Ginger bug beer - Beer Recipe - Brewer's Friend

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Ginger bug beer

9 calories 10.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 4.9 liters
Pre Boil Gravity: 1.001 (recipe based estimate)
Post Boil Gravity: 1.004 (recipe based estimate)
Efficiency: 1% (brew house)
Calories: 9 calories (Per 330ml)
Carbs: 10.3 g (Per 330ml)
Created: Tuesday November 24th 2020
1.001
1.015
0.1%
31.4
6.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg United Kingdom - Maris Otter Pale6 kg Maris Otter Pale 38 3.75 100%
6 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Centennial30 g Centennial Hops Leaf/Whole 10 Boil 20 min 31.37 100%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
100 g Ginger Spice Primary 0 min.
Priming
Method: sucrose       Amount: 115.5 g       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 L Strike 67 °C 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 67 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18
Mash volume with grains (equipment estimates 6.1 L) 22
Grain absorption losses -6
Remaining sparge water volume 13.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 10.8 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 4.9
Top off amount 15.9
Going into fermentor 20.8
Total: 31.9  
Equipment Profile Used: System Default
 
Notes

This is an experimental recipe using ginger bug as the fermenting agent. The naturally occurring yeast and bacteria in the ginger do the work. No yeast is added. The alcohol level is negligible as a result.
It is a variation on the more common ‘ginger bug lemonade’ which is sugar-based and usually takes no longer than a week. It produces a very sweet, very fizzy drink.
I have made several batches of an extract version of this recipe. It has taken about 6 weeks to fully ferment. I’ve bottle carbonated it with apple juice or sugar. The result is a very dry, malty, lightly carbonated drink.

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  • Public: Yup, Shared
  • Last Updated: 2020-11-24 09:14 UTC