Lemongrass Lime Ginger Kombucha - Beer Recipe - Brewer's Friend

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Lemongrass Lime Ginger Kombucha

62 calories 2.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Wild Specialty Beer
Boil Time: 20 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Post Boil Size: 3.1 gallons
Pre Boil Gravity: 1.018 (recipe based estimate)
Post Boil Gravity: 1.020 (recipe based estimate)
Efficiency: 90% (brew house)
Source: Tim Hamersly
Calories: 62 calories (Per 12oz)
Carbs: 2.9 g (Per 12oz)
Created: Sunday March 2nd 2025
1.020
1.000
2.7%
0.0
0.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
600 g Cane Sugar600 g Cane Sugar 46 0 100%
600 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
50 g Lime juice Water Agt Primary 0 min.
273 g Ginger Spice Boil 20 min.
154 g Lemongrass Spice Boil 20 min.
10 g Makrut lime leaves Spice Boil 20 min.
16 each Green tea bags Water Agt Whirlpool 20 min.
 
Yeast
- SCOBY
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
70 - 85 °F
Starter:
No
Fermentation Temp:
80 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 20 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Whole Foods RO
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
14 qt Infusion 212 °F 212 °F --
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb    
Mash volume with grains    
Remaining sparge water volume 3.65 14.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.1 0.4  
Pre boil volume 3.5 14  
Boil off losses -0.5 -2  
Post boil Volume (equipment estimates 3 g | 12 qt) 3.1 12.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 3.1 g | 12.4 qt) 3 12  
Total: 3.65 14.6
Equipment Profile Used: System Default
 
Notes

Add 2 gal water, sugar, and all spices except tea to a large pot and bring to a boil.

Boil for 20 mins uncovered.

Add cool water until temp drops to below 150 F.

Add tea leaves (in a mesh bag) and steep for 20 mins.

Add lime juice to pre-acidify to 4.0 to 4.5 pH.
Amount will vary depending on starting pH of water.

Remove both spices and tea bags and transfer to fermenter.

Once temperature drops below 85 F, add SCOBY and shake vigorously to aerate.

Open ferment at 80F for 3 - 7 days.

Add 0.1g ascorbic acid and 0.1g metabisulphite and transfer finished kombucha to a 2.5gal serving keg. Backsweeten with simple syrup or honey to taste.

Carbonate, chill and enjoy!

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  • Public: Yup, Shared
  • Last Updated: 2025-03-02 23:20 UTC