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Ginger 2

139 calories 15.5 g 12 oz
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Beer Stats
Method: Extract
Style: Spice, Herb, or Vegetable Beer
Boil Time: 50 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 139 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Saturday June 20th 2015
1.042
1.012
4.0%
0.0
6.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Turbinado4 lb Turbinado 44 10 74.4%
0.13 lb Maltodextrin0.125 lb Maltodextrin 39 0 2.3%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 46 0.5 18.6%
5.12 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.25 lb Belgian - Cara 20L0.25 lb Cara 20L 34 22 4.7%
$ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Vanilla Flavor Boil 5 min.
4 each Juice of Limes Other Boil 5 min.
0.50 tsp Allspice Spice Boil 5 min.
0.25 tsp Cayenne Spice Boil 5 min.
3 lb Ginger Root Other Boil 1 hr.
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 164 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force       Amount: 18psi       CO2 Level: 3.5 Volumes
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.39 g | 25.6 qt) 2.64 10.6  
Mash volume with grains (equipment estimates 6.39 g | 25.6 qt) 2.66 10.7  
Grain absorption losses (steeping) -0.03 -0.1  
Volume increase from sugar/extract (early additions) 0.39 1.5  
Pre boil volume (equipment estimates 6.75 g | 27 qt) 3 12  
Boil off losses -1.25 -5  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
Total: 2.64 10.6
Equipment Profile Used: System Default
 
Notes

Ginger root is roughly peeled and then chopped in a food processor to the size of 1/8" to 1/4" approx. Added to water prior to heat being applied. Used Cara8 malt but not in this listing, 20 minute steep @ 155F. Left to cool naturally with ginger until strained into primary.

Once kegged added 1.5c table sugar and 1/2c stevia (In the raw brand).

Overall pretty good. Spicy akin to Jamaican style Ginger beer with a lighter body than high sugar commercial counterparts. I'd recommend reducing the ginger or steep time of it unless you like ginger a lot.

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  • Last Updated: 2015-11-22 20:23 UTC