BrewBlog: HallucinoGinger Ale
General Information
Method: Extract
Cost: 45

**Before starting the batch, usually the day before, you neet to make crystalized ginger. Take about a pound and a half of fresh ginger root, peel and slice thin. Add to water to cover(just over) and 2 cups of sugar, (+/-). BTB and then simmer till hard ball stage (abt 25 to 30 min). Place ginger on parchment paper and retain ginger sugar water for beer. This could be done while steeping grains, but use caution not to burn the ginger. Cut up about two thirds cup fresh ginger.


 Tasting/Drinking notes--Ok, After all this, I recomend drinking with a buddy. This turned out to be a high alcahol beer that may have different effects for the individual consuming this highly toxic beverage. The buddy is recommended for safe ride home, prevention to keep you out of the paper and to record anything you might need remembering the next day.

If you make this beer for any reason, and you want to keep it within a reasonable level for drinking, cut back on the malt to about 5 pounds. I think the sugar that was added (sugar from the candied ginger) and the honey at the end, set this over the edge. A good add but that needs to be cut back a bit. // 2 weeks in keg has revealed a spectacular color and flavor. Do not change anything.

Scale Recipe
Enter desired final yield (volume):
7.00 pounds LME - Amber 77.8% of grist
7.00 pounds Total Extract Weight 77.8% of grist
Malts and Grains
3.00 pounds Honey (Clover)  
0.75 pounds Sucrose (Table Sugar)  
1.5 Ginger @ 60 minutes  
Name: Safale
Manufacturer: Fermentis
Product ID: US-05
Type: Ale
Flocculation: Medium
Attenuation: 75-79%
Alcohol Tolerance: Medium
Temperature Range: 59–75°F
Amount: 10 gr
Equipment Profile

Grant W Equipment

Batch Size: 5 gallons Boil Volume: 3 gallons
Evaporation Rate: 9% per hour Mash Tun Dead Space: 6 gallons
Efficiency: 75% Mash Tun Weight: 2 pounds
Hop Utilization: 100% Mash Tun Volume: 2 gallons
Loss: gallons Mash Tun Specific Heat:
Mash Profile

Two Temperature Mash, Medium Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4

Mash with a direct heat source to maintain temperature.


# Name Type Time Temp. Description
1 Protein Rest 30 min. 122°F Add 100% of mash water at 129° F / 54° C
2 Saccharification 45 min. 154°F Heat to 154° F / 68° over 15 minutes
3 Mash Out 10 min. 168°F Heat to 168° F / 75° C for at least 10 minutes
Water Profile

Denver, Colorado

Calicum: 31.5 ppm
Bicarbonate: 104 ppm
Sulfate: 50.8 ppm
Chloride: 23.5 ppm
Sodium: 21.4 ppm
Magnesium: 8.5 ppm
PH: 7.8%
Tasting Reviews
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