Ginger Beer - Beer Recipe - Brewer's Friend

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Ginger Beer

151 calories 10.2 g 12 oz
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Beer Stats
Method: Extract
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 2.38 gallons (fermentor volume)
Pre Boil Size: 3.73 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 100% (steeping grains only)
Source: Brewers Friend
Calories: 151 calories (Per 12oz)
Carbs: 10.2 g (Per 12oz)
Created: Wednesday June 6th 2018
1.047
1.004
5.6%
18.6
1.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Dry Malt Extract - Pilsen1 lb Dry Malt Extract - Pilsen 42 2 40%
1.50 lb Cane Sugar1.5 lb Cane Sugar 46 0 60%
2.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g East Kent Goldings12 g East Kent Goldings Hops Pellet 5 Boil 45 min 18.61 100%
12 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Cream of Tartar Other Boil 1 hr.
5 tbsp Lemon Flavor Boil 1 hr.
200 g Ginger Spice Boil 1 hr.
150 g Ginger Spice Boil 45 min.
100 g Ginger Spice Secondary 7 days
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 37 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Filtered water purchased from water distributor
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 3.71 g | 14.8 qt) 3.54 14.2  
Volume increase from sugar/extract (early additions) 0.19 0.8  
Pre boil volume (equipment estimates 3.9 g | 15.6 qt) 3.73 14.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume 2.38 9.5  
Going into fermentor 2.38 9.5  
Total: 3.54 14.2
Equipment Profile Used: System Default
 
Notes

Opted for a light ginger forward summer ale using WLP 001. Fermentation aggressive for 72 hours at 73 degrees. Ginger is not overpowering but subtle enough to taste the spice. Taste test post fermentation and add remaining ginger in hop sack until desired taste attained.

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  • Last Updated: 2018-06-06 01:30 UTC