Hoppy Ginger Brew - Beer Recipe - Brewer's Friend

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Hoppy Ginger Brew

159 calories 20.7 g 330 ml
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Beer Stats
Method: Extract
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 6 liters (fermentor volume)
Pre Boil Size: 7 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 159 calories (Per 330ml)
Carbs: 20.7 g (Per 330ml)
Created: Wednesday May 8th 2019
1.051
1.019
4.3%
17.0
14.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
0.40 kg Dry Malt Extract - Light0.4 kg Dry Malt Extract - Light 42 9.18 39.2%
0.25 kg Dry Malt Extract - Amber0.25 kg Dry Malt Extract - Amber 42 25.19 24.5%
0.15 kg Dry Malt Extract - Wheat0.15 kg Dry Malt Extract - Wheat 42 6.51 14.7%
0.02 kg Maltodextrin0.02 kg Maltodextrin 39 2%
0.82 kg / 0.00 €
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.10 kg German - CaraHell0.1 kg CaraHell 34 11 9.8%
0.10 kg German - CaraRed0.1 kg CaraRed 34 20 9.8%
0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 g Cascade2 g Cascade Hops Leaf/Whole 7.5 Boil 60 min 6.1 18.2%
2 g Cascade2 g Cascade Hops Leaf/Whole 7.5 Boil 40 min 5.35 18.2%
3 g Cascade3 g Cascade Hops Leaf/Whole 7.5 Boil 20 min 5.54 27.3%
4 g Cascade4 g Cascade Hops Leaf/Whole 7.5 Dry Hop 5 days 36.4%
11 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
120 g Ginger Spice Boil 0 min.
50 g Lemon Flavor Boil 0 min.
 
Yeast
Bio4 - Norwegian Kveik
Amount:
3 Grams
Cost:
Attenuation (avg):
65%
Flocculation:
Medium
Optimum Temp:
22 - 37 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 27 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 11.4 L) 6.7
Mash volume with grains (equipment estimates 11.4 L) 6.8
Grain absorption losses (steeping) -0.2
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 11.7 L) 7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil volume 6
Going into fermentor 6
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 6.7  
Equipment Profile Used: System Default
 
Notes
  • Add the hops as described above plus 60 g of grated organic ginger-root and some slices of organic lemon after 30 min of the boil, after the boil filter everything of
  • ferment for about 5 days at 18 °C with kveik yeast with additional 60 g fresh grated ginger-root, some slices of lemon and 2 g Cascade
  • Leave 3 days at 10 °C to clear before bottling
  • add some sugar for carbonation depending on personal preference
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  • Last Updated: 2022-01-25 14:10 UTC