Ginger Beer #3 - Citra - Beer Recipe - Brewer's Friend

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Ginger Beer #3 - Citra

139 calories 15.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 55% (brew house)
Source: john eivind
Calories: 139 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Wednesday September 11th 2013
1.045
1.013
4.1%
18.4
5.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg German - Pilsner5 kg Pilsner 38 1.6 83.3%
1 kg German - CaraHell1 kg CaraHell 34 11 16.7%
6 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Citra10 g Citra Hops Pellet 11 Boil 60 min 13.51 50%
10 g Citra10 g Citra Hops Pellet 11 Boil 10 min 4.9 50%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
600 g Ginger-root sliced thin Spice Boil 10 min.
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Norway, Akershus, Strømmen
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
12 1 3 0 5 36
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Temperature -- 65 °C 60 min
23 L Temperature -- 75 °C 10 min
Starting Mash Thickness: 5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5 L/kg 30
Mash volume with grains 34
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 5.7 L) 3.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 23
Going into fermentor 23
Total: 33.9  
Equipment Profile Used: System Default
 
Notes

Put Ginger-root in at 10min to sterilize - leaving ginger in during primary fermentation. Rack to secondary after 7 days without ginger-root. Leave in secondary 7 days with additional 200g ginger (grated). Tertiary 3 days to clear before bottling.

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  • Last Updated: 2014-08-17 20:14 UTC