Ginger Dinger - Beer Recipe - Brewer's Friend

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Ginger Dinger

163 calories 18.8 g 12 oz
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Beer Stats
Method: All Grain
Style: International Dark Lager
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.081 (recipe based estimate)
Post Boil Gravity: 1.162 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 163 calories (Per 12oz)
Carbs: 18.8 g (Per 12oz)
Created: Wednesday November 27th 2019
1.049
1.015
4.4%
23.6
18.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb American - Pilsner8.5 lb Pilsner 37 1.8 82.9%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 9.8%
6 oz American - Chocolate6 oz Chocolate 29 350 3.7%
6 oz Belgian - Special B6 oz Special B 34 115 3.7%
10.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 23.05 66.7%
1 oz Mount Hood1 oz Mount Hood Hops Pellet 4.8 Aroma 1 min 0.6 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Ginger Spice Mash 10 min.
0.25 oz Corriander Spice Mash 10 min.
0.25 tsp Irish Moss Fining Mash 10 min.
 
Yeast
White Labs - Cry Havoc WLP862
Amount:
1 Each
Cost:
Attenuation (avg):
68%
Flocculation:
Med-Low
Optimum Temp:
68 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
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
3.8 gal Strike 152 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 154 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.84 15.4  
Mash volume with grains (equipment estimates 1.16 g | 4.7 qt) 4.66 18.7  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume (equipment estimates 0.8 g | 3.2 qt) 0.69 2.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.11 g | 12.5 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 1.5 6  
Top off amount 3.5 14  
Going into fermentor 5 20  
Total: 4.53 18.1
Equipment Profile Used: System Default
 
Notes

Hopstand for 15 minutes prior to chilling.

Pitch the yeast when temperature of wort is about 70°F (21°C). Once visible signs of fermentation are evident, ferment at temperatures of about 55°F (12.5°C) for about one week or until fermentation shows signs of calm and stopping. Rack from primary to a secondary. If you have the capability, “lager” the beer at temperatures between 35 and 45°F (1.5–7°C) for 3 to 6 weeks.

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  • Last Updated: 2020-01-16 04:20 UTC