LOSTCABIN Brew Notes
Newly Fangled Gingered Ale
11/05/11
   
20 Gallon Recipe
Grains: 36 lb two row pale malt

6 lb munich malt

1 lb 40L crystal malt




Water for Dough-in:
 12.5 Gal
Hopping: 2 oz cascade (60 minutes boil)

1 oz northern brewer (60 minutes boil)

2 oz hersbrucker (finish)

0.5 oz mt hood (finish)
extras: 1 tsp gypsum in mash H2O

6 lbs honey

18 oz ginger root peeled and ground

3 tsp cinnamon

1.5 tsp nutmeg

3-4 grapefruit peels finely chopped

3 tsp irish moss (30 mins boil)

2 cups rice hulls
Yeast:
 White Labs 3 vials American Ale Yeast WLP 060
Starter Solution:
Brewers' notes: Target Gravity 1.068

Brewers: Tim, Per, Ang
time comments
10:30
 begin cleaning - water heater pump kaput...
11:00
 weigh grains
10:30
 prep yeast
11:30
 crack grains, brewery assembled, wort chiller empty
11:30
 finished cracking grains, filling brew pot to 13 gallons
11:42
 still filling, add 1 tsp gypsum
11:55
 filling pot flame off, get ready to dough in
12:10
 Done dough in, start recirculation **unable to go past 40 lbs** mash tun full, approx 3 lbs of two row left in pot
time Tin (°C)/ comment Tout (°C) / comment
12:15
 46
 47
12:15
 add in 1 lb of grain - squeeze in last amounts
12:40
 42
 43 flame to simmer
12:50
 48
 45 flame to 5/8" start rise to 67
12:57
 51
 46
1:05
 54
 50
1:15
 57
 53
1:25
 61
 56
1:40
 65
 59 flame to 3/8"
1:45
 66
 61
1:55
 68
 63
2:00
 69
 65 flame to simmer
2:15
 68
 66
2:40
 67
 65
2:50
 begin rise to sparge
2:58
 74
 67
3:08
 Sparge start
3:24
 slow, stuck sparge, got 18 gal, flame on full, dribble to finish volume
4:30
 BOIL!   Volume now at 22.5 gal add 2 oz Cascade 9.1% alpha acid, 1 oz Northern Brewer 10.0% alpha acid,
9 oz Ginger, 2 chopped grapefruit peels and 1.5 tsp Cinnamon and 0.75 tsp Nutmeg, approx 4 lbs Honey
5:00
 add irish moss
5:20
 add second half of ginger, grapefruit peels, spices and honey
5:30
 done boiling, add hops 2 oz Hersbrucker 3.0% alpha acid, 0.5 oz Mt Hood 5.1% alpha acid - flame off
5:45
 wort chiller and recirc on initial Tin = 84
 37
5:50
 64
 47
6:00
 44
 36
6:05
 36
 31
6:15
 30
 27
6:20
 27 start filling fermenter
 24
6:30
 stop racking, backflow through wort chiller and restart at 6:32
6:35
 done filling start cleaning
7:25
 cleaning done, wait for trub break...
9:00
 drip 1/2 gallon of trub, dense green ook...  pitch 3 vials yeast.
Finish notes:
O.G. 1.068
    This is going to be a favored beer, one of those that someone comes to the party saying they do not like beer, then they drink 99 of them and have to be ported home....   Great color, nice balance with the ginger and spices, going to be a high alchohol batch with enough body to mask that...
   
Fermentation Notes:
Date
 Temperature
 Evolution Rate (seconds)
11/6
 73
 3
11/7
 72
 1
11/8
 70
 2
11/10
 68
 5
11/12
 68
 no rate - rack to secondary 3 cups of slurry
11/13
 68
 10
11/14
 68
 7
11/15
 68
 7
11/20
 67
 13
11/22
 66
 19


Racking Notes:
S.G 1.038

Keging Notes: keg on 11/22/11
F.G.

Tasters Notes:ginger and grapefruit in the nose, still quite sweet good ginger flavor not too overpowering,addition of CO2 will be good