Ginger Pale Ale v4

All Grain Recipe

Submitted By: nestorthe10th (Shared)
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Brewer: Andrew
Batch Size: 10.50 galStyle: American Pale Ale (10A)
Boil Size: 13.11 galStyle Guide: BJCP 2008
Color: 10.4 SRMEquipment: Andrew's Pot and Cooler (10 Gal) All Grain
Bitterness: 42.8 IBUsBoil Time: 60 min
Est OG: 1.053 (13.0° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.011 SG (2.9° P)Fermentation: Ale, Two Stage
ABV: 5.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
17 lbs 4.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2
2 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4
0.75 oz Chinook [12.1%] - Boil 60 min Hops 5
0.50 oz Centennial [8.9%] - Boil 60 min Hops 6
0.50 oz Centennial [8.9%] - Boil 30 min Hops 7
0.50 oz Liberty [4.0%] - Boil 30 min Hops 8
0.50 oz Centennial [8.9%] - Boil 15 min Hops 9
0.50 oz Liberty [4.0%] - Boil 15 min Hops 10
0.25 oz Chinook [12.1%] - Boil 15 min Hops 11
1.00 Whirlfloc Tablet (Boil 10 min) Misc 12
2.10 oz Ginger Root (Boil 10 min) Misc 13
0.50 oz Centennial [8.9%] - Steep 5 min Hops 14
0.50 oz Liberty [4.0%] - Steep 5 min Hops 15
2.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 16
1.05 oz Ginger Root (Secondary 10 days) Misc 17
1.00 oz Centennial [8.9%] - Dry Hop 10 days Hops 18
0.50 oz Liberty [4.0%] - Dry Hop 10 days Hops 19

Notes

Brewed 12/24/17 with Mounir. Actual mash temp 152F at start after adding 27 qts water at 167F and 2 qts at 200F. Actual mash time about 70 min. End of runnings gravity 1.017 after sparging with 8 gal water at 172F. Pre-boil 12.9 gal at 1.048 gravity. After-boil 10.5 gal at 1.056. Added 0.5 gal water to adjust gravity. Trub loss 1.0 gal (10 gal total in fermentors). Ran out of O2, oxygenated by stirring vigourously. Pitched yeast at 68F and placed in pantry to ferment (avg temp 65F). 1/13/18 Racked to secondary. Total vol 9.4 gal, gravity 1.010. 1/21/18 Kegged ~2.5 gal, bottled the rest.

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