Panama Hat Gingered Ale II
Specifics
Reference
Style:
Brew Date: April 06, 2009
Tap Date: September 21, 2009
Yield: 2.5 gallons
Calories: 147 (12 ounces)
Conditioning: Bottles
ABV: 5.6%
ABW: 4.4%
Bottling ABV: 6.1%
Batch No: 5003
OG: 1.046
OG (Plato): 11.43° P
Reading 1: 1.009  (13 days)
Reading 2: 1.004  (158 days)
FG: 1.004
FG (Plato): 1.03° P
Real Extract: 2.91° P
App. Atten.: 91%
Real Atten.: 74.5%
Status: Bottled
General Information
Method: Extract
A half batch of the Panama Hat Gingered Ale Recipe with the addition of coriander.
Comments
2009-09-07: Tastes pretty good so far. The ginger flavor is much more intense in this batch. I wonder if the coriander is responsible for that?
Recipe
Extracts
1.00 pounds DME - Light 85.5% of grist
1.00 pounds Total Extract Weight 85.5% of grist
Reference
Grains
0.17 pounds 14.5% of grist
0.17 pounds Total Grain Weight 14.5% of grist
Adjuncts
1.00 pounds Honey (Clover)  
Miscellaneous Ingredients (Non-Fermentable)
0.25 lb Lactose @ 15 minutes (Boil)  
0.75 tsp Yeast Nutrient/DAP @ 0 minutes (Primary)  
1 oz Ginger @ 15 minutes (Boil)  
0.25 oz Coriander @ 15 minutes (Boil)  
Reference
Hops
0.50 ounces 3 AAUs
0.75 ounces Total Hop Weight 4 AAUs
Yeast
White Labs WLP007 Dry English Ale Yeast — Liquid — one half of one vial
Procedure
  1. Add grains to one gallon of water at 152 degrees F for 30 minutes.
  2. Strain grains and bring to a boil.
  3. Add honey and Cascade hops.
  4. Boil for 45 minutes.
  5. Add the lactose, ginger, and coriander. Boil for 15 minutes.
  6. At flame out, add aroma hops.
  7. Cool down and mix with cold water to get to about 65F.
  8. Take measurements, pitch yeast, aerate.
  9. Ferment in primary for 13 days at 66 F
  10. Rack to secondary.
  11. Age in secondary for 145 days.
  12. Bottle with 2.6 oz to one pint of water for carbonation.
Fermentation
Primary: 13 days @ 66° F
Secondary: 145 days @ 70° F
Tasting Reviews
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