Experimental Japanese Ginger IPA Brew Session

Brew Session Info

Brew Date 9/5/2016

Notes (Include any important notes from brew day until tasting)

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 Gravity 1.063 @ 83F, 1.069 corrected. OG in Fermenter 1.076 @ 83.4F, 1.082 corrected (too high). Added water to round up to 4 gallons (was only 3.5 gallons). Re-measured. OG now 1.064 @ 78.4F, 1.069 (much better). Fermenter temp set to 65F. 9/15/2016 (Day 9) : FG 1.014 @ 66.2F, 1.015 corrected. Upped fermenter temp to 68F. Concerned ginger not as prominent as hoped. Consider mincing/grating the ginger next time. 9/24/2026 (Day 0 : FG 1.014 @ 68F, 1.016 corrected. Kegged / carbonation set at 12 PSI.

Boil

Pre-Boil Gravity

1.069 NaN (estimated)

Boil Volume

5 gallons liters 0.00 (gallonsliters estimated)

Boil Time

60 minutes minutes (60 minutes estimated)

Post-Boil Volume

4.2 gals liters

Gravity Estimates

Based on boiling 5.00 gallonsliters at 1.069 for 60 minutes, this will decrease your wort by 0.00 gallonsliters, bringing your after boil OG to 1.069.

You wanted an OG of 1.070. It looks like it will be under.

Fermentation

Volume in Fermenter

4 gallons liters 4.00 (gallonsliters estimated)

Original Gravity

1.069 (1.070 predicted)

Final Gravity

1.016 (1.016 predicted)

Conditioning

Condition Date

9/24/2016

Bottle/Keg

Keg PSI

12 PSI

Tasting Notes (3)

Tasted on 10/9/2016 by Apprentice-Brewer-US-GA

Notes:

Ginger very prominent. Got the raw ginger edge a bit. Needs to be a little sweeter. Need some unfermentables in there to fully balance out the ginger bite.

Tasted on 9/24/2016 by Apprentice-Brewer-US-GA

Notes:

Ginger more prominent. Hops give a nice bitter finish. Good balance between the ginger bite and the hop bitterness at the tail. One blends into the other, so you are not quite sure where one ends and the other starts. Good mouthfeel. Not sure I will be needing to do much more with the ginger next time except finely chop/mince it.

Tasted on 9/15/2016 by Apprentice-Brewer-US-GA

Notes:

Only 9 days. Yeast cake just settled. Can taste the ginger, but not strong. Still very raw.

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

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