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Ginger Beer

187 calories 9 g 0.5 L
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Beer Stats
Method: Extract
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 26.31 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 72% (steeping grains only)
Source: Bryn
Calories: 187 calories (Per 0.5L)
Carbs: 9 g (Per 0.5L)
Created: Monday October 13th 2025
1.042
1.000
5.5%
0.0
0.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Cane Sugar2.5 kg Cane Sugar 46 0 100%
2.50 kg / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 kg Ginger root Flavor Mash 30 min.
4 each Lemon Peel Flavor Mash 30 min.
300 g sultanas Flavor Primary 5 min.
0.75 tsp Cream of Tartar Flavor Mash 30 min.
 
Yeast
Crossmyloof - Pia
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 150.7 g       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Infusion -- -- --
Quick Water Requirements
Water Liters
Water added to kettle 24.8
Volume increase from sugar/extract (early additions) 1.5
Pre boil volume (equipment estimates 28.7 L) 26.3
Boil off losses -5.7
Post boil volume (equipment estimates 20.6 L) 23
Estimated amount in fermentor 23
Total: 24.8  
Equipment Profile Used: System Default
 
Notes

Root ginger is grated, skin on
1-2Kg ginger according to taste
Peel the lemons avoiding the pith. Also add the juice.
Yeast is Crossmyloof Ginger Beer yeast with nutrient

Instructions:
Sanitise and rinse all equipment (Baby bottle sanitising tablets do the trick)

  1. Boil as much water as you can get in your stock pot, peel the lemons (avoiding pith), then throw in the peel and squeeze in the juice.
  2. Grate the ginger (skin too) and throw in along with the cream of tartar.
  3. Add sugar and reduce temp to simmer for about 30 mins.
  4. Add 300g of Sultanas to the fermenter then pour the liquid on top and fill up to 23 ltrs with water. Once cooled to fermentation temp sprinkle the yeast on top.
  5. Cover and ferment for 4 days.
  6. Strain and squeeze the juice from the liquid and transfer to a clean fermenter until complete (usually about 5 / 7 days).
  7. Bottle in strong glass (or PET) bottles, suitable for carbonation, adding 1/2 teaspoon of priming sugar to each.
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  • Last Updated: 2025-10-18 18:16 UTC