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 parliament666
zymurgist
Registered: 08/22/11
Posts: 45
Loc: KY, USA
Last seen: 13 days, 3 hours
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 Imperial ginger cream braggot
#15750692 - 02/02/12 06:02 AM (3 months, 25 days ago) |
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this is an AG version of an extract brew i did 6 months ago. the first batch i did of this is one of my favorites date. i'll be racking it this weekend can't wait to see how its doing but it's been bubbling like a mad man. i should be able to compare is the original in 3 weeks i have a couple of bottles left. i'm excited to see how they compare as this one has twice the fermentables and ginger as the original and no DME.
imperial ginger cream braggot (6 gallon)
mash- 6 lbs. 8 oz. 2 row
1 lb. 12 oz. caramel/crystal malt 80L
1 lb. 8 oz. Belgian biscuit malt
1 lb fresh ginger (ground up with food processor)
mash at 155 degrees F with 5.5 gallons for 60 minutes
add just under 2 gallons boiling and let rest for 15 minutes
sparge as usual
boil- 60 minutes 0.75 oz Fuggle hops
60 minutes 1 lb frest ginger
60 minutes 1 lb. lactose sugar
10 minutes 1.5 oz fuggle hops
10 minutes 1 lb frest ginger
just after i stopped the boil i add 6 lbs of honey and let dissolve then use wort chiller to bring down temp.
once is reaches 75 degree F i rack into 6 gallon carboy and pitch with Safbrew S-33 dry yeast
rack after fermentation has slowed once in secondary add 32 oz. organic non concentrate orange juice with no preservatives (i bought this at trader joes) and also add 2 full vanilla beans.
let condition 1 more week then bottle and let bottle condition 2 weeks(or force carbonate with corny keg and bottle from there)
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 trANce
foolish
Registered: 11/20/11
Posts: 5,754
Loc: Florida
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parliament666
zymurgist
Registered: 08/22/11
Posts: 45
Loc: KY, USA
Last seen: 13 days, 3 hours
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 Re: Imperial ginger cream braggot [Re: trANce]
#15750780 - 02/02/12 06:52 AM (3 months, 25 days ago) |
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your loss
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kingboomer
smurfhouse archetect
Registered: 06/15/04
Posts: 556
Loc: Rocky Mountain High!!!! 
Last seen: 1 day, 14 hours
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Sounds really good. I've never heard of useing OJ tho, how does that make it taste?
-Kingboomer
--------------------
Hole in the sky/
take me to heaven..
window in time/
through it I'll fly...
-Black Sabbath
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parliament666
zymurgist
Registered: 08/22/11
Posts: 45
Loc: KY, USA
Last seen: 13 days, 3 hours
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Re: Imperial ginger cream braggot [Re: kingboomer]
#15772636 - 02/07/12 06:51 AM (3 months, 20 days ago) |
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it just adds a nice citrus fruit flavor it's pretty mild considering how much ginger is used but. its no different from using other fruits as long as you make sure your juice has no preservatives. juice and fruit are also best when added in the secondary because if you add it before most of the flavor will be lost due to the C02 that builds up during a vigorous primary fermentation. same thing goes for dry hopping in my experience.
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geokills
☼··· º¿° ···☼
Registered: 05/08/01
Posts: 16,496
Loc: city of angels
Last seen: 1 hour, 21 minutes
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Interesting recipe, never seen anything quite like it. Is this your first all grain batch? Did you measure your starting gravity? What is "sparge as usual"?
I ask these questions because, though you may think that this new beer has twice the fermentables as the original extract version, that will only be the case if your mash efficiency is the same as (or higher than) whatever efficiency calculation you used to determine your relative wort strength. If you sparged appropriately, obtained a solid efficiency verified with a gravity reading, please excuse my inquiry. I only ask because you didn't provide the respective gravity readings or sparge detail, and it is not uncommon for first time all-grain batches to be a little bit unpredictable!
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┼ ··∙ long live the shroomery ∙·· ┼
...╬π╥  ╥π╬...
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parliament666
zymurgist
Registered: 08/22/11
Posts: 45
Loc: KY, USA
Last seen: 13 days, 3 hours
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Re: Imperial ginger cream braggot [Re: geokills]
#15782613 - 02/09/12 06:41 AM (3 months, 18 days ago) |
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no i'm not sure how many AG batches ive done but i've been brewing for about 2 years and switched to allgrain after doing extract for about 2 and half months the original gravity was measured at 1.087 and when i sparge i usually drain out the bottom of the mash tun and then run the wort over top for about 15 minutes before draining it all into my kettle.
the original recipe had
-4 lb. honey
-3 lb. light DME
-1 lb. american 2 row
-1 lb. crystal malt 80
i only used 2 pounds of ginger originally and only 16 oz. of orange juice
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parliament666
zymurgist
Registered: 08/22/11
Posts: 45
Loc: KY, USA
Last seen: 13 days, 3 hours
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i'm glad you asked about gravity by the way. I checked my software after posting a moment ago and realized i only got about 65% mash efficiency which isn't terrible but it could have been better. any tips on improving this would be appreciated
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kingboomer
smurfhouse archetect
Registered: 06/15/04
Posts: 556
Loc: Rocky Mountain High!!!!
Last seen: 1 day, 14 hours
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Very cool  gonna have some pics for us when it's ready?
-Kingboomer
--------------------
Hole in the sky/
take me to heaven..
window in time/
through it I'll fly...
-Black Sabbath
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parliament666
zymurgist
Registered: 08/22/11
Posts: 45
Loc: KY, USA
Last seen: 13 days, 3 hours
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Re: Imperial ginger cream braggot [Re: kingboomer]
#15794037 - 02/11/12 05:28 PM (3 months, 15 days ago) |
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Sure I'll get some pics up tomorrow when we bottle
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parliament666
zymurgist
Registered: 08/22/11
Posts: 45
Loc: KY, USA
Last seen: 13 days, 3 hours
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some pics of the ginger in the fermentor and everything else i have fermenting 
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kingboomer
smurfhouse archetect
Registered: 06/15/04
Posts: 556
Loc: Rocky Mountain High!!!!
Last seen: 1 day, 14 hours
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Looks like you don't need the blow off tubes any more, or is that what you're useing as an airlock?
-Kingboomer
--------------------
Hole in the sky/
take me to heaven..
window in time/
through it I'll fly...
-Black Sabbath
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penelope_tree
Trash Boat
Registered: 07/31/09
Posts: 2,377
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in the name of all things holy, this sounds divine.
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parliament666
zymurgist
Registered: 08/22/11
Posts: 45
Loc: KY, USA
Last seen: 13 days, 3 hours
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yea that's just how i do my airlock i have an abundance of growlers and i just never really liked percolators
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