Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
4 lb |
Cane Sugar4 lb Cane Sugar - (late boil kettle addition) |
|
46 |
0 |
88.9% |
|
0.50 lb |
Brown Sugar0.5 lb Brown Sugar - (late boil kettle addition) |
|
45 |
15 |
11.1% |
|
4.50 lbs / $ 0.00
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
3 each |
Cinnamon stick
|
|
Spice |
Boil |
1 hr. |
|
14 oz |
Ginger
|
|
Spice |
Boil |
1 hr. |
|
3 each |
Clove
|
|
Spice |
Mash |
1 hr. |
|
6 each |
Lemons
|
|
Flavor |
Mash |
0 min. |
|
3 each |
Limes
|
|
Flavor |
Mash |
0 min. |
Target Water Profile
Balanced Profile
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
|
0 |
0 |
0 |
0 |
0 |
0 |
OG 1/15/23: 1.061 (Temperature adjusted)
The wort is tasty. Very bold lemon with a warming spice in the background. I personally wish I used a bit more ginger. Next time I would use maybe 1.5 lbs of ginger. The spice is still there, but takes a back seat. As it starts to dry out and carbonate, the ginger might come back though.
Gravity 1/28/23: 1.030 |ABV: |
Notes
- Finely (and I really do mean finely) dice your ginger and put into a steeping bag.
- Cut your 6 lemons and 3 limes into quarters, squeezing each one into the water. Once squeezed, throw the slices in the water.
- Add your 3 cinnamon sticks and 3 cloves.
- Boil for 60 minutes.
- Once 60 minutes has been reached, remove all of your steeping items and add your sugar. Boil an additional 10 minutes to sterilize the sugar.
Note: I found that by leaving the steeping items in the water, they tend to absorb the sugar, thereby affecting your gravity.
- Dilute the wort with your other 2 gallons of water to chill it quicker. Aerate, then pitch your yeast.
- Take continuous gravity readings, and stop around 1.011 or 1.010. The higher the gravity, the sweeter and more syrupy it will be. 1.011 is a good cross between sweet with just enough dryness.
- Once FG is acheived, bottle using a plastic bottle to tell where your carbonation is at. Once carbonation has been acheived, pasteurize and you're done.
Other notes: Ginger and citrus slows the fermentation process, this can take up to a month or more, have patience and you'll get there.
I opted to use a champaigne yeast, as EC-1118 has almost no flavor profile, and has a huge ideal temperature range. This makes it easier to make this year-round.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2023-01-28 21:51 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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