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Ginger Beer

138 calories 10.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 30 min
Batch Size: 5 liters (fermentor volume)
Pre Boil Size: 28.95 liters
Post Boil Size: 22.96 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 138 calories (Per 330ml)
Carbs: 10.7 g (Per 330ml)
Created: Sunday October 11th 2020
1.046
1.006
5.2%
5.6
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
500 g Crisp Malting - Extra Pale Ale Malt500 g Extra Pale Ale Malt 38 1.7 59.5%
270 g Cane Sugar270 g Cane Sugar 46 0 32.1%
70 g Crisp Malting - GB - Crisp Malting - Crystal Light - 45L70 g GB - Crisp Malting - Crystal Light - 45L 33.1 23 8.3%
840 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 g Bramling Cross2 g Bramling Cross Hops Leaf/Whole 7 Boil 30 min 5.62 100%
2 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
400 g Ginger Spice Mash 1 hr.
0.50 g Cream of tartar Other Boil 5 min.
1 ml Phosphoric acid Water Agt Mash 0 min.
1 each Lemon juice Flavor Boil 0 min.
0.50 each Lemon Zest Flavor Boil 0 min.
200 g Ginger Spice Primary 0 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
0.25 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 29 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
43.1 8.9 16 24.1 73.9 144.7
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.14 L Strike 77 °C 70 °C 60 min
Starting Mash Thickness: 2 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 1.1
Mash volume with grains 1.5
Grain absorption losses -0.6
Remaining sparge water volume (equipment estimates 8 L) 29.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 7.9 L) 29
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume (equipment estimates 5 L) 23
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23 L) 5
Total: 30.3  
Equipment Profile Used: System Default
 
Notes

Base water levels

43.1
8.9
16
24.1
73.9
144.7

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  • Last Updated: 2023-07-03 19:17 UTC