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% 64-82Β°F

US-05

Mash

Step Temperature Time
Mash 152Β°F 50 min

Fermentation

Step Time Temperature
Primary TBD 66Β°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.

 

Ginger Pale Ale Tasting

I’m a sucker for a good pale ale, when done really well they hit the spot for me. I wanted to brew something clean with a little refreshing zing so I landed on a ginger pale ale. So, I developed a simple recipe that would mesh well with the ginger while also being drinkable, light, and flavorful. Here are the results:

Ginger Pale AleAppearance

Golden copper color, nice clarity but not crystal clear. off white head, dissipates very slowly. light lacing

Aroma

Light smooth caramel, clean and crisp. Ginger (was more present in previous bottles), slightly herbal.

Taste/Flavor

Smooth, dry, drinks so cleanly and easily. very drinkable, tiny caramel touch, ginger in the back end. Assertive bitterness. Nothing lingers, finishes really clean.

Mouthfeel

Nice carbonation (not spritzy), with a light body.

Notes

Brewed: 7/22/2018 | Bottled: 7/30/2018 | Drank 8/23/2018

This beer hits the spot. The little bit of caramel melds really well with the ginger. Bitterness is on point, the ginger was more assertive in earlier bottles (i enjoyed those better).

Check out the recipe here.