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Backwards and in Heels

10617 calories 1136.1 g 20 qt
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Beer Stats
Method: Extract
Style: 30D. Specialty Spice Beer
Boil Time: 75 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: D Boatman
Hop Utilization: 91%
Calories: 10617 calories (Per 20qt)
Carbs: 1136.1 g (Per 20qt)
Created: Tuesday December 18th 2018
1.060
1.016
5.8%
57.4
17.2
n/a
77.12
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Briess - DME Pale Ale6 lb DME Pale Ale $ 5.30 / lb
$ 31.80 		45 6 47.1%
12 oz Molasses12 oz Molasses - (late boil kettle addition) $ 0.44 / oz
$ 5.28 		36 80 5.9%
4 oz Maltodextrin4 oz Maltodextrin - (late boil kettle addition) $ 0.43 / oz
$ 1.72 		39 0 2%
16 oz Hibiscus Syrup - US - Hibiscus Syrup - Aromatic16 oz US - Hibiscus Syrup - Aromatic - (late boil kettle addition) $ 0.61 / oz
$ 9.76 		33 38 7.8%
12 oz Idaho Wildflower Honey - US - BigWood Bread Idaho Wildflower Honey - Aromatic12 oz US - BigWood Bread Idaho Wildflower Honey - Aromatic - (late boil kettle addition) $ 0.51 / oz
$ 6.12 		33 38 5.9%
140 oz / $ 54.68
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
2 lb Briess - American Honey Malt2 lb American Honey Malt 37.7 25 15.7%
1 lb Briess - Carapils Malt1 lb Carapils Malt $ 0.17 / oz
$ 2.72 		34.5 1.5 7.8%
1 lb Great Western - Crystal 15 Malt1 lb Crystal 15 Malt $ 0.28 / lb
$ 0.28 		34 15 7.8%
$ 3.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Chinook1.2 oz Chinook Hops Pellet 13 Boil 45 min 40.68 37.5%
1 oz Amarillo1 oz Amarillo Hops $ 3.17 / oz
$ 3.17 		Pellet 10.4 Boil 10 min 10.71 31.3%
1 oz Amarillo1 oz Amarillo Hops $ 3.17 / oz
$ 3.17 		Pellet 10.4 Hop Stand 15 min 5.99 31.3%
3.20 oz / $ 6.34
 
Other Ingredients
Amount Name Cost Type Use Time
32 oz Ginger root - chopped $ 4.23 / lb
$ 8.46 		Flavor Boil 30 min.
3 each Lemon Juice from lemons $ 0.84 / each
$ 2.52 		Flavor Boil 30 min.
3 each Lemon Rinds from lemons Flavor Boil 30 min.
1 each Whirlfloc tablet Fining Boil 5 min.
3 g Yeast Nutrient Other Boil 10 min.
8 oz Ginger root - chopped $ 4.23 / lb
$ 2.12 		Flavor Boil 10 min.
3 each Lemon Zest from lemons Flavor Boil 10 min.
1 tsp Gypsum Water Agt Mash 30 min.
1 tsp Calcium Chloride (dihydrate) Water Agt Mash 30 min.
$ 13.10
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 127 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.1 psi       Temp: 40 °F       CO2 Level: 2.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Ginger root; Caraqpils, Caramel/Crystal, & Honey Malts Steeping 155 °F 155 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 8.47 g | 33.9 qt) 7.64 30.6  
Mash volume with grains (equipment estimates 8.47 g | 33.9 qt) 8.02 32.1  
Grain absorption losses (steeping) -0.59 -2.4  
Volume increase from sugar/extract (early additions) 0.45 1.8  
Pre boil volume (equipment estimates 8.33 g | 33.3 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.17 0.7  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 6.54 26.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 6.5 26  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 7.64 30.6
Equipment Profile Used: System Default
 
Notes
  1. Fill brew pot with 4 gallons water.
  2. Stir in water agents and bring water temp to 155 degrees.
  3. Add steeping Carapils, Crystal, and Honey malt grains to bags and steep for 30 minutes.
  4. Remove bags containing steeping grains from wort and let drain naturally - do not squeeze bags.
  5. Add DME and additional water to bring amount in boil pot to 7.5 gals. Bring to boil.
  6. Add Chinook hops after 30 minutes of boil.
  7. After 45 minutes of boil, add lemon juice, lemon rinds, and 32 oz chopped ginger root.
  8. After 65 minutes of boil, remove lemon rinds, add molasses, honey, Hibiscus flower syrup, maltodextrin, lemon zest, remaining chopped ginger root, yeast nutrients, and 1st addition of Amarillo hops.
  9. After 70 minutes of boil, add whirl floc tablet.
  10. After 75 minutes, turn off heat. Using distilled water, top up wort to 7-7.5 gallons and add 2nd addition of Amarillo hops for 15 minute hopstand.
  11. Cool wort to 65-70 degrees, transfer to primary fermentor, pitch yeast, aerate.
  12. After 7-10 days of fermentation, transfer to Corney keg.

    Found the origins of this recipe on the internet 20+ years ago. Continue to adjust recipe from time to time. Recipe began with 48 oz of chopped fresh ginger root; pared it down to 40 oz (amount can certainly be adjusted to fit taste). Replaced cane sugar in original recipe with molasses. Lemons, molasses, and honey add subtle aromas and taste. Hibiscus flower syrup provides subtle flavor and some red color addition. Whether or not you like the taste of the end product, the brewing aromas are worth the effort! Has all the attributes of Ginger Rogers: a charmer with a taste for drama, flair, and adventure; a romantic with a killer sense of style. And no matter with whom she danced, she always did it backwards and in heels!

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  • Last Updated: 2026-04-14 19:19 UTC