Extract Recipe
Submitted By: dplittle (Shared)
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| Brewer: David Little | |
| Batch Size: 5.00 gal | Style: Metheglin (26A) |
| Boil Size: 5.46 gal | Style Guide: BJCP 2008 |
| Color: 1.7 SRM | Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal) |
| Bitterness: 0.0 IBUs | Boil Time: 0 min |
| Est OG: 1.045 (11.2° P) | |
| Est FG: 0.990 SG (-2.6° P) | Fermentation: My Aging Profile |
| ABV: 7.2% | Taste Rating: 35.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1.0 pkgs |
SafAle American Ale (Fermintis #US-05) |
Yeast |
1 |
| 4.00 oz |
Ginger Root (Primary 7 days) |
Misc |
2 |
| 1.00 tsp |
Yeast Nutrient (Primary 7 days) |
Misc |
3 |
| 6 lbs 8.00 oz |
Wildflower Honey (1.0 SRM) |
Sugar |
4 |
Notes
Dissolved honey in 1.25 gal of 160 deg F water and then blended with 4.25 gal of water at 39 deg F.Heat water to 160 deg F and dissolve honey. Add yeast nutrient. Chill to 66 deg F, transfer to carboy and oxygenate. Add tube of minced ginger and pitch hydrated yeast. Float a hydrometer in the carboy. Let ferment to around 1.015 and then cold crash so yeast will stop and drop out. Transfer to a keg and force carbonate to 3 volumes. If additional ginger flavor is desired, "dry hop" with peeled and thickly sliced fresh ginger.
Left it on the yeast a little too long so it dried out. FG about 1.000. Am going to back sweeten.
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Ginger
by anny77