Belgian Candi Ginger Beer - Beer Recipe - Brewer's Friend

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Belgian Candi Ginger Beer

122 calories 7.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit and Spice Beer
Boil Time: 30 min
Batch Size: 3.8 liters (fermentor volume)
Pre Boil Size: 4.57 liters
Post Boil Size: 3.8 liters
Pre Boil Gravity: 1.009 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 100% (brew house)
Hop Utilization: 97%
Calories: 122 calories (Per 330ml)
Carbs: 7.2 g (Per 330ml)
Created: Thursday April 13th 2023
1.041
1.002
5.0%
0.0
7.6
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
47.50 g Castle Malting - Château Cara Clair47.5 g Château Cara Clair 35 3.2 9.9%
95 g Castle Malting - Château Arome95 g Château Arome 34.4 39.8 19.7%
171 g Soft Candi Sugar - Blond171 g Soft Candi Sugar - Blond - (late boil kettle addition) 38 5 35.5%
168 g Corn Sugar - Dextrose168 g Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 34.9%
481.50 g / ₹ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
24 g Lime Zest Spice Other 0 min.
45 ml lime juice Spice Other 0 min.
57 ml ginger juice Spice Other 0 min.
0.10 g Campden Tablets Water Agt Other 0 min.
3.80 g Yeast Nutrient Other Other 0 min.
7.60 g splenda Flavor Secondary 0 min.
11 ml ginger juice Spice Secondary 0 min.
0.20 g Calcium Chloride (dihydrate) Water Agt Other 30 min.
0.10 g Epsom Salt Water Agt Other 30 min.
0.15 g Gypsum Water Agt Other 30 min.
0.03 g Salt Water Agt Other 30 min.
0.10 g Baking Soda Water Agt Other 30 min.
0.25 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.10 g Epsom Salt Water Agt Mash 1 hr.
0.15 g Gypsum Water Agt Mash 1 hr.
0.10 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Dried Lutra Kveik - OYL-071DRY
Amount:
2.30 Grams
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
20 - 35 °C
Starter:
No
Fermentation Temp:
30 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 14 B cells required
₹ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 25 g       Temp: 20 °C       CO2 Level: 2.7 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 16 70 70 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.1 L steep grains at 71C for 30 mins in 1.3L water, sparge with 0.65L water, then boil for 15 mins, shut down heat, steep ginger and sugars for 30 mins, then cool down, add to fermenter and top up vol to 3.8L 71 °C 71 °C --
Starting Mash Thickness: 4.2 L/kg
Starting Grain Temp: 30 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.2 L/kg 0.6
Mash volume with grains 0.7
Grain absorption losses -0.1
Remaining sparge water volume (equipment estimates 6.9 L) 5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 6.4 L) 4.6
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -2.9
Post boil Volume 3.8
Going into fermentor 3.8
Total: 5.6  
Equipment Profile Used: System Default
 
Notes

After cold crashing, on bottling day, for backsweetening:

Boil 100ml water, then remove from heat.

Stir in sweetener (7.6g splenda) until dissolved, then add both forms of ginger (11ml juice) and steep for 5 minutes.

Strain and add directly to the fermenter. Taste and adjust.

Check pH and taste. pH should be between 3-3.5. Add cream of tartar (reduce pH, 0.1ml at a time) or baking soda (increase pH, 3g at a time) as necessary.

Leave for 2-3 days to marry flavors.

Then bottle (add 25g corn sugar in 100 ml boiled water).

Add tinctures at the time of bottling, 2ml at a time.

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  • Last Updated: 2023-04-13 07:38 UTC