The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Ginger Ale

Brewer: Riley Greenwood Email: skibum_riles@hotmail.com
Beer: Ginger Ale Style: -
Type: All grain Size: 5.5 gallons
Color:
9 HCU (~7 SRM)
Bitterness: 25 IBU
OG: 1.054 FG: 1.010
Alcohol: 5.6% v/v (4.4% w/w)
Water: Bozeman tap water.
Grain: 4 lb. Briess 6-row
1 lb. Pilsner
2 lb. Wheat malt
1 lb. Gambrinus Honey Malt
1 lb. Crystal 10L
Mash: 75% efficiency
Rest at 120° for 20 minutes.
Raised to 150° and held for 60 minutes.
Raised to 165° and held for 20 minutes.
Sparged with 170° wter to get my 6.5 gallons.
Boil: 60 minutes SG 1.046 6.5 gallons
1 lb. Corn sugar
6 oz. Honey
2 Tbs. fresh ground ginger root, zest of 1 orange and 1 lemon plus the juice of half a lemon at 15 minutes into boil.

2 1/2 Tbs of fresh ground ginger root at 45 minutes into boil.

Honey and corn sugar at 50 minutes into boil.
Hops: 1.25 oz. Hallertauer (4% AA, 45 min.)
.625 oz. Perle (5.9% AA, 30 min.)
.25 oz. Mt Hood (4% AA, 15 min.)
Yeast: Nottingham Ale Yeast (dry)
Carbonation: Kegged and forced.
Tasting: Waiting

Recipe posted 02/18/06.