Ginger Beer Brew #2!

Summer Break and it's time to return to and tweak my Ginger Beer recipe. Last year's brew was almost undrinkably bitter at first but after a month of lagering settled in to a delicious and gingery beer!                                                                  Changes this year involve ditching the Sterling hop and going with just Centennial and EKG hops. I will be juicing 2.5 lbs of ginger and dosing it into the boil. As with the first batch, the ginger pulp will be added into the very end of the boil in a muslin bag to heat sanitize it during the whirlpool and I will transfer the ginger over to the conical for fermentation.

The ginger juice will be dosed in as follows: 250 ml at 60 mins 300 ml at 10 mins 200 ml at 0 mins. Full recipe after the break.

Brewing Steps: Ginger Beer 2

American Pale Ale

Type: All Grain	Date: 24 May 2014
Batch Size (fermenter): 10.00 gal	Brewer: Jim Parker
Boil Size: 13.44 gal	Asst Brewer:
Boil Time: 90 min	Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Final Bottling Volume: 9.25 gal	Brewhouse Efficiency: 72.00
Fermentation: Ale, Single Stage	Taste Rating(out of 50): 30.0
Taste Notes:

Prepare for Brewing
	Create a yeast starter with 2.00 l of wort
	Clean and Prepare Brewing Equipment
	Total Water Needed: 16.60 gal
Mash or Steep Grains
	Mash Ingredients Amt Name Type # %/IBU 8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 44.4 % 8 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2 44.4 % 2 lbs Munich Malt - 10L (10.0 SRM) Grain 3 11.1 %
	Mash Steps Name Description Step Temperature Step Time Mash In Add 26.50 qt of water at 162.5 F 150.0 F 75 min
	Fly sparge with 9.98 gal water at 168.0 F First Wort Hops Amt Name Type # %/IBU 1.00 oz Centennial [10.00 %] - First Wort 90.0 min Hop 4 24.6 IBUs
Boil Wort
	Add water to achieve boil volume of 13.44 gal
	Estimated pre-boil gravity is 1.039 SG
	Boil Ingredients Amt Name Type # %/IBU 40.00 oz Ginger Root (Boil 0.0 mins) Herb 5 -
	Steeped Hops Amt Name Type # %/IBU 1.00 oz Centennial [10.00 %] - Steep/Whirlpool 20.0 min Hop 6 5.7 IBUs 1.00 oz Goldings, East Kent [5.00 %] - Steep/Whirlpool 20.0 min Hop 7 2.9 IBUs
	Estimated Post Boil Vol: 11.44 gal and Est Post Boil Gravity: 1.048 SG

Cool and Prepare Fermentation
	Cool wort to fermentation temperature
	Transfer wort to fermenter
	Add water to achieve final volume of 10.00 gal
	Fermentation Ingredients Amt Name Type # %/IBU 1.0 pkg Dry English Ale (White Labs #WLP007) [35.49 ml] Yeast 8 -
	Measure Actual Original Gravity _______     (Target: 1.048 SG)
	Measure Actual Batch Volume _______     (Target: 10.00 gal)
Fermentation
	24 May 2014 - Primary Fermentation (14.00 days at 67.0 F ending at 67.0 F)
	Dry Hop and Prepare for Bottling/Kegging
	Measure Final Gravity: _________  (Estimate: 1.010 SG)
	Date Bottled/Kegged: 07 Jun 2014 - Carbonation: Keg with 14.89 PSI
	Age beer for 30.00 days at 65.0 F
	07 Jul 2014 - Drink and enjoy!
Notes
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