ginger beer - Beer Recipe - Brewer's Friend

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ginger beer

116 calories 8.3 g 330 ml
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Beer Stats
Method: Extract
Style: No Profile Selected
Boil Time: 15 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 19 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 100% (steeping grains only)
Calories: 116 calories (Per 330ml)
Carbs: 8.3 g (Per 330ml)
Created: Friday June 25th 2021
1.039
1.004
4.6%
0.0
2.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg Liquid Malt Extract - Light1.5 kg Liquid Malt Extract - Light 35 4 62.5%
0.90 kg Cane Sugar0.9 kg Cane Sugar 46 0 37.5%
2.40 kg / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 68 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2      
 
Target Water Profile
Geebung Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Liters
Boil water added to kettle (equipment estimates 18.8 L) 17.4
Volume increase from sugar/extract (early additions) 1.6
Pre boil volume (equipment estimates 20.4 L) 19
Boil off losses -1.4
Post boil volume 19
Top off amount 1
Going into fermentor 20
Total: 18.4  
Equipment Profile Used: System Default
 
Notes

Ingredients

4 lbs. (1.8 kg) pure cane sugar - amended above
1 tablespoon (15 mL) molasses
½ tsp. yeast nutrient
8 oz. (226 mL) lemon or lime (juiced)
8 oz. (226 mL) ginger root (juiced)
Clean fermenting ale yeast (Champagne works well also)
1 lb. (0.45 kg) sugar to backsweeten (added to cold keg)

Step by step

Bring sugar, molasses and water to a boil for 15 minutes. At flame out add yeast nutrient. Once cooled to yeast pitching temperature, add the yeast and allow the temperature to rise naturally to the upper limit of the yeast’s range; you want a good and fast ferment. After 10 days or so, cool to near freezing to drop out as much yeast you can. Transfer the clear finished ginger beer into an empty Corny keg and add the ginger juice, lemon (or lime) juice, and sugar (dissolved in 2 cups/500 mL boiling water) to backsweeten. Mix all this very well or the dense sugar syrup will drop to the bottom. Follow the same carbonation advice as the hard root beer recipe.

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  • Public: Yup, Shared
  • Last Updated: 2021-06-25 11:40 UTC