The Ginger Beard Man 
All Grain Recipe
Submitted By: cookiedds (Shared)
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| Batch Size: 7.00 gal | Style: Spice, Herb or Vegetable Beer (30A) |
| Boil Size: 9.26 gal | Style Guide: BJCP 2015 |
| Color: 3.1 SRM | Equipment: 1 keg MWP |
| Bitterness: 0.0 IBUs | Boil Time: 70 min |
| Est OG: 1.062 (15.3° P) | Mash Profile: Steep Ginger and Lime |
| Est FG: 0.995 SG (-1.4° P) | Fermentation: Ale, Two Stage |
| ABV: 9.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 2 lbs |
LME Golden Light (Briess) (4.0 SRM) |
Extract |
1 |
| 4 lbs |
Dememera Sugar (2.0 SRM) |
Sugar |
2 |
| 8.00 oz |
Maltodextrin [Boil] (3.0 SRM) |
Sugar |
3 |
| 36.00 oz |
Ginger Root (Boil 12 min) |
Misc |
4 |
| 4 lbs |
Sugar, Table (Sucrose) [Primary] (1.0 SRM) |
Sugar |
5 |
| 1.2 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
6 |
| 10.00 items |
Lime Peel (Primary 0 min) |
Misc |
7 |
| 1.00 items |
Lime Juice (Primary 0 min) |
Misc |
8 |
| 1.00 tsp |
Yeast Nutrient (Primary 3 days) |
Misc |
9 |
Notes
Grate ginger and lime peel, add sugar, yeast nutrient, and water to a volume of 6.5 gallons, steep @ 180° for 60 minutes. Chill to fermentation temp, O2, pitch yeast.
After fermentation add 1.5 cups lime juice per 5 gal and stabilize with potassium sorbate then back sweeten with 2 or 3 T sugar per gal. Add lime juice and fresh ginger to taste.
Variation: Add Serrano pepper for heat in secondary This Recipe Has Not Been Rated
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