Ginger Ale

All Grain Recipe

Submitted By: thekrysten (Shared)
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Brewer: B&K
Batch Size: 5.50 galStyle: Spice, Herb, or Vegetable Beer (21A)
Boil Size: 3.73 galStyle Guide: BJCP 2008
Color: 3.0 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 0.0 IBUsBoil Time: 60 min
Est OG: 1.049 (12.0° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.006 SG (1.4° P)Fermentation: Ale, Two Stage
ABV: 5.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
2 lbs Rice, Flaked (1.0 SRM) Grain 2
1 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 3
8.00 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 4
16.00 oz Ginger Root (Boil 12 min) Misc 5
1.00 oz Columbus (Tomahawk) [14.0%] - Steep 10 min Hops 6

Notes

July 28th 2012 11:43 - 3.5G 170F h2o into tun, added grain, ~160F 11:48 - added 2 pints cubed ice 11:53 - still at 156F, 2 more pints in 12:01 - down to 152F 12:06 - back up a bit added more ice 12:15 - stirred grain, 150-152F 12:38 - recirculate 148F, start to sparge 4g @ 170F 1:20 - sparge done, 1.022 @ 120F 1:48 - Boil! 2:35 - Ginger lemon and limes in 2:38 - super moss and coil in 2:48 - 1oz Colombus in, flame out 2:58 - coil on 3:30 - chilled to 75 3:45 - 1.050 @ 80F August 3rd 2012 11:44 - 1.010 @ 78F