Vegabond (gingered beer)
Spice, Herb, or Vegetable Beer
Type: Extract Date: 03/27/2011
Batch Size (fermenter): 5.00 gal Brewer: Jacob
Boil Size: 4.27 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot and Cooler ( 5 Gal/19 L) - Extract/Partial Mash
End of Boil Volume 3.90 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 4.60 gal Est Mash Efficiency 0.0 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:

Ingredients

Ingredients
Amt Name Type # %/IBU
1 lbs Caramel Malt - 60L (Briess) (60.0 SRM) Grain 1 13.3 %
8.0 oz Chocolate (Briess) (350.0 SRM) Grain 2 6.7 %
6 lbs Dark Liquid Extract (17.5 SRM) Extract 3 80.0 %
2.00 oz Cascade [6.10 %] - Boil 60.0 min Hop 4 36.7 IBUs
3.50 oz Ginger Root (Boil 12.0 mins) Herb 5 -
1.00 oz Willamette [4.70 %] - Aroma Steep 0.0 min Hop 6 0.0 IBUs
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 7 -

Beer Profile
Est Original Gravity: 1.045 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.4 % Actual Alcohol by Vol: 4.7 %
Bitterness: 36.7 IBUs Calories: 151.6 kcal/12oz
Est Color: 24.5 SRM

Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 7 lbs 8.0 oz
Sparge Water: 2.59 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Sparge Step: Remove grains, and prepare to boil wort
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 3.61 oz Carbonation Used: Bottle with 3.61 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F

Notes

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