of CO2, doesn't hold carbonation all that well. - Actually a fair bit sweet, although possible it was the lactose that settled to the bottom. - Some more citrus flavour and aroma would be good. Might try dry hopping with hops to improve aroma.

Notes

- Batch sparged. Left to air cool overnight due to lack of wort chiller. Beer is cloudy slurry, should probably cold crash first to clear up.

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