LOSTCABIN Brew Notes
Newly Fangled Ginger beer
10/03/15
 
20 Gallon Recipe
Grains: 36 lb two row pale malt

6 lb Munich malt (german)

1lb 40L Crystal
Water for Dough-in:
 13 Gal
Hopping: 2 oz Cascade (60 min boil)

1 oz Northern brewer(60 min boil)

.5 oz Hersbrucker (finish)

2 oz Mt Hood (finish)
extras: 1 tsp gypsum in mash H2O

3 tsp irish moss (30 mins boil)

4 cups rice hulls

6 lb honey

18 oz ginger root, peeled and ground

3 tsp cinnamon

1.5 tsp nutmeg

3 grapefruit, finely chopped
Yeast:
 White Labs American Ale (WLP060)
Starter Solution:
 none
Brewers' notes: The ginger, cinnamon, nutmeg and grapefruit peel are split in 1/2.  First 1/2 go in for 30 minutes, remaining in last 10 minutes of boil with all honey. Staying with prior versions hop schedule. Reserve and crack 3lb 2-row for addition after completion of protein rest. Target Gravity  1.068

Brewers: Tim Per and brewster Angella
time comments
9:30
 begin cleaning, setting up template
9:40
 weigh grains
10:10
 crack grains, brewery assembled, wort chiller empty
10:20
 finished cracking grains, filling brew pot to 13 gallons
10:30
 heating to dough in add 1 tsp gypsum
10:40
 filling pot flame off, get ready to dough in (2 degree diff on in/out), minimal stirring during dough-in
10:50
 Done dough in, start recirculation (initial 40lbs in, 3lbs cracked two row still in reserve)
time Tin (°C)/ comment Tout (°C) / comment
10:55
 50
 48 flow could be better
11:00
 48
 46 flame to simmer
11:10
 50
 48
11:25
 50
 48 begin rise flame to 5/8"
11:35
 51
 49 stopped recirc, added remaining 3 lbs cracked two-row. restart recirc and rise to 65 degC
11:40
 55
 51
11:45
 58
 54 good flow rate
11:55
 62
 57
12:00
 65
 60 drop flame to 3/8"
12:10
 67
 62 dial back flame to hold temp in while in final rise
12:20
 67
 64 start hold for 45 min
12:30
 66
 65
1:05
done with hold, flame off begin sparge with 65-75 deg C to 23 gallons
1:40
finished with sparge flame on full
2:40
boil - add hops 2 oz Cascade at 7.3% alpha acid and 1 oz Northern Brewer
3:10
add half of grapefruit, ginger, nutmeg and cinnamon
3:15
add 3 tsp irish moss dissolved in water
3:30
add honey, remaining grapefruit, ginger, nutmeg and cinnamon
3:40
flame off add finish hops, 0.5 oz Hersbrecker pellets, 2 oz Mt Hood @ 7.1 alpha acid
3:55
 89
 49 start wort chiller
4:05
 66
 55
4:10
 52
 45
4:50
30 rack to fermenter
5:10
stop racking, backflow to clear wort chiller, restart rack
5:20
finished racking
6:50
brewery cleaned, waiting for wort to cool before pitch of yeast
Finish notes:

O.G.  = 1.052
tasters notes: great ginger flavor and balance with spices. mouthfeel lighter from grains bringing forward the ginger, honey and spice.

   
Fermentation Notes:




























Racking Notes:
S.G rack to secondary

Keging Notes:
F.G.
Tasters Notes: