PBS-AGK34 - Ginger Pale Ale 
All Grain Recipe
Submitted By: k3v1np (Shared)
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| Brewer: Prairie Brew Supply | |
| Batch Size: 5.50 gal | Style: American Amber Ale ( 6B) |
| Boil Size: 6.69 gal | Style Guide: BJCP 1999 |
| Color: 10.0 SRM | Equipment: ROBOBREW - 5.5 |
| Bitterness: 31.0 IBUs | Boil Time: 60 min |
| Est OG: 1.074 (18.0° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.015 SG (3.8° P) | Fermentation: Ale, Two Stage |
| ABV: 7.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9.10 gal |
RO Water |
Water |
1 |
| 2.02 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
| 1.14 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
| 1.02 g |
Baking Soda (Mash 60 min) |
Misc |
4 |
| 0.13 g |
Salt (Mash 60 min) |
Misc |
5 |
| 0.04 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
6 |
| 10 lbs |
Pale Malt - 2 Row (Cargill) (2.0 SRM) |
Grain |
7 |
| 2 lbs 8.00 oz |
Toasted Malt (27.0 SRM) |
Grain |
8 |
| 2.26 g |
Calcium Chloride (Sparge 60 min) |
Misc |
9 |
| 1.27 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
10 |
| 1.14 g |
Baking Soda (Sparge 60 min) |
Misc |
11 |
| 0.14 g |
Salt (Sparge 60 min) |
Misc |
12 |
| 0.05 g |
Epsom Salt (MgSO4) (Sparge 60 min) |
Misc |
13 |
| 1 lbs 4.00 oz |
Honey - Clover [Boil] (4.0 SRM) |
Honey |
14 |
| 2.25 oz |
Ginger Root (Boil 60 min) |
Misc |
15 |
| 0.75 oz |
Comet [9.5%] - Boil 60 min |
Hops |
16 |
| 0.75 oz |
Comet [9.5%] - Boil 15 min |
Hops |
17 |
| 1.1 pkgs |
Windsor Yeast (Lallemand #-) |
Yeast |
18 |
Notes
Carillon Brewing
Co.'s Ginger Pale
Ale clone
(5 gallons/19 L, all-grain)
OG = 1.068 FG = 1.012
IBU = 36 SRM = 8 ABV = 7.4%
The brewers shared three recipes for some of their award-winning and special beers, which I have converted to a home-brew scale. If you don't have toasted malt, perhaps substitute Munich malt. The base of their Ginger Pale Ale is a traditional mid-19th century English
pale ale but with fresh ginger, honey,
and a moderate dose of hops added.
This beer is golden in color, aromatically
floral with underlying notes of spice
and hops. Despite being a dry beer,
Ginger Pale Ale has a deceptively sweet
character that balances the strong
ginger spiciness with the hops playing
a supporting role.
INGREDIENTS
10 (bs. (4.5 kg) pale ale malt
2.5 lbs. (1.1 kg) toasted malt
1.25 lbs. (567 g) wildflower honey
(mostly clover)
2.25 lbs. (1 kg) fresh ginger root,
peeled, sliced
8.25 AAU Comet hops (60 min.)
(0.75 oz./21g at 11% alpha acids)
8.25 AAU Comet hops (15 min.)
(0.75 oz./21g at 11% alpha acids)
LalBrew Windsor, White Labs WLP023
(Burton Ale), or Wyeast 1275
(Thames Valley Ale) yeast
¾ cup corn sugar (if priming)
STEP BY STEP
Mash the grains at 152 °F (67 °C) for
60 minutes. Sparge slowly and collect
6.5 gallons (24.5 L) of wort, adding the
ginger to the kettle.
Boil the wort for 60 minutes, add-
ing the hops at the times indicated.
Add the honey after the boil is finished,
stirring to dissolve. Chill and ferment
at 64 °F (18 °C).
Rack the beer, prime, and bottle
condition, or keg and force carbonate
to 2.5 V/v.This Recipe Has Not Been Rated
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