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Lee's gingered ale
Specialty Beer • Extract • 5 gal
A test of a recipe and a recalculation of a beertown recipe
April 1, 2003 pm 02:57pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .75 lbs
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- .5 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 3.5 lbs
Liquid Dark Extract
Liquid Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 2.5 lbs
Dry Dark Extract
Dry Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 2.0 oz
Cascade - 5.0 AA% pellets; boiled 59 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1.0 oz
Willamette - 5.0 AA% pellets; boiled 1 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 3.0 oz
Grated Ginger - (omitted from calculations)
Grated Ginger
-
Wyeast 1275 Thames Valley Ale™
Wyeast 1275 Thames Valley Ale™
Produces classic British bitters, rich complex flavor profile, clean, light malt character, low fruitiness, low esters, well-balanced.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.010 | 0.995 - 1.035 | |
| Color: | 24.8 SRM | 1 - 50 | |
| Alcohol: | 5.4% ABV | 2.5% - 14.5% | |
| Bitterness: | 36.8 IBU | 0 - 100 | |
Discussion
ginger
2007-05-23 6:55pm
how long did you boil the ginger, and if you were to brew a lighter beer with ginger would you recomend using less? Love, James
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