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Ginger Rodgers

212 calories 21.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Jay Thomas
Rating:
5.00 (1 Review)

Calories: 212 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Wednesday June 5th 2019
1.064
1.015
6.4%
0.0
3.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Belgian - Pilsner11 lb Pilsner 37 1.6 86.3%
1 lb Tate and Lyle - Golden Syrup1 lb Golden Syrup - (late boil kettle addition) 40 1 7.8%
0.50 lb German - CaraFoam0.5 lb CaraFoam 37 1.8 3.9%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 2%
12.75 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 each Lime zest Flavor Boil 10 min.
0.10 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
0.50 each Whirlfloc Water Agt Boil 10 min.
8 each Juice from fresh squezed limes Flavor Boil 10 min.
2.50 lb Ginger root Flavor Whirlpool 30 min.
 
Yeast
Wyeast - Denny's Favorite 50 1450
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
60 - 70 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 163 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Eldorado Springs
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.25 qt Dough in @ 164 degrees. Infusion -- 152 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.41 17.6  
Mash volume with grains 5.35 21.4  
Grain absorption losses -1.47 -5.9  
Remaining sparge water volume (equipment estimates 4.23 g | 16.9 qt) 4.81 19.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.92 g | 27.7 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9.22 36.9
Equipment Profile Used: System Default
 
Notes

Boil the ginger for the last 10 minutes then steep for 30. Inside of a hop spider bag.

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  • Last Updated: 2022-06-06 15:45 UTC