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Orange-Ginger Beer
Spice, Herb, or Vegetable Beer • Extract • 5.5 gal
Aaron J.
January 30, 2002 am 10:10am
0.0/5.0 0 ratings
Ingredients (Extract, 5.5 gal)
- 1 lbs
Crystal Malt 10°L
Crystal Malt 10°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 1/2 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 6.6 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 1.5 oz
Willamette - 4.9 AA% pellets; boiled 45 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- .5 oz
Styrian Goldings - 5.2 AA% pellets; boiled 15 min
Styrian Goldings
Mild, pleasant.
- .5 oz
Willamette - 4.9 AA% pellets; boiled 5 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- .25 oz
Hallertau - 4.0 AA% pellets; boiled 15 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1 tsp
Irish Moss, 15min. - (omitted from calculations)
Irish Moss, 15min.
- 2 oz
Orange Peel, Grated and Pulp - (omitted from calculations)
Orange Peel, Grated and Pulp
- 8 oz
Fresh Ginger, Peeled, Thinly Sliced - (omitted from calculations)
Fresh Ginger, Peeled, Thinly Sliced
-
White Labs WLP033 Klassic Ale Yeast
White Labs WLP033 Klassic Ale Yeast
Traditional English style, single strain yeast. Produces signature ester character, and does not mask hop character. Leaves ale with a slightly sweet malt character. Best for bitters, milds, porters, and stouts. Also good for Scottish style ales. Availabl
Notes
Ginger orange peel and sections in with 45 min. Willamettes, and removed before secondary ferment. Orange measurement is actually 2 oranges not 2 ounces.
Style (BJCP)
Category: 21 - Spice/Herb/Vegetable Beer
Subcategory: A - Spice, Herb, or Vegetable Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.048 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.010 | 0.995 - 1.035 | |
| Color: | 18.4 SRM | 1 - 50 | |
| Alcohol: | 4.9% ABV | 2.5% - 14.5% | |
| Bitterness: | 27.9 IBU | 0 - 100 | |
Discussion
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