This recipe has been brewed 1 time(s)
Brew Session: Experimental Japanese Ginger IPA
Apprentice-Brewer-US-GA
9/5/2016 12:00:00 AM
- Boil
- Fermentation
- Conditioning
- Tasting Notes
Steeping the grains, started at 165F strike, had to add a little ice to bring down to 156F once the grains were in. At 15 min was down to 148F, put on burner low. Unfortunately walked away and forgot about it. Got up to 177F. Ouch. Well, not going to start over, but immediately pulled the grains out (21 min steep). We will see. Want to go with a dark crystal malt next time anyway.Also, not using a Safale-US-05 yeast, but a Danstar (Lallemand) BRY-97, an American West Coast Ale Yeast.Boil ...
Recipe Facts
Experimental Japanese Ginger IPA
American IPA
- 4.00 Gallons Liters Batch Size
- 5.00 Gallons Liters Boil Size
- 60 min Boil Time
- 1.070 OG
- 1.016 FG
- 68.1 IBU (tinseth) Bitterness
- 0.97 BG:GU
- 8.0° SRM Color
- 75% Efficiency
- 7.0% ABV Alcohol
- 238 per 12oz Calories
