brew #004: pale ginger kids ale

Whew! I am exhausted after that grueling brew session. Fun, but tiring. This recipe was a joint-effort with my lovely fiancee Jenny, who has been gracious enough to let me brew away in our kitchen. We definitely went ginger crazy, and I could not have done it without her. This was a 2.5 gallon batch, with a ~1 gallon water top off. The trub losses on this were insane; so much plant/root matter floating around! Regardless the smell already was kicking with ginger so I am very excited to see how this joint effort will pan out.


Ingredients
1.70 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 64.2 %
0.50 lb Wheat Dry Extract (8.0 SRM) Dry Extract 18.9 %
0.25 lb Caramel/Crystal Malt – 80L (80.0 SRM) Grain 9.4 %
0.20 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 7.5 %
0.50 oz Cascade [8.70%] (60 min) 32.0 IBU
0.25 oz Simcoe [13.00%] (40 min) 21.0 IBU
0.20 oz Cascade [8.70%] (10 min) 4.6 IBU
0.30 oz Cascade [8.70%] (Dry Hop 3 days)
0.13 tsp Irish Moss (Boil 10.0 min)
0.50 items Lime Juice (Boil 5.0 min)
1.00 gm Lime Zest (Boil 3.0 min)
2.00 oz Ginger Root (Boil 55.0 min)
2.00 oz Ginger Root (Boil 8.0 min)
3.00 oz Ginger Root (Boil 30.0 min)
2.5 gal Chicago Water
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale [76 billion cells needed]


The Brew
Soundtrack: Mythbusters
Brew Beer: PBR


Stats
Original Gravity: 1.036 [projected est. was 1.043, I blame losses on insane trub losses]
Final Gravity:
Est. ABV:
IBU: 57.7
Color: 8 SRM
Brewed: 7/2/09
Bottled: 7/12/09 (for the non-serrano pepper aged bottles)

This entry was posted on Thursday, July 2nd, 2009 at 10:03 pm and is filed under brew stats. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.