Ginger Beer - Beer Recipe - Brewer's Friend

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Ginger Beer

178 calories 17.4 g 330 ml
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Beer Stats
Method: Extract
Style: Spice, Herb, or Vegetable Beer
Boil Time: 20 min
Batch Size: 8 liters (fermentor volume)
Pre Boil Size: 3 liters
Pre Boil Gravity: 1.154 (recipe based estimate)
Efficiency: 0% (steeping grains only)
Calories: 178 calories (Per 330ml)
Carbs: 17.4 g (Per 330ml)
Created: Thursday January 25th 2018
1.058
1.013
5.9%
0.0
2.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.25 kg Dry Malt Extract - Light0.25 kg Dry Malt Extract - Light 42 4 20%
0.75 kg Corn Sugar - Dextrose0.75 kg Corn Sugar - Dextrose 46 0.5 60%
0.25 kg Lactose (Milk Sugar)0.25 kg Lactose (Milk Sugar) 41 1 20%
1.25 kg / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
150 g Ginger (Grated) Spice Boil 20 min.
3 g Lemon Rind & Center Flavor Boil 20 min.
2 g Yeast Nutrient Other Primary 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 57 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
Boil water added to kettle (equipment estimates 9.1 L) 2.2
Volume increase from sugar/extract (early additions) 0.8
Pre boil volume (equipment estimates 9.9 L) 3
Boil off losses -1.9
Post boil volume 8
Going into fermentor 8
Total: 2.2  
Equipment Profile Used: System Default
 
Notes

• Heat 2.5 litres of water then add dextrose, malt, lemons & ginger & simmer for 20 minutes.

• Sterilize your fermenter according to directions on the sterilizing compound.

• Add about 4 litres of cold water into your fermenter. Pour the hot mixture (3l + 500ml cold water) through a straining bag into the fermenter.

• Top up with cold water to the 8 litre mark (if required) add the yeast nutrient & stir well.

• Make sure the temperature is 30C or less & add the yeast, fit a fermentation lock in the lid of the fermenter & half fill it with water.

• The fermentation should start within 24 hours although it usually ony takes a couple of hours to start. When it starts, bubbles should be rising through the ginger beer & stream through the water in the airlock.

• Allow the ginger beer to ferment until it stops then allow it to settle & clear for 48 hours.

• Bottle / Keg

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  • Public: Yup, Shared
  • Last Updated: 2018-01-26 09:33 UTC