Dry-Ginger Beer - Beer Recipe - Brewer's Friend

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Dry-Ginger Beer

136 calories 15.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Alternative Grain Beer
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 21 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Trialben
No Chill: 30 minute extended hop boil time
Calories: 136 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Saturday September 30th 2023
1.044
1.013
4.2%
25.2
15.4
4.9
7.76
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.20 kg Amber Sugar syrup1.2 kg Amber Sugar syrup $ 2.50 / kg
$ 3.00 		40 40 37.5%
1.50 kg AU - Pale rice malt1.5 kg Pale rice malt $ 2.50 / kg
$ 3.75 		41.4 6 46.9%
0.50 kg AU - Buckwheat Malt - Gluten Free0.5 kg Buckwheat Malt - Gluten Free $ 0.01 / kg
$ 0.01 		25 16 15.6%
3.20 kg / $ 6.76
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops $ 0.06 / g
$ 0.60 		Pellet 14.6 First Wort 60 min 25.22 100%
10 g / $ 0.60
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Ginger Spice Boil 1 hr.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
20 g Phosphoric acid $ 0.02 / ml
$ 0.40 		Other Whirlpool 30 min.
30 g Dried Ginger Water Agt Other 3 days
$ 0.40
 
Yeast
Lallemand - LalBrew NovaLager
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Low
Optimum Temp:
10 - 20 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 69 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
(Unity Water) North
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
63.3 5 18 105.9 35 74.9
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L 53 °C 53 °C 15 min
63 °C 63 °C 20 min
73 °C 73 °C 30 min
86 °C 86 °C 40 min
3 L Sparge 86 °C 86 °C 5 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 27.9 L) 25.1
Mash volume with grains (equipment estimates 30 L) 27.2
Grain absorption losses -3.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.8 L) 21
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 18
Volume into fermentor 18
Total: 25.1  
Equipment Profile Used: System Default
 
Notes

First addition had 3kg honey 1kg sugar or something like that great mead type flavour and honey was there.

Second was sugar some candy sugar and Maltodexrine and 500g ginger and lemon myrtle all up.

--‐--------------------
3rd addition this will be fermented in a corny keg with floating pickup. So batch size will be 18lt reduced from 21lt.
I'll add lentils into a thermos flask and mash them sepperate for an hour at 86c with some Alpha Amylase enzymes for conversion and add this wort to the start of the boil.
This will be in place of maltodextrin and see if I get some head from it.

Instead of the candy sugar I'll add honey (winter honey)

The sugar will be as is standard cane sugar.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2023-11-10 19:48 UTC
  • Snapshot Created: 2023-09-30 20:22 UTC
  • Link To Parent Recipe