Ginger Pale Ale v4 
All Grain Recipe
Submitted By: nestorthe10th (Shared)
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| Brewer: Andrew | |
| Batch Size: 10.50 gal | Style: American Pale Ale (10A) |
| Boil Size: 13.11 gal | Style Guide: BJCP 2008 |
| Color: 10.4 SRM | Equipment: Andrew's Pot and Cooler (10 Gal) All Grain |
| Bitterness: 42.8 IBUs | Boil 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 items |
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.This Recipe Has Not Been Rated
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