Finger a Ginger Ale - Beer Recipe - Brewer's Friend

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Finger a Ginger Ale

131 calories 8.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit and Spice Beer
Boil Time: 60 min
Batch Size: 5.4 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.014 (recipe based estimate)
Efficiency: 55% (brew house)
Calories: 131 calories (Per 12oz)
Carbs: 8.5 g (Per 12oz)
Created: Tuesday January 28th 2014
1.041
1.003
5.0%
47.5
4.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb American - Pale 2-Row3.5 lb Pale 2-Row 37 1.8 44.3%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 12.7%
3 lb Honey3 lb Honey - (late boil kettle addition) 42 2 38%
0.40 lb Canadian - Honey Malt0.4 lb Honey Malt 37 25 5.1%
7.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.67 oz Nugget0.67 oz Nugget Hops Pellet 14 Boil 60 min 45.65 40.1%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 2 min 1.85 59.9%
1.67 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
24 oz Ginger Water Agt Boil 30 min.
2 each Lemon Juice Flavor Boil 30 min.
1 tsp Irish Moss Fining Boil 15 min.
0.25 tsp Fermax Other Boil 10 min.
12 oz Grated Ginger Spice Boil 10 min.
2 each Lemon Zest Flavor Boil 5 min.
4 oz Grated Ginger Flavor Secondary 7 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 209 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 5 30 75 75 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 qt Temperature -- 154 °F 60 min
Starting Mash Thickness: 1.6 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 1.96 7.8  
Mash volume with grains 2.35 9.4  
Grain absorption losses -0.61 -2.5  
Remaining sparge water volume (equipment estimates 5.63 g | 22.5 qt) 5.9 23.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.73 g | 26.9 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.23 0.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.3  
Post boil Volume 5.4 21.6  
Going into fermentor 5.4 21.6  
Total: 7.86 31.5
Equipment Profile Used: System Default
 
Notes

2.25gal mash strike 162
5.5 gal sparge

7.2gal pre-boil


Up Cascade to 1.5oz if AA < 7%; try to keep around 35 IBU.

Use food processor on peeled ginger.

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  • Last Updated: 2019-03-29 01:55 UTC