Ginger Pale Ale Recipe

Ginger Pale Ale

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
3 gal 60 min ~40 IBUs 5.64 SRM 1.052 1.010 5.52 %

chopped ginger

Fermentables

Name Amount %
American 2-row 5 lbs 75.2
Munich 10L .75 lb 11.3
Flaked Barley .6 lb 9
Crystal 10L .3 lb 4.5
Whole leaf Tahoma hops

Hops

Name Amount Time Use Form Alpha %
Tahoma .5 oz 60 min Boil Leaf/whole ~6
Tahoma .5 oz 30 min Boil Leaf/whole ~6
Tahoma .5 oz 10 min Steep/Whirlpool Leaf/whole ~6

Other

Name Amount Time Use Form
Fresh ginger 2.6 oz 15 min Boil Spice

Yeast

Name Lab Attenuation Temperature
US-05 Safale 81% 64-82°F

US-05

Mash

Step Temperature Time
Mash 152°F 50 min

Fermentation

Step Time Temperature
Primary TBD 66°F

Notes

Brewed: 7/22/18 | Bottled: 7/30/18 | OG: 1.050 | FG: 1.010 | ABV: 5.25%

Water: Minneapolis tap water.

70% efficiency | Mash ph adjusted to 5.2 | whirfloc/yeast nutrient @15

Tasting notes.

 

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