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Ginger's Ale
American Barleywine • All Grain • 3.7 gal
Annual Ale
January 2, 2004 pm 03:39pm
0.0/5.0 0 ratings
Ingredients (All Grain, 3.7 gal)
- 6 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- 1 oz
Columbus - 13.6 AA% pellets; boiled 60 min
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
- 0.25 oz
Simcoe® - 9.5 AA% pellets; boiled 15 min
Simcoe®
Used for aromatic, and especially bittering properties.
-
White Labs WLP885 Zurich Lager
White Labs WLP885 Zurich Lager
Swiss style lager yeast. With proper care, this yeast can be used to produce lager beer over 11% ABV. Sulfur and diacetyl production is minimal. Original culture provided to White Labs by Marc Sedam. Available Sept.-Oct.
Style (BJCP)
Category: 19 - Strong Ale
Subcategory: C - American Barleywine
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.037 | 1.080 - 1.120 |  |
| Terminal Gravity: | 1.009 | 1.016 - 1.030 | |
| Color: | 12.3 SRM | 10 - 19 | |
| Alcohol: | 3.6% ABV | 8% - 12% | |
| Bitterness: | 103.0 IBU | 50 - 120 | |
Discussion
Brewed
2004-02-11 2:31pm
Brewed 1/24/04 OG 1.14 the DME helped bulk up the gravity. Horizon hops (14.6% aa) were used 60minutes 1oz
Secondary
2004-02-11 2:34pm
Racked to secondary 2-08-04 and dry hopped with 1oz Simcoe (9.5%aa) SG at 1.060. Only 0.030 to go. Tastes great malty, too much right now but hopefully in 1-2 weeks it will be done, ie closer to 1.030
category?
2005-10-04 12:46pm
Barley wine? (Maybe in Utah)
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