Taɪ̯ˈfuːn (Ginger Beer) - Beer Recipe - Brewer's Friend

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Taɪ̯ˈfuːn (Ginger Beer)

178 calories 8.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 30 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 18.84 liters
Post Boil Size: 16 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 178 calories (Per 330ml)
Carbs: 8.5 g (Per 330ml)
Created: Sunday April 24th 2022
1.060
1.000
7.9%
0.0
0.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Cane Sugar2.5 kg Cane Sugar 46 0 99.9%
0 kg Brown Sugar0.001 kg Brown Sugar 45 15 0%
0 kg Molasses0.001 kg Molasses 36 80 0%
2.50 kg / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 kg Ginger root Spice Boil 0 min.
6 each Cinnamon stick Spice Boil 0 min.
2 each lemon zest and juice Spice Boil 0 min.
1 each Lemongrass Spice Boil 0 min.
4 each Keffir lime leaf Spice Boil 0 min.
4 each Chilli Peppers Water Agt Boil 0 min.
5 each Oak Cubes Medium Toast Flavor Primary 0 min.
30 g Bitter Orange Peel Flavor Boil 0 min.
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 203.9 g       Temp: 22 °C       CO2 Level: 4 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg  
Mash volume with grains  
Remaining sparge water volume (equipment estimates 18.2 L) 18.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.5
Pre boil volume (equipment estimates 18.9 L) 18.8
Boil off losses -2.9
Post boil Volume 16
Going into fermentor 16
Total: 18.2  
Equipment Profile Used: System Default
 
Notes

For best results, juice the ginger with a macerating (slow) juicer. Bring water to a boil together with other spices, simmer for 20 minutes, then add juices and sugar and allow to cool to at least 30 degrees C.

Add cooled wort to the trub left behind from a stout ferment, e.g. The Dark Crystal.

Open ferment (ideally in a food grade bucket with lid), no airlock, just cover the top of the bung with clean foil. Choose a warmer location and/or season, e.g. kitchen, aiming for 22-24 degrees C (but up to 30), or substitute a wide temperature range yeast (e.g. Loki).

Bottle reusing 8 empty 2L carbonated beverage bottles (no root beer bottles unless completely eradicating the persistent flavour extant in them).

Colour (and dark rum-like flavour) in the final beverage can be tweaked by substituting table sugar for demarara, brown sugar, or even molasses, heading towards a 'dark and stormy' cocktail finish. Alternatively, the palest option can be given an oceanic tint by adding Blue Curaçao before bottling.

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  • Last Updated: 2023-11-19 04:01 UTC