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Soulless gingered Irish red, aged in whiskey (pt1)

Posted on 07. May, 2010 by Derrick in Brewing giggle water

Several of us fellas will be doing a “going away” brew for our friend who happens to be a ginger and loves whiskey.

Here is the Partial mash recipe

1lb of Colorado 2 row
1/2lb Special Roast
1/2lb Cara Red
1/2lb Crystal 75
8lbs of extract light

2oz of grated ginger at 10 minutes
Crystal at 60 and 30 minutes
Fuggles at 10 minutes

Irish Ale yeast at 65-75 degrees

6 5 gallon batches will be made and re-racked into our Buffalo Trace barrel for 2nd fermentation. I emailed several of the big guys (Russian River, Boulevard, Avery, Lost Abbey, and The Bruery) and got some great feedback on how to re-condition our whiskey barrel. Some of our answers can be found here brewadvice.com

We will be force carbing 15 gallons with Korny kegs and then bottle conditioning the rest for all the brewers to take with them.

You can find a small write up of Nicks batch here. My photos from my batch are following.

The house smell amazing after i grated the fresh ginger.

This is my handy dandy brew tool iBrew.

Wort Chiller (notice I had some boil over.. oops)

I got close, the recipe called for an original gravity of 1.068. I think I’m more at 1.062

BREW DOG!

Tags: brewing beer, Guinness, tristan