Crag Session Ginger Pale Ale

Nothing beats a day spent at The Crag. This sessionable pale ale is meant to give you a nice zip of ginger to perk you up, just like catching your partner as they fall from the crux. I love brewing this each summer and toting it out to enjoy after a long day at the cliff. Enjoy!

See you out there,


To prepare the ginger: Juice 2.5 lbs of ginger. reserve the pulp in a muslin bag. The ginger juice will be dosed in as follows: 250 ml at 60 mins 300 ml at 10 mins 200 ml at 0 mins.  Drop the muslin bag into your kettle near the end of the boil to heat sanitize it, then add it to your conical. (This can be omitted if you do not have a wide-mouthed fermentation vessel.)

Be warned, the massive amounts of ginger create an almost undrinkably bitter brew at first but after a month of lagering it will settle in to a delicious and gingery beer!

Brewing Steps: Ginger Beer 2
American Pale Ale
Type: All Grain Date: 24 May 2014
Batch Size (fermenter): 10.00 gal Brewer: Jim Parker
Boil Size: 13.44 gal Asst Brewer:
Boil Time: 90 min Equipment: Stainless Kegs (10 Gal/37.8 L) – All Grain
Final Bottling Volume: 9.25 gal Brewhouse Efficiency: 72.00
Fermentation: Ale, Single Stage Taste Rating(out of 50): 30.0
Taste Notes:

Prepare for Brewing

Create a yeast starter with 2.00 l of wort

Clean and Prepare Brewing Equipment
Total Water Needed: 16.60 gal

Mash or Steep Grains

Mash Ingredients
Amt Name Type # %/IBU
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 44.4 %
8 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2 44.4 %
2 lbs Munich Malt – 10L (10.0 SRM) Grain 3 11.1 %
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 26.50 qt of water at 162.5 F 150.0 F 75 min
Fly sparge with 9.98 gal water at 168.0 F

First Wort Hops
Amt Name Type # %/IBU
1.00 oz Centennial [10.00 %] – First Wort 90.0 min Hop 4 24.6 IBUs

Boil Wort

Add water to achieve boil volume of 13.44 gal
Estimated pre-boil gravity is 1.039 SG
Boil Ingredients
Amt Name Type # %/IBU
40.00 oz Ginger Root (Boil 0.0 mins) Herb 5
Steeped Hops
Amt Name Type # %/IBU
1.00 oz Centennial [10.00 %] – Steep/Whirlpool 20.0 min Hop 6 5.7 IBUs
1.00 oz Goldings, East Kent [5.00 %] – Steep/Whirlpool 20.0 min Hop 7 2.9 IBUs
Estimated Post Boil Vol: 11.44 gal and Est Post Boil Gravity: 1.048 SG

Cool and Prepare Fermentation

Cool wort to fermentation temperature
Transfer wort to fermenter
Add water to achieve final volume of 10.00 gal
Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg Dry English Ale (White Labs #WLP007) [35.49 ml] Yeast 8
Measure Actual Original Gravity _______     (Target: 1.048 SG)
Measure Actual Batch Volume _______     (Target: 10.00 gal)
24 May 2014 – Primary Fermentation (14.00 days at 67.0 F ending at 67.0 F)
Dry Hop and Prepare for Bottling/Kegging
Measure Final Gravity: _________  (Estimate: 1.010 SG)
Date Bottled/Kegged: 07 Jun 2014 – Carbonation: Keg with 14.89 PSI
Age beer for 30.00 days at 65.0 F
07 Jul 2014 – Drink and enjoy!

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