6 replies to this topic

[chadm75]

Took a little bit of a different spin to the Norther Brewer Holiday Red Ale recipe.  Subbed MO base for 2-Row Pale, and added the cinnamon and ginger.  Also wanted to use an American yeast and have had 1272 sitting in the fridge waiting to get to work.  

 

Brewed this yesterday and it's cranking away at 66°.

 

10 lbs. - 2-Row

1.5 lbs. - Vienna Malt

1 lb. - White Wheat Malt

1/2 lb. - 80C

1/4 lb. - 10C

1/4 lb. - Chocolate Malt

 

2/3 oz. - Magnum (whole) @ 60 mins

1 oz. - Stryian Goldings (pellet) @ 10 mins

 

2 oz. - Orange Peel @ 5 mins

1 tsp. - Cinnamon @ 5 mins

1 tsp. Ginger @ 5 mins

 

WYeast 1272

 

OG: 1.056 - SRM: 14 - ABV: 5.8% - IBU: 40

 

 

[Bklmt2000]

Looks pretty good to me!

[ChicagoWaterGuy]

Yup, looks nice.

[deejaydan]

Should be good.  I'm not a huge orange peel fan, but if you like it, go for it!

[positiveContact]

do people typically use dry ginger for something like this?  I would imagine fresh ginger would provide more zing but that may not be the goal.

[deejaydan]

Dried or candied Ginger is what I would have used if I had it.  Just didn't want to make another trip to the spice shop for it.  I had ginger on hand for cooking, so I used that. I've heard that the powdered ginger is super strong, and just hot if you use it in brewing.

[positiveContact]

i rarely use dried ginger except for baked goods but this is a x-mas ale so it probably makes sense.  for a saison or something similar with ginger I think I'd want to use fresh.