Experimental Japanese Ginger IPA III Brew Session

Brew Session Info

Brew Date 2/11/2017

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

Alterations: Dissolved all DME in 6 gallons cold water. Brought up to 165F, then steeped grains in boil kettle for 30mins. **3/16/2017 : Go back to steeping grains separately in smaller amount of water on stove top ** Added Maris Otter LME @ 20 mins (turned heat off). Added another 5 mins to timer to bring back to boil. Rested for only 10 mins @ flameout. **3/16/2017 : Rest back to 20 mins next time ** Added spring water (about 1/4 gallon to bring up to 5.5 gallon in fermenter. Sprinkled yeast rather than re-hydrate. OG reading 1.057 @ 68.2 = 1.058 (should measure OG BEFORE adding spring water). 2/19/2016: FG reading 1.014 @ 66.0F = 1.014 (ABV 5.8%) Decided to drop temp to 60F to get yeast to fall out and stop fermentation to maintain sweetness. Still needs more ginger. Recommend doubling the amount next time. ** 3/16/2017 :Ginger bite too "hot" and "spicy". Try about 4.5oz of ginger next time ** ** 3/16/2017 :Should also test cold-pressing ginger vs boiling to promote sweetness ** Also, hop bitterness still on the strong side. Needs to be dialed back. Recommend drop to 45 IBUs. ** 3/16/2017: Hop is too subdued, but could be to reduced flameout. Do NOT reduce for sure. ** 2/20/2016: Lowered fermentation temp to 55F. 2/22/2016: Boiled 3oz of sliced ginger root for 20 mins in about 1/2 pint of water. Added to fermenter. Tasted the ginger solution before adding. A little hot/spicy. Consider cold pressing. 2/26/2016: FG reading 1.012 @ 58.0 = 1.012 (ABV 6.0%) Left it too long on the yeast. Need to either transfer to secondary or move to keg quicker. Also, the ginger comes across a little hot. Should look to squeeze/juice the ginger next time.

Boil

Pre-Boil Gravity

NaN (estimated)

Boil Volume

gallons liters 0.00 (gallonsliters estimated)

Boil Time

minutes minutes (60 minutes estimated)

Post-Boil Volume

gals liters

Gravity Estimates

Based on boiling 0.00 gallonsliters at NaN for 0 minutes, this will decrease your wort by 0.00 gallonsliters, bringing your after boil OG to NaN.

You wanted an OG of 1.060. It looks like it will be over.

Fermentation

Volume in Fermenter

5.5 gallons liters 5.00 (gallonsliters estimated)

Original Gravity

1.058 (1.060 predicted)

Final Gravity

1.012 (1.013 predicted)

Conditioning

Condition Date

2/26/2017

Bottle/Keg

Keg PSI

PSI

Tasting Notes (3)

Tasted on 3/11/2017 by Apprentice-Brewer-US-GA

Notes:

Ginger bite subdued some, but still a more spicy ginger than sweet ginger than desired. Suggest leaving the ginger AS IS, but increasing the malt via some 40L/60L crystal (go with a more sweet caramel per Palmer book), and increase hops a bit to come through more at the finish. Will accept higher alcohol and darker color to get balance right. Still nice and drinkable though.

Tasted on 3/4/2017 by Apprentice-Brewer-US-GA

Notes:

Sweetened up some. Ginger prominent and is not as spicy/hot as when first kegged. Hops pretty subdued.

Tasted on 2/26/2017 by Apprentice-Brewer-US-GA

Notes:

Get a hot ginger bite. Needs to be sweeter. May sweeten with conditioning. Hops stay in the background ... nice.

Recipe Facts

Experimental Japanese Ginger IPA III

American IPA

5.00 Gallons Liters Batch Size
6.00 Gallons Liters Boil Size
60 min Boil Time
1.060 OG
1.013 FG
59.6 IBU (tinseth) Bitterness
0.99 BG:GU
7.1° SRM Color
75% Efficiency
6.1% ABV Alcohol
203 per 12oz Calories

Go To Recipe