Recipe: Ginger Beer-Beer

Recipe Name: Ginger Beer-Beer 
Yeast: English Ale I

This beer was brewed as part of an internal Escarpment Labs Christmas Homebrew competition. Staff teamed up to brew something festive and delicious, and the beers were blindly judged by a selected panel of staff. This American Brown Ale beer ended up malty and gingery!

Author: Luisa Muhleisen 

Beer Style (BJCP): 19C American Brown Ale 

Batch Size: 25L (using RoboBrew)

Pre boil specific gravity: 1.049

Original gravity: 1.054 

Final gravity: 1.016

ABV (predicted): 5.0% 

Apparent attenuation: 75% 

 

IBU: 21
Color: 36 EBC 

 

Fermentables: 

2 kg (33.9%) — Weyermann Munich I — Grain — 14 EBC
2 kg (33.9%) — Briess Pale Ale Malt 2-Row — Grain — 6.9 EBC
1.2 kg (20.3%) — Wheat Flaked — Grain — 3.2 EBC
400 g (6.8%) — Briess Carapils — Grain — 3 EBC
300 g (5.1%) — Weyermann Carafa Special I — Grain — 630 EBC

Water profile: Guelph (Ca 120 Mg 30 Na 68 Cl 127 SO 130) 

Mash profile: 

Single infusion at 65°C for 60 min

Water additions:

0.5 g — Whirlfloc — Boil — 15 min
1 g — Yeast Lightning — Boil — 15 min

Hops/boil: 

20 g (10 IBU) — East Kent Goldings (EKG) 5% — Boil — 60 min
10 g (11 IBU) — Galena 14.2% — Boil — 30 min

Process notes:

• Ferment at room temperature (~23°C) 7-14 days
• 500g of raw ginger, peeled, added to keg after transferring beer off the yeast. Let sit for 5 days at 4°C before removing. 

Fermentation profile: 
N/A

BeerXML link:  https://web.brewfather.app/share/hDHiOQoZNJD8PB