Ginger Beer - Beer Recipe - Brewer's Friend

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Ginger Beer

133 calories 6.3 g 330 ml
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Beer Stats
Method: Extract
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 5 liters
Post Boil Size: 4 liters
Post Boil Gravity: 1.225 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 133 calories (Per 330ml)
Carbs: 6.3 g (Per 330ml)
Created: Friday March 11th 2022
1.045
1.000
5.9%
0.0
15.1
n/a
13.40
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Brown Sugar2 kg Brown Sugar - (late boil kettle addition) £ 1.50 / kg
£ 3.00 		45 15 80%
0.50 kg Molasses0.5 kg Molasses - (late boil kettle addition) £ 5.00 / kg
£ 2.50 		36 80 20%
2.50 kg / £ 5.50
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 kg Ginger £ 3.00 / kg
£ 4.50 		Spice Boil 5 min.
3 each Lemon Juice £ 0.33 / each
£ 1.00 		Water Agt Sparge 0 min.
2 each Cinnamon stick Spice Sparge 0 min.
£ 5.50
 
Yeast
Gervin Ale (by Muntons) GV-12
Amount:
1 Each
Cost:
£ 2.40 / each
£ 2.40
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 78 B cells required
£ 2.40 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.64 bar       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Leeds, UK
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Liters
Boil water added to kettle (equipment estimates 8.1 L) 5
Pre boil volume (equipment estimates 8.1 L) 5
Volume increase from sugar/extract (late additions) 1.6
Boil off losses -5.7
Post boil volume 4
Top off amount 16
Going into fermentor 20
Total: 21  
Equipment Profile Used: System Default
 
Notes

Recipe:
Bring one third of your target volume of water up to a boil.
Dice ginger.
Disolve sugar and mollases and yeast nutrients.
Add the diced ginger to the boiling water and boil for 5 minutes.
Add the lemon juice, zest and cinnamon one the mixture is no longer boiling.
Steep the mixture for 15-30 minutes.
Strain everything into the primary fermenter.
Top up the mixture with water to meet target volume.
Pitch yeast and ferment for 2 weeks.

When backsweetening, you can optionally include additional fresh ginger and crystalised ginger along with sweetners of your choice.
3 cups of Splenda is recommended for 5 gallons of ginger beer.
Steep and disolve all backsweetening ingredients in half a litre of water.
Strain the sweetener directly into the primary fermenter.
Allow the ginger beer to ferment for up to two further weeks.
Carbonate, bottle, and enjoy! <3

Notes:
In place of yeast nutrient, boiled bakers yeast with tea has been used.
Prices are in GBP.

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  • Last Updated: 2022-03-14 09:01 UTC