Ginger Beer - Beer Recipe - Brewer's Friend

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Ginger Beer

130 calories 6.2 g 330 ml
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Beer Stats
Method: BIAB
Style: Spice, Herb, or Vegetable Beer
Boil Time: 90 min
Batch Size: 62 liters (fermentor volume)
Pre Boil Size: 76.5 liters
Post Boil Size: 67 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 84% (brew house)
Source: Old Men On Ladders
Hop Utilization: 99%
Calories: 130 calories (Per 330ml)
Carbs: 6.2 g (Per 330ml)
Created: Friday February 9th 2024
1.044
1.000
5.8%
0.3
2.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 kg Gladfield - Pilsner Malt8.5 kg Pilsner Malt 37.7 1.93 85%
0.50 kg Weyermann - Carafoam0.5 kg Carafoam 34.5 2.2 5%
0.50 kg Corn Sugar - Dextrose0.5 kg Corn Sugar - Dextrose 42 0.5 5%
0.50 kg Cane Sugar0.5 kg Cane Sugar 46 0 5%
10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Charles Faram - Perle100 g Perle Hops Pellet 7.5 Boil at 100 °C 30 min 0.26 100%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 kg Ginger Spice Boil 15 min.
0.50 kg Ginger Spice Primary 5 days
50 g Lemon Zest Spice Boil 10 min.
2 each Whirlfloc Water Agt Boil 15 min.
15 g Yeast Nutrient Other Boil 15 min.
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
8.50 ml Lactic acid Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2.50 g White Labs - Ultra-Ferm WLN4100 Other Primary 5 days
5 g Ascorbic Acid Water Agt Mash 90 min.
5 g Ascorbic Acid Water Agt Kegging 5 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
25 Grams
Cost:
Attenuation (custom):
102%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 238 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.96 bar       Temp: 1 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Officer SE Water Filtered 2022
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
70 L Protein rest Infusion 56 °C 53 °C 15 min
Beta rest Infusion 53 °C 62 °C 30 min
Alpha rest Infusion 62 °C 68 °C 30 min
Mash Out Temperature 70 °C 78 °C 10 min
10 L Sparge -- 50 °C --
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 71.05 L. Suggest reducing initial water volume to 45.4 L and adding 25.65 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 91.71 L. Suggest reducing initial strike volume to 39.46 L and adding 46.31 L sparge/top-off. 85.8
Strike water volume (equipment estimates 80.3 L) 85.8
Mash volume with grains (equipment estimates 86.3 L) 91.7
Grain absorption losses -9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 71.1 L) 76.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 62 L) 67
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 67 L) 62
Total: 85.8  
Equipment Profile Used: System Default
 
Notes

Add dextrin malt after protein rest at the start of Beta rest. Add 1,5kg fine sliced ginger and lemon zest to boil in spider for 15 min. Peel remaining ginger, sanitise, grate and freeze before adding to primary near FG. Used 3 packs of Mangrove Jacks Dry Enzyme in primary to dry out the beer. Will reduce this next time as very dry and a bit high abv. Surprisingly popular brew! Nothing like this on the commercial market. Taste is like a beer with added ginger rather than the typical commercial ginger. Might try it with a lager yeast next time.

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  • Last Updated: 2024-11-11 01:12 UTC