Honey Ginger Lager
Source: Jeff Stampes (email@example.com),
HBD Issue #1659, 2/16/95
I am making my first shot at formulating my own all grain recipes (until
now, I have either used other people's, or have slightly modified someone
else's). I thought I'd run it by the collective wisdom of the hbd to collect
feedback prior to brewing.
What I'm shooting for is a Honey Ginger Lager. I want it to end up a little
on the high gravity side, full-bodied, good head retention, and not too
- 8 pounds German 2-row pils malt
- 1/2 pound wheat malt
- 1/2 pound dextrine malt
- 1/2 pound crystal malt (10L)
- 2 pounds light clover honey (boil)
- 1 ounce perle (8% alpha, 50 minute boil)
- 1 ounce Willamette (4% alpha, 2 minutes)
- lager yeast
I am adding the wheat malt, dextrine and crystal for body and head retention.
I was planning a two temp mash (152F & 158F) unless someone can tell me why a
protein rest would be needed.
I will add two pounds light clover honey to the boil.
I will also boil in 4 oz. grated ginger root. I know it sounds like a lot,
but I have used it in an extract beer with excellent results. It's sort of
toxic for the first 4 months, but after six it becomes a dry, snappy, excellent