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Gingernut Biscuit

138 calories 14.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 37 liters
Post Boil Size: 30 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 138 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)
Created: Friday March 3rd 2023
1.045
1.011
4.5%
17.5
10.8
5.4
10.76
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.20 kg Voyager Craft Malt - Veloria Schooner2.2 kg Veloria Schooner $ 2.00 / kg
$ 4.40 		35.9 3.6 40.7%
1 kg Voyager Craft Malt - Biscuit1 kg Biscuit $ 3.00 / kg
$ 3.00 		36.3 15.23 18.5%
0.30 kg German - Rye0.3 kg Rye 38 3.5 5.6%
0.30 kg Simpsons - Heritage Crystal0.3 kg Heritage Crystal 32 66 5.6%
1.60 kg Voyager Craft Malt - Munich Schooner1.6 kg Munich Schooner $ 2.10 / kg
$ 3.36 		36 8.63 29.6%
5.40 kg / $ 10.76
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5 First Wort 0 min 17.52 100%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
190 g Ginger root Spice Boil 1 hr.
4 g Nutmeg Spice Mash 1 hr.
1 g Cinnamon Stick Spice Mash 1 hr.
1.50 tsp Gypsum Water Agt Other 0 min.
1 tsp Calcium Chloride (dihydrate) Water Agt Other 0 min.
1 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 tsp Gypsum Water Agt Mash 1 hr.
100 g Ginger root Spice Secondary 0 min.
4 g Nutmeg Spice Secondary 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22.4 L Strike 71 °C 67 °C 60 min
18 L Sparge 80 °C 75 °C --
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 28 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 21.6
Mash volume with grains 25.2
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 17.6 L) 21.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.9 L) 37
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 27 L) 30
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 30 L) 27
Total: 43.3  
Equipment Profile Used: System Default
 
Notes

190g Ginger grated plus a whole sliced nutmeg baked in the oven for 5 min on baking paper to remove oils. Added at start of boil.

Day 6 added about 100g of sliced ginger plus a whole sliced nutmug (baked) in a sock soaked in starsan as yeast activity had driven off ginger aroma.

Pretty much perfect balance of flavours. Good biscuit plenty of ginger and a hint of nutmeg.

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  • Last Updated: 2023-04-09 23:29 UTC