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Ginger Beer

Method: BIAB
Style: Spice, Herb, or Vegetable Beer
Boil Time: 90 min
Batch Size: 62 liters (fermentor volume)
Pre Boil Size: 76.5 liters
Post Boil Size: 67 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 84% (brew house)
Source: Old Men On Ladders
Hop Utilization: 99%
Calories: 130 calories (Per 330ml)
Carbs: 6.2 g (Per 330ml)

Created: Friday February 9th 2024

Original Gravity:

1.044

Final Gravity:

1.000

ABV (alternate):

5.8%

IBU (tinseth):

0.3

SRM (morey):

2.7

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8.50 kg	Gladfield - Pilsner Malt8.5 kg Pilsner Malt	37.7	1.93	85%
0.50 kg	Weyermann - Carafoam0.5 kg Carafoam	34.5	2.2	5%
0.50 kg	Corn Sugar - Dextrose0.5 kg Corn Sugar - Dextrose	42	0.5	5%
0.50 kg	Cane Sugar0.5 kg Cane Sugar	46	0	5%
10 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
100 g	Charles Faram - Perle100 g Perle Hops		Pellet	7.5	Boil at 100 °C	30 min	0.26	100%
100 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
100 g	Charles Faram - Perle (Pellet) 100 g Perle (Pellet) Hops		0.26	100%
100 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
70 L	Protein rest	Infusion	56 °C	53 °C	15 min
	Beta rest	Infusion	53 °C	62 °C	30 min
	Alpha rest	Infusion	62 °C	68 °C	30 min
	Mash Out	Temperature	70 °C	78 °C	10 min
10 L		Sparge	--	50 °C	--

Other Ingredients

Amount	Name	Type	Use	Time
1.50 kg	Ginger	Spice	Boil	15 min.
0.50 kg	Ginger	Spice	Primary	5 days
50 g	Lemon Zest	Spice	Boil	10 min.
2 each	Whirlfloc	Water Agt	Boil	15 min.
15 g	Yeast Nutrient	Other	Boil	15 min.
10 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
8 g	Gypsum	Water Agt	Mash	1 hr.
8.50 ml	Lactic acid	Water Agt	Mash	1 hr.
2 g	Epsom Salt	Water Agt	Mash	1 hr.
2.50 g	White Labs - Ultra-Ferm WLN4100	Other	Primary	5 days
5 g	Ascorbic Acid	Water Agt	Mash	90 min.
5 g	Ascorbic Acid	Water Agt	Kegging	5 days

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	25 Grams	Cost:
Attenuation (custom):	102%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 238 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 0.96 bar Temp: 1 °C CO₂ Level: 3 Volumes

Target Water Profile

Officer SE Water Filtered 2022

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Add dextrin malt after protein rest at the start of Beta rest. Add 1,5kg fine sliced ginger and lemon zest to boil in spider for 15 min. Peel remaining ginger, sanitise, grate and freeze before adding to primary near FG. Used 3 packs of Mangrove Jacks Dry Enzyme in primary to dry out the beer. Will reduce this next time as very dry and a bit high abv. Surprisingly popular brew! Nothing like this on the commercial market. Taste is like a beer with added ginger rather than the typical commercial ginger. Might try it with a lager yeast next time.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-11-11 01:12 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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