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Crystal Clear Ginger Beer

188 calories 8.9 g 12 oz
Beer Stats
Method: Extract
Style: Other Specialty Cider or Perry
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 1.125 gallons
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Hop Utilization: 96%
Calories: 188 calories (Per 12oz)
Carbs: 8.9 g (Per 12oz)
Created Friday January 13th 2023
Amount Fermentable Cost PPG °L Bill %
4 lb Cane Sugar4 lb Cane Sugar - (late boil kettle addition) 46 0 88.9%
0.50 lb Brown Sugar0.5 lb Brown Sugar - (late boil kettle addition) 45 15 11.1%
4.50 lbs / 0.00
Other Ingredients
Amount Name Cost Type Use Time
3 each Cinnamon stick Spice Boil 1 hr.
14 oz Ginger Spice Boil 1 hr.
3 each Clove Spice Mash 1 hr.
6 each Lemons Flavor Mash 0 min.
3 each Limes Flavor Mash 0 min.
Lallemand - Lalvin EC-1118
1 Each
Attenuation (avg):
Optimum Temp:
59 - 77 °F
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 67 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 0 Volumes
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
OG 1/15/23: 1.061 (Temperature adjusted)

The wort is tasty. Very bold lemon with a warming spice in the background. I personally wish I used a bit more ginger. Next time I would use maybe 1.5 lbs of ginger. The spice is still there, but takes a back seat. As it starts to dry out and carbonate, the ginger might come back though.

Gravity 1/28/23: 1.030 |ABV:
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 4.67 g | 18.7 qt) 1.13 4.5  
Pre boil volume (equipment estimates 4.67 g | 18.7 qt) 1.13 4.5  
Volume increase from sugar/extract (late additions) 0.33 1.3  
Boil off losses -1.5 -6  
Post boil volume 3.5 14  
Going into fermentor 3.5 14  
Total: 1.13 4.5
Equipment Profile Used: System Default
  1. Finely (and I really do mean finely) dice your ginger and put into a steeping bag.

  2. Cut your 6 lemons and 3 limes into quarters, squeezing each one into the water. Once squeezed, throw the slices in the water.

  3. Add your 3 cinnamon sticks and 3 cloves.

  4. Boil for 60 minutes.

  5. Once 60 minutes has been reached, remove all of your steeping items and add your sugar. Boil an additional 10 minutes to sterilize the sugar.

    Note: I found that by leaving the steeping items in the water, they tend to absorb the sugar, thereby affecting your gravity.

  6. Dilute the wort with your other 2 gallons of water to chill it quicker. Aerate, then pitch your yeast.

  7. Take continuous gravity readings, and stop around 1.011 or 1.010. The higher the gravity, the sweeter and more syrupy it will be. 1.011 is a good cross between sweet with just enough dryness.

  8. Once FG is acheived, bottle using a plastic bottle to tell where your carbonation is at. Once carbonation has been acheived, pasteurize and you're done.

    Other notes: Ginger and citrus slows the fermentation process, this can take up to a month or more, have patience and you'll get there.

    I opted to use a champaigne yeast, as EC-1118 has almost no flavor profile, and has a huge ideal temperature range. This makes it easier to make this year-round.
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  • Last Updated: 2023-01-28 21:51 UTC