Ginger hop Beer Recipe | All Grain Mixed-Style Beer | Brewer's Friend
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Ginger hop

128 calories 12.3 g 330 ml
Beer Stats
Method: All Grain
Style: Mixed-Style Beer
Boil Time: 60 min
Batch Size: 1000 liters (fermentor volume)
Pre Boil Size: 1100 liters
Post Boil Size: 1050 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Scotia
Calories: 128 calories (Per 330ml)
Carbs: 12.3 g (Per 330ml)
Created: Tuesday April 1st 2025
1.042
1.009
4.4%
11.4
3.1
5.5
340,000.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
100 kg Patagonia - Pilsen100 kg Pilsen 1,120.00 / kg
112,000.00
34 2 57.1%
75 kg Patagonia - Wheat Malt75 kg Wheat Malt 1,400.00 / kg
105,000.00
37 2 42.9%
175 kg / 217,000.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Hopsteiner - Apollo100 g Apollo Hops 50,000.00 / kg
5,000.00
Pellet 17 First Wort at 75 °C 60 min 5.18 9.1%
1 kg Hopsteiner - Trident1 kg Trident Hops 43,000.00 / kg
43,000.00
Pellet 12.5 Hop Stand at 100 °C 40 min 6.25 90.9%
1.10 kg / 48,000.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
612.5 L Strike 70 °C 65 °C 60 min
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 18 °C
 
Other Ingredients
Amount Name Cost Type Use Time
500 g Ginger 10,000.00 / kg
5,000.00
Spice Whirlpool 50 min.
220 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
30 g Epsom Salt Water Agt Mash 1 hr.
55 g Gypsum Water Agt Mash 1 hr.
60 g Citric acid Water Agt Mash 1 hr.
30 g Citric acid Water Agt Sparge 1 hr.
5,000.00
 
Yeast
Fermentis - S-33
Amount:
500 Grams
Cost:
140,000.00 / kg
70,000.00
Attenuation (custom):
77%
Flocculation:
Medium
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 3666 B cells required
70,000.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Notes

60 gramos de acido citrico dio un ph en macerado de 5.3
30 gramos en licor dio un ph de 5.5

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2025-04-14 00:56 UTC
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