Jingler Ginger Beer - Beer Recipe - Brewer's Friend

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Jingler Ginger Beer

231 calories 27.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.61 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 68% (brew house)
Source: John Nafziger
Calories: 231 calories (Per 12oz)
Carbs: 27.3 g (Per 12oz)
Created: Thursday January 16th 2025
1.069
1.022
6.2%
14.2
18.6
5.6
55.90
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb Bestmalz - BEST Biscuit14 lb BEST Biscuit $ 1.60 / lb
$ 22.40 		35 20 45.2%
14 lb Bairds - Pale Ale14 lb Pale Ale $ 1.30 / lb
$ 18.20 		37.2 2.5 45.2%
3 lb Briess - Caramel Malt - 40L3 lb Caramel Malt - 40L $ 1.60 / lb
$ 4.80 		35.4 40 9.7%
31 lbs / $ 45.40
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Tradition (Germany)1 oz Hallertau Tradition (Germany) Hops $ 1.90 / oz
$ 1.90 		Pellet 5 Boil 60 min 7.88 33.3%
2 oz Hallertau Blanc2 oz Hallertau Blanc Hops $ 1.80 / oz
$ 3.60 		Pellet 10 Boil 5 min 6.28 66.7%
3 oz / $ 5.50
 
Other Ingredients
Amount Name Cost Type Use Time
10 oz Ginger root Herb Secondary 0 min.
1 oz Wyeast - Beer Nutrient Other Primary 3 days
 
Yeast
Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST
Amount:
1 Each
Cost:
$ 5.00 / each
$ 5.00
Attenuation (custom):
68%
Flocculation:
Low
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 245 B cells required
$ 5.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Bloomington Illinois Home Filtered
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 Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.61 gal (50.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.61 gal (2.45 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 19.22 gal (76.86 qt). Suggest reducing initial strike volume to 9.52 gal (38.08 qt) and adding 7.22 gal (28.86 qt) sparge/top-off. 16.74 66.9  
Strike water volume 16.74 66.9  
Mash volume with grains 19.22 76.9  
Grain absorption losses -3.88 -15.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 12.61 50.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 11 44  
Volume into fermentor 11 44  
Total: 16.74 66.9
Equipment Profile Used: System Default
 
Notes

British Ale Yeast 3.5–6.5%
Malty, earthy, slight fruity esters, often with a rich mouthfeel
Used in traditional British-style ales (e.g., bitters, porters, stouts, and milds) to provide a malty backbone and mild fruity esters.

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  • Last Updated: 2025-01-17 03:50 UTC