Back to SearchGinger Dinger
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Beer Style: Herb and Spice, Specialty
Recipe Type: all-grain
Yield: 5 gallons
Description:
Adapted from 'Ginger Dinger 2017' in the March/April 2017 Zymurgy magazine (original recipe found on page 94). Increased the amount of Munich malt to more closely match recipes OG and SRM. The SRM was a bit lower than the original recipe. Dark Belgian Candi Sugar was used to substitute the Belgian Special B malt. Belgian Special B malt can be thought of as a very dark crystal malt, which is not currently available as a gluten free malt. Another option is to increase the crystal malt and drop the candi sugar, and then slightly adjust the chocolate malt to make up the difference in color. The original recipe has an SRM of 24.
Ingredients:
- 10.7 LBS Munich Millet Malt
- 1 LB Crystal Millet Malt or 1.4 LBS Crystal Rice Malt
- 6 OZ Chocolate Millet Malt
- 1.5 - 2 LBS Rice Hulls
- 6 OZ Dark Belgian Candi Sugar
- 1.75 OZ German Hallertauer Hops
- 1 OZ Mt Hood or Santiam Hops
- 8 OZ Freshly grated ginger
- 0.25 OZ Freshly crushed coriander seed
- 1/4 TSP Irish Moss
- German or Bavarian style lager yeast
Additional Instructions
Primary Ferment: 7 daysSecondary Ferment: 3 - 6 weeks
Beer Profile
Original Gravity: 1.47Final Gravity: 1.011
Alcohol by Vol: 4.7%
Color SRM: 16.5
Bitterness IBU: 31.0
Recipe Type: all-grain
Yield: 5.0 Gallons
Procedure:
Perform a Single Infusion Mash at 163.4 F for 90 to 120 minutes; or Step Mash at 155-165F for 90 to 120 minutes followed by 140-150F for 90 to 120 minutes with SEBAmyl BAL 100 or Termamyl, and SEBAmyl L enzymes. Use the appropriate amount of rice hulls to ensure circulation and filtration.
Allow to achieve hot break and maintain rolling boil.
Add Dark Belgian Candi Sugar at start of boil after hot break.
German Hallertauer hops @ 60 min
Grated ginger, crushed coriander, and Irish moss @ 10 min
Mt Hood or Santiam hops @ 1 min
Ferment for one week at about 55 F, and if able to 'lager' between 35 and 45 F for 3 to 6 more weeks in secondary.