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Logical Frankenbier (Ginger Be
By Frank

This is a recipe designed acci
For a 3 gallon partial boil:

2.00 lb Extra Light Dry Extract (3 SRM) Dry Extract

3.30 lb Amber Liquid Extract (13 SRM) Extract

3.30 lb Pale Liquid Extract (8 SRM) Extract

1.00 lb Caravienne Malt (22 SRM) Grain

1.00 oz Goldings, East Kent [5.0%] (60 min) Hops

2.00 oz Tettnang [4.5%] (2 min) Hops

1.00 oz Cinnamon Stick (Boil 15.0 min)

1.00 oz Orange Peel, Sweet (Boil 15.0 min)

4.00 oz Ginger Root (Boil 15.0 min)

1.00 lb Candi Sugar, Amber (75 SRM)

Beer Profile Estimated Original Gravity: 1.073 SG

Estimated Final Gravity: 1.019 SG

Estimated Color: 17 SRM

Bitterness: 11.3 IBU

Alpha Acid Units: 1.0 AAU

Estimated Alcohol by Volume: 7.1 %

This is all extract so it’s easy-peasy. Steep grains for about 30 mins, turn up the heat and let her rip. Spices go in the boil with 15 minutes left and are strained out when added to the fermentor. Belgian yeasts are fun to use since you don’t have to worry much about keeping them cool. Be shure to use a blow-off though. This stuff blew the lid of my primary like eight times and I find this yeast is always very vigorous and forms a lot of krausen.

I found that this was very good as soon as it reached full carbonation, which is drastically different from other beers I made with the Trappist Ale yeast. Though definitely put some down for at least a couple months if not longer to enjoy the full complexity of flavor.

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