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Ginger dry beer

99 calories 8.8 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 19.41 liters
Pre Boil Gravity: 1.027 (recipe based estimate)
Post Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 99 calories (Per 330ml)
Carbs: 8.8 g (Per 330ml)
Created: Friday October 10th 2025
1.033
1.006
3.5%
7.6
2.7
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.60 kg Canadian - Pale 2-Row2.6 kg Pale 2-Row 36 1.75 100%
2.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 g Veteran's Blend3 g Veteran's Blend Hops Pellet 13 Boil 60 min 7.61 100%
3 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Dried ginger Flavor Whirlpool 0 min.
42 ml Ginger beer flavouring Water Agt Mash 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 46 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Greater Vancouver Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 6.5
Mash volume with grains 8.2
Grain absorption losses -2.6
Remaining sparge water volume (equipment estimates 18.7 L) 16.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21.7 L) 19.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 16
Going into fermentor 16
Total: 22.9  
Equipment Profile Used: System Default
"Ginger dry beer" No Profile Selected beer recipe by Brewer #26840. All Grain, ABV 3.52%, IBU 7.61, SRM 2.7, Fermentables: (Pale 2-Row) Hops: (Veteran's Blend) Other: (Dried ginger, Ginger beer flavouring)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2025-10-22 05:08 UTC