Ginger Ale

A Ginger Ale with a full body and some Melanoidin Malt to give a malty sweet Ginger Ale with citrus note from Amarillo and Citra!

Vital Statistics

Volume 10 litres
OG 1045
Boil Volume 12 litres
Boil gravity 1037
Alcohol (ABV) 4.5-4,7 %
Colour 10 EBC (Golden)
Bitterness 34 IBU
BU:GU 0.76
FG 1011

Fermentables

Maris Otter Pale Malt 5 EBC 1800 g 82 %
Melanoidin Malt 40 EBC 100 g  5 %
Cara Pils 4 EBC 200 g  9 %
Flaked Oats 4 EBC 100 g  5 %
Dextrose Carbonation 0 EBC 55 g
2200 g

Mash schedule

67-68´C for 75 min –> mash-out at 72´C for 10 min.

Hops

Brewers Gold 6.1 % 12 g 75 min
Citra 11.0 % 2 g 75 min
Citra 11.0 % 2 g 15 min
Amarillo 6.5 % 2 g 15 min
Citra 11.0 % 4 g 5 min
Amarillo 6.5 % 4 g 5 min
Amarillo 6.5 % 16 g dry
Citra 11.0 % 10 g dry

Misc Ingredients

Ginger 36 g End of boil 15 min
Orange peel (sweet) 20 g End of boil 15min
Irish moss 5 g End of boil
Lactic acid 80% 2.5 g End of boil

Fermentation

Fermentation Safale S-04 18 °C 15 days
Fermentation No yeast added 3 °C 5 days
Fermentation No yeast added 23 °C 14 days
Fermentation No yeast added 3 °C 14 days

Details

Rehydrated the yeast.

Brew Log:

https://beercalc.org/?t=134213

https://beercalc.org/?t=137684