Japanese Ginger IPA Beta Brew Session

Brew Session Info

10/30/2016
(Include any important notes from brew day until tasting)

Steeping: 1 gallon water @ 163F, added grains -> 160F (excellent). After 10 mins was at 157F. After 20 mins was at 145F (not good). Applied gentle heat, finished at 149F. Forgot to add sugar during boil. Added it towards end of rest. Used wort to dissolve sugar first before adding. Was able to chill wort to 75F (ground water is cooler now). 11/13: FG 1.010 @ 68.4F = 1.011 corrected. 81% attenuation (nice), ABV 6.7%.

Boil

Boil

NaN (estimated)
6.5 gallons liters 0.00 (gallonsliters estimated)
60 minutes minutes (60 minutes estimated)
5.25 gals liters

Gravity Estimates

Based on boiling 6.50 gallonsliters at NaN for 60 minutes, this will decrease your wort by 0.00 gallonsliters, bringing your after boil OG to NaN.

You wanted an OG of 1.063. It looks like it will be over.

Fermentation

5.1 gallons liters 5.00 (gallonsliters estimated)
1.062 (1.063 predicted)
1.011 (1.014 predicted)

Conditioning

11/13/2016
20
12 PSI

Tasting Notes (2)
Apprentice-Brewer-US-GA

Tasted on 11/26/2016 by Apprentice-Brewer-US-GA

Notes:

Too dry, and the hops are masking the ginger somewhat. Need to dial back the IBUs, and get some sweetness in, using either Carapils and/or a Dark Munich Malt. Should also consider a less attenuating yeast.

Apprentice-Brewer-US-GA

Tasted on 11/13/2016 by Apprentice-Brewer-US-GA

Notes:

Tasted prior to kegging (from fermenter). Pretty clear. Lighter color than last time. More a golden straw color (good). Nice ginger bite. Clean bitterness from the hop. Got a slight sweetness up front too. Cannot wait to get this in the keg and carbonated.

Recipe Facts

Japanese Ginger IPA Beta
American IPA
  • 5.00 Gallons Liters Batch Size
  • 6.25 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.063 OG
  • 1.014 FG
  • 70.6 IBU (tinseth) Bitterness
  • 1.12 BG:GU
  • 7.8° SRM Color
  • 75% Efficiency
  • 6.3% ABV Alcohol
  • 212 per 12oz Calories
Go To Recipe
© 2025 by brewgr.com. All Rights Reserved.