Richard the Ginger

All Grain Recipe

Submitted By: bp1222 (Shared)
Members can download and share recipes

Brewer: David Walker
Batch Size: 5.20 galStyle: Robust Porter (12B)
Boil Size: 7.15 galStyle Guide: BJCP 2008
Color: 33.3 SRMEquipment: Pot and Cooler (7 Gal/26.4 L) - All Grain
Bitterness: 36.1 IBUsBoil Time: 60 min
Est OG: 1.075 (18.1° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.016 SG (4.0° P)Fermentation: Ale, Two Stage
ABV: 7.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.30 gal Durham, NC Water 1
10.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
12 lbs 2.55 oz Pale Malt (2 Row) US (2.0 SRM) Grain 3
1 lbs 1.46 oz Caramel Malt - 20L (Briess) (20.0 SRM) Grain 4
1 lbs 1.46 oz Munich 20L (Briess) (20.0 SRM) Grain 5
12.47 oz Chocolate (Briess) (350.0 SRM) Grain 6
7.48 oz Black (Patent) Malt (500.0 SRM) Grain 7
1.15 oz Fuggles [4.5%] - Boil 60 min Hops 8
1.15 oz Willamette [5.5%] - Boil 60 min Hops 9
0.40 oz Fuggles [4.5%] - Boil 15 min Hops 10
0.38 oz Willamette [5.5%] - Boil 15 min Hops 11
1.0 pkgs Thames Valley Ale (Wyeast Labs #1275) Yeast 12
3.00 tbsp Ginger Root Extract (Secondary 2 weeks) Misc 13

Notes

Ginger is added, in batch, with a dash of everclear for secondary.

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine