LOSTCABIN Brew Notes
New Fangled Ginger beer
09/08/13
 
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

2 grapefruit and 1 lime peeled, finely chopped
Yeast:

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 pervious version hop schedule. Last 20 gallon brew of this recipe ran out of space before dough-in complete. Reserve and crack 3lb 2-row for addition after recirc starts. Experimenting with lime peel as a substitute for one grapefruit peel. Target Gravity  1.068

Brewers: Tim Per and brewster Angella
time comments
7:45
 begin cleaning, setting up template, and getting kegs cleaned (we have to keg today too)
9:30
 weigh grains
10:00
 crack grains, brewery assembled, wort chiller empty
10:10
 finished cracking grains, filling brew pot to 13 gallons
10:15
 still filling, add 1 tsp gypsum
10:30
 filling pot flame off, get ready to dough in (2 degree diff on in/out), minimal stirring during dough-in
10:45
 Done dough in, start recirculation (initial 40lbs in, 3lbs cracked two row still in reserve)
time Tin (°C)/ comment Tout (°C) / comment
10:50
 47
 46 flame to simmer
11:00
 48
 47 flow acceptable
11:10
 49
 47
11:15
 50
 48 flame a little lower (50% simmer)
11:20
 50
 49 flame off, stop recirc. Add remaining 3lbs two row and restart
11:25
 52
 48 flame to 5/8" begin rise
11:40
 56
 50
11:50
 61
 56 flame back to 1/2"
12:00
 65
 58 flame to 3/8"
12:10
 67
 61
12:20
 68
 63
12:30
 68
 65 begin 45 minute hold
12:45
 68
 65 flow appearing to pick up a little
1:00
 68
 65
1:15
 68
 65
1:30
 68
 65 flame to full, rise to sparge
1:45
 76
 70
1:55
 80
 72
2:00
 80
 73 begin sparging, sparge with >75C water to 23 gal
2:30
Done sparging
2:54
Boil: add 2 oz Cascade 8.2% alpha acid and 1 oz Northern Brewer 10% alpha acid
3:25
pop yeast actitivator
3:25
add 1/2 of grapefruit/lime peel, ginger, spices and irish moss
4:00
add 6 lbs honey, /2 of grapefruit/lime peel, ginger, spices
4:05
add 0.5 oz Hersbrucker 4.0% alpha acid (pellet) and 2 oz Mt Hood 7.5% alpha acid
4:10
flame off
4:30
wort chiller on, start recirc
4:35
 73
 57
4:45
 46
 39
5:10
 29
 28 start racking
5:30
stop racking, backflow through wort chiller, restart rack
5:40
finish racking, start cleaning
6:30
done cleaning
6:45
good trub settling apparent
7:30
drop 1 qt trub and pitch 3 paks of Wyeast American Ale (1056)
Finish notes:
grain well converted, very few dry clumps in grains. combination of extra rice hulls and minimal stirring appeared to result in better flow behavior.
O.G.  = 1.062
tasters notes: strong ginger, sweet notes from honey, minimal bittering and finish hop, "Fantastic" - EB

   
Fermentation Notes:
Date
 Temperature
 Evolution rate
9/9 7:15
  78F lots and lots of bubbles, open door put fan on and AC
 continuous
9/10 7:05pm
 74 F   open door to outside
 less than a second between
9/11  7pm
 73F
 less than a second
9/16 6:50pm
 70F
 2 seconds

rack 1 quart 1.016
9/17 6:30
 70F
 4 seconds
10/22
 S.G. 1.008
10/27
 Keg 30 LB,  30 seconds agitation



Racking Notes:
S.G rack to secondary

Keging Notes:
F.G.
Tasters Notes: