Homebrew Beer Recipes | Page 14725 | Browse 295,000+ at Brewer's Friend

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/17/2021 11:03 PM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/27/2023 6:30 PM

Notes: This beer is brewed as a Raw Ale, there was no boil. The Malt, Hops, and ginger (fresh; peeled and crushed) were added to 145F strike water and allowed to cool on it's own for 5 hours. The wort is then put directly into the fermenter with the yeast and lemon peel (2 lemons worth). The low mash temp should allow the beer to have a final gravity of 1.000 and the Jovaru yeast will let it still have some body at that dry gravity.

Author:

DanetheBrewer

Boil Size: 295 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/22/2023 3:39 PM

Notes:

Author:

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/24/2023 10:58 PM

Notes:

Author:

Boil Size: 4.2 Gallons

Boil Time: 10

Boil Gravity: 1.037

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/15/2022 9:38 PM

Notes: Adjust PH to 4.2 with citric acid before pitching yeast.

Author:

thinkaz

Boil Size: 3.5 Litres

Boil Time: 15

Boil Gravity: 1.233

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 140.2 g

Creation Date: 2/20/2022 11:46 AM

Notes:

Author:

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/6/2022 11:13 AM

Notes:

Author:

Boil Size: 75 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/2/2021 2:51 PM

Notes:

Author:

Boil Size: 9 Litres

Boil Time: 130

Boil Gravity: 1.076

Efficiency: 54

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: dextrose

Priming Amount: 111.8 g

Creation Date: 11/22/2021 9:39 PM

Notes:

Author:

Boil Size: 18.5 Litres

Boil Time: N/A

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.42

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/22/2021 3:18 AM

Notes: Brew day 23rd Oct.
Only had 800g ginger after peeling 907g. Steeped for 45mins.
Pitched Nottingham yeast at 22c at 5pm.
Wonder if I should have left ginger in the ferment.
OG 1.051 with 18.5L wort. Will deliver 6.66% ABV - needs to be lower. Air temp 23c. Pressure by temp black mark. Spunding valve closed.
3am alarm is going off, it's at 35c! Weird.
Ferment underway, by 11am Day 1, PSI beyond 15. Opened spunding to 15PSI. Keeping pressure high to minimise off flavours.
Wort temp - 25c in a 21c air temp.
May finish in 3-5 days?
Wort vol 18.5L.

FOLLOW-UP
2nd Nov (Day 10) still spunding, still fermenting. Long brew. Spunding at c 10PSI (after correction)
Refractometer 1.020 uncorrected; correct 1.002 = 6.44%
Taste - has some bite, much less sweet than originally, decent alcohl whack. Colour cloudy grey, not the yellow expected. V close to complete ferment but impatient so...

Topped up to 24.5L to take it to SG1.028 and final target ABV of 4.8%
Backsweetened with adjusted recipe:

( https://brewtogether.com/2020/02/01/calculate-abv/ )
https://homebrewacademy.com/dilution-boil-off-calculator/

Targets:

OG =
FG =
IBU = XX
SRM: X
ABV = 6.4%

Original source: https://www.morebeer.com/questions/202

Ingredients:
• 0.907 kg peeled, diced ginger root
• 2.27kg organic cane/raw sugar
• 5 limes (zest and juice)
• Water to make 19L
• Yeast nutrient (dose per manufacturer instructions)
• 1 packet S-04 yeast (have S-05)

Method
Boil 9.5L water, then remove from heat.
Stir in sugar and yeast nutrient until well dissolved (The recommended dosage is 40ppm (5g:25L). It should be slurried in a few liters of liquid and added to the kettle about 15 minutes before the end of the boil.)
Once the sugar is dissolved add the ginger root, lime zest, and lime juice.
Steep for 15 minutes.
Strain and pour the mixture into primary fermenter and top off to 5 gallons // 19L. OG should be about 1.045.
Aerate and pitch S-04/5 yeast.

After 2 weeks, you should have reached a FG of around 0.996 and you’re ready to backsweeten.
You’ll need:
• Potassium sorbate
2 cups (473g) of water
• 85g (3 oz) peeled, diced ginger root
• 113g (4 oz) diced crystallized ginger
• 600g (3 cups) sugar (not granulated Splenda (for baking))

Boil the water, then remove from heat.
Stir in sweetener until dissolved, then add both forms of ginger and steep for 5 minutes.
Strain and add directly to the fermenter, or to a sanitized carboy and then rack the ginger ale onto it.
Let the ginger ale rest for 1-2 more weeks for the flavors to marry and mellow.
Keg it and dispense from your fridge.
Target 10 to 12 PSI when kegging).
Give the yeast at least 3 weeks to carbonate in the bottle or keg
When carbonated, chill and serve for a refreshing ginger ale that is sure to please all your friends!

Author:

pintzka

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2016 7:52 PM

Notes:

Author:

Rich Bowie

Boil Size: 4.73 Gallons

Boil Time: 15

Boil Gravity: 1.027

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2021 2:36 PM

Notes:

Author:

Dwayne

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 85

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/6/2021 4:40 PM

Notes:

Author:

Wolf King Brewing

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2021 7:50 PM

Notes: Brewed with BrewChatter's Hard Seltzer yeast kit & their superclarifier kit.

Author:

Reevesie

Boil Size: 6.5 Gallons

Boil Time: N/A

Boil Gravity: 1.04

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 10.23 psi

Creation Date: 4/29/2020 1:29 AM

Notes: 7/3/23-Using Blonde Ale Yeast Cake S-05, Cascade Leaf Hops, Concentrate and Agave syrup. No wild cultures for this one, but maybe move it to the rum barrel?

1/30/22-Using concentrate (no juice available this year-COVID!), added dregs from the previous wild batch. The yeast package is just to kickstart fermentation until the microbes take over. Will add 2 1/2# of Passionfruit puree after primary fermentation stops. Moved to Rum Barrel 3/13/22.

** This takes from raw juice (October) to drinkable (May). So this is the 3rd year I have made a wild cider, the 2nd I have bought juice from Honest Abe's in Gardena/L.A. The cider is wild fermented, just a little nutrient added to feed the wild beasties.

This batch was primed with cranberry juice. Last year's batch was primed with passionfruit juice. Year one was fermented on a Pale Ale yeast and hop cake.

Author:

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/8/2019 8:55 PM

Notes: Use WLN4100 Enzyme, 10 ml in the primary for 16 days

Author:

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 60

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/3/2019 3:39 PM

Notes: Mash low with 1 vial of WLN4100 Ultra-Ferm
Lauter mash but do not heat to allow enzymes to continue to break down sugars
Sparge, lauter and allow wort to stand for ~30 minutes to allow enzymes to continue to break down sugars
Boil for 60 minutes and follow hop schedule - I used a different hop schedule than Kim did.
It is recommended you add more yeast nutrient to fermenter half way through fermentation

Edit 9/18/18 - My first run on this came up a bit short on FG (1.006). Still pretty dry and amazingly juicy, but really want to get it down to <1.000. May try 2 vials of the WLN4100 in the mash next time and maybe some glucoamylase in the fermenter.

Author:

Adam H.

Boil Size: 5 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/7/2018 1:03 AM

Notes:

Author:

Beertotheheart

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/3/2018 10:03 PM

Notes:

Author:

kamelkatt

Boil Size: 5 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/9/2018 5:54 PM

Notes: Ingredienser:
5L vatten
2st kanelstavar
1krm kardemumma
250g socker
250g lönnsirap
1,5msk malen ingefära
2-3dl riven ingefära
1-2 citroners juice
½pkt jäst
1/8tsk jästnäring