Shinglejohn
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1028
- Yeast Starter
- Basic
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.075
- Final Gravity
- 1.018
- Boiling Time (Minutes)
- 60
- IBU
- 40
- Color
- 11.6
- Primary Fermentation (# of Days & Temp)
- 14
- Secondary Fermentation (# of Days & Temp)
- 14
- Tasting Notes
- Very close!
**Update - Great Lakes changed the IBU's for this beer from 40 to 30**
10.00 lb Pale Malt (2 Row) US 73.64 %
1.00 lb Caramel/Crystal Malt - 40L 7.36 % (they use 45L, but i could only find 40L)
1.00 lb Wheat Malt 7.36 %
0.25 lb Special Roast 1.84 %
0.08 lb Roasted Barley 0.59 %
Cascade (60 min) 27 IBU
Hallertauer (10 min) 3 IBU
2 Cinnamon Stick (boil 60.0 min) Misc
1. oz Ginger Root (boil 60.0 min) Misc
1.25 lb Honey (Flame out) Sugar 9.20 %
1 Pkgs London Ale (Wyeast Labs #1028) Yeast-Ale
Beer Profile
Original Gravity: 1.075
Final Gravity: 1.018
Alcohol by Vol: 7.53 %
30.0 IBU
11.6 SRM C
Mash Profile
60 min 154.0 F
All great lakes beers are carbed at 2.5Volumes.
A letter from a brewer at the GL
"Chris,
I’m sorry, I was going through some old emails and it looks like I neglected to answer this one. The recipe looks perfect. Did you brew it yet? I was just wondering how it turned out. Sorry again for not getting back to you. Let me know if I can help you with any other questions.
Cheers!
Luke Purcell
Great Lakes Brewing Company
Brewer/Field Quality Specialist"
Thanks to MMJfan for this killer nugget below!
"I mentioned this before, but I emailed Great Lakes about this recipe and their response was that they put the cinnamon and ginger in for the entire 60 minute boil and then remove them. I peel and cube my ginger and put it along with the cinnamon sticks in a hop sack and just throw it in my kettle for the entire boil fwiw..."
10.00 lb Pale Malt (2 Row) US 73.64 %
1.00 lb Caramel/Crystal Malt - 40L 7.36 % (they use 45L, but i could only find 40L)
1.00 lb Wheat Malt 7.36 %
0.25 lb Special Roast 1.84 %
0.08 lb Roasted Barley 0.59 %
Cascade (60 min) 27 IBU
Hallertauer (10 min) 3 IBU
2 Cinnamon Stick (boil 60.0 min) Misc
1. oz Ginger Root (boil 60.0 min) Misc
1.25 lb Honey (Flame out) Sugar 9.20 %
1 Pkgs London Ale (Wyeast Labs #1028) Yeast-Ale
Beer Profile
Original Gravity: 1.075
Final Gravity: 1.018
Alcohol by Vol: 7.53 %
30.0 IBU
11.6 SRM C
Mash Profile
60 min 154.0 F
All great lakes beers are carbed at 2.5Volumes.
A letter from a brewer at the GL
"Chris,
I’m sorry, I was going through some old emails and it looks like I neglected to answer this one. The recipe looks perfect. Did you brew it yet? I was just wondering how it turned out. Sorry again for not getting back to you. Let me know if I can help you with any other questions.
Cheers!
Luke Purcell
Great Lakes Brewing Company
Brewer/Field Quality Specialist"
Thanks to MMJfan for this killer nugget below!
"I mentioned this before, but I emailed Great Lakes about this recipe and their response was that they put the cinnamon and ginger in for the entire 60 minute boil and then remove them. I peel and cube my ginger and put it along with the cinnamon sticks in a hop sack and just throw it in my kettle for the entire boil fwiw..."