Ginger Citrus Ale 
All Grain Recipe
Submitted By: JordanLz (Shared)
Members can download and share recipes
| Brewer: Jordan Lazare | |
| Batch Size: 5.00 gal | Style: Specialty Beer (23A) |
| Boil Size: 6.65 gal | Style Guide: BJCP 2008 |
| Color: 9.9 SRM | Equipment: Pot ( 5 Gal/19 L) - Mini-BIAB |
| Bitterness: 54.5 IBUs | Boil 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.This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor