Method:All Grain Style:Cream Ale Boil Time:60 min Batch Size:6 gallons
(fermentor volume) Pre Boil Size:8 gallons Post Boil Size:6 gallons Pre Boil Gravity:1.055
(recipe based estimate)
Post Boil Gravity:1.074
(recipe based estimate)
Efficiency: 63.5%
(brew house) Source:David P Medici Calories:242 calories
(Per 12oz)
Carbs:18.8 g
(Per 12oz)
2020 Wort Share Beer 14 Plato, 99% 2 row, 1% acidulated malt
2/1/2020
Brew time finished after pitching at 8 pm.
80F at 1.072 = 1.074 g/ml
Did not use mash tun, on stove top.
Accessory grains: 5.8 gallons
9 hours later bubbling.
Air-lock stopped day 4. Opened took gravity on the 6th found it to be 1.014 g/ml. Took sample and tasted, definitely ginger very sweet still. Added 2 tablespoons of yeast energizer. Placed in slightly warmer place.
Bubbles started again 20 minutes later probably from the agitation
2/13/2020
Checked gravity, clarity and color, and a taste test.
SG 1.012, cloudy straw, Cream-ale ish plus egg from gasses from fermentation over all ginger.
Transferred into secondary.
2/15/2020
Took gravity no change 1.012 g/ml
Ginger flavor slightly more warm and with a slight ginger ale burn.
Added 2.75 oz of shaved ginger in a sanitized grain bag and canning jar for weight to keep the ginger in full contact with the beer.
2/21/20
Checked Gravity found it had dropped to 1.010 and cleared substantially. Slightly disappointed with the ginger taste and mouth feel. No where near the ginger that I had expected considering adding more ginger later today. ABV now hovering 8.8%. I am expecting no color change, but maybe another point lower in a week or two.
3/1/2020
Checked gravity found it has stayed at 1.010 and has stayed clear. The ginger taste is mild but good rounded flavor. Calculated abv 8.84% Bottling and subsequent carbonation fermentation will more than likely yield a FG at time of pour of 1.008 g/ml or 9%. I will leave beer in secondary until bottling later this week.
3/8/202
Bottled w 5.4 oz Light Malt Extract
Taste more ginger than I expected, decent finish, not sweet, light mouth feel. Did something new to estimate increase in abv in the bottle after bottle conditioning. I took pre sugar and post sugar readings.
Pre Sugar = 1.010
Post Sugar = 1.102
This would equal 0.26 % ABV increase if all the sugar that is convertible converts to alcohol 9.08% in the bottle.
Bottled:
11.5 1
12 oz 55
22oz 1
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NEW Water Requirements:
Imperial Ginger Cream Ale
Equipment Profile Used
System Default
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Water Requirements:
Imperial Ginger Cream Ale
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