Ginger Beer - Beer Recipe - Brewer's Friend

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Ginger Beer

138 calories 14.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Spice, Herb, or Vegetable Beer
Boil Time: 70 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 138 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)
Created: Saturday March 16th 2019
1.045
1.011
4.5%
30.5
2.6
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Lager4 kg Lager 38 1.4 80%
1 kg Flaked Corn1 kg Flaked Corn 40 0.5 20%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Citra20 g Citra Hops Pellet 11 Boil 75 min 29.1 41.7%
8 g Cascade8 g Cascade Hops Pellet 7 Boil 5 min 1.41 16.7%
20 g Cascade20 g Cascade Hops Pellet 7 Boil 0 min 41.7%
48 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Whirlfloc Water Agt Boil 15 min.
150 g Ginger Spice Mash 5 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
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 Liters
Strike water volume (equipment estimates 35.8 L) 35.9
Mash volume with grains (equipment estimates 39.1 L) 39.2
Grain absorption losses -5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.9 L) 30
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23
Volume into fermentor 23
Total: 35.9  
Equipment Profile Used: System Default
"Ginger Beer" Spice, Herb, or Vegetable Beer recipe by Eduardo cruz. BIAB, ABV 4.46%, IBU 30.51, SRM 2.57, Fermentables: (Lager, Flaked Corn) Hops: (Citra, Cascade) Other: (Whirlfloc, Ginger)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-03-18 19:57 UTC