Breakfast Ginger Ale

Home

Sign Up or Login

Breakfast Ginger Ale By Frank A spiced beer that’s built on
5.00 lb Pale Malt (2 Row) 1.00 lb Caramel/Crystal Malt - 80L 0.25 lb Chocolate Malt 0.25 lb Roasted Barley 0.50 oz Amarillo Gold [8.50%] (60 min) 0.50 oz Amarillo Gold [8.50%] (3 min) 5.00 oz Ginger Root (Boil 15.0 min) Misc 1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale Est Original Gravity: 1.036 SG (75% effeciency) Bitterness: 19.4 IBU Est Color: 20.0 SRM

Do a single infusion mash at higher temps around 156-158 for a little extra body. Add hops at times specified. Ginger is prepared by chopping into small bits and liquifying in a blender with a little bit of water and added to the boil with about 15 minutes remaining. I just do a single stage fermentation for this one (about 10 days) and bottle. It’s dark enough to mask a little cloudiness and a little extra yeast means it will carbonate more quickly. Prime with a little less sugar than normal for a cask-ale like mouthfeel--1 cup DME works for me.

This might be a little heavy on ginger for a lot of tastes but I like it just how it is. Ginger is a fun spice to use as it’s flavor profile changes quite a bit and very rapidly during the first few weeks after bottling.

about us
About RateBeer
FAQ
Contact/Feedback
New Beers

add
Advanced Search
Add A Beer
Add A Brewer
Add A Place
Events

membership
Log In
Edit Personal Info
Buy Premium Membership
Your Messages

the best
RateBeer Best
100 Beer Club
The Top 50