Zingiber Rage (Ginger Beer) - Beer Recipe - Brewer's Friend

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Zingiber Rage (Ginger Beer)

853 calories 39.6 g 1 L
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Beer Stats
Method: BIAB
Style: Other Specialty Cider or Perry
Boil Time: 30 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 18.9 liters
Post Boil Size: 15.9 liters
Pre Boil Gravity: 1.079 (recipe based estimate)
Post Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Dave's Ginger Beer
Calories: 853 calories (Per 1L)
Carbs: 39.6 g (Per 1L)
Created: Friday August 2nd 2019
1.094
1.000
12.4%
0.0
15.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Brown Sugar4 kg Brown Sugar 45 15 100%
4 kg / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 each Lemon (Whole-sliced) Flavor Mash 0 min.
800 g Ginger Root (Whole-sliced) Flavor Mash 0 min.
1 tsp Cream of Tartar Water Agt Mash 0 min.
3 each Vanilla Beans Flavor Mash 0 min.
 
Yeast
White Labs - Champagne Yeast WLP715
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
21 - 24 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 134 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Honey       Amount: 12.7 g       Temp: 20 °C       CO2 Level: 1 Volumes
 
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 17.2 L) 17.3
Mash volume with grains (equipment estimates 17.2 L) 17.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 2.5
Pre boil volume (equipment estimates 18.8 L) 18.9
Boil off losses -2.9
Post boil Volume 15.9
Top off amount 1.1
Volume into fermentor 17
Total: 17.3  
Equipment Profile Used: System Default
 
Notes
  • Partial cook, large pasta pot or similar is all that is need to break the fruit and boil
  • Dissolve sugar in pot with Cream of Tartar
  • Add sliced Ginger and Lemon
  • Top up with water and bring to a boil
  • reduce temp to simmer and cook for 30 minutes
  • Cover and cool and then transfer including fruit into fermentor
  • Ferment 5 days
  • Transfer to secondary, removing fruit and turb
  • Ferment 14 days
  • Bottle
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  • Public: Yup, Shared
  • Last Updated: 2019-08-02 05:47 UTC