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Rich's Molasses Ginger

133 calories 6.4 g 12 oz
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Beer Stats
Method: Extract
Style: Experimental Beer
Boil Time: 15 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 2.75 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 133 calories (Per 12oz)
Carbs: 6.4 g (Per 12oz)
Created: Monday February 5th 2018
1.042
1.000
5.5%
0.0
8.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Cane Sugar2 lb Cane Sugar 46 0 84.2%
6 oz Molasses6 oz Molasses 36 80 15.8%
2.37 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb ginger root (pureed) Spice Boil 10 min.
1 each zested lime Flavor Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 74 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 2.7 g | 10.8 qt) 2.57 10.3  
Volume increase from sugar/extract (early additions) 0.18 0.7  
Pre boil volume (equipment estimates 2.88 g | 11.5 qt) 2.75 11  
Boil off losses -0.38 -1.5  
Post boil volume 2.5 10  
Going into fermentor 2.5 10  
Total: 2.57 10.3
Equipment Profile Used: System Default
 
Notes

Prepare priming mixture: 2 oz priming sugar and 8 oz of uniformly cubed crystallized ginger (unsulphered). Boil with 2 cups of water for 5 minutes. If possible, keep ginger in a strainer while boiling. Mix priming solution (without the ginger cubes) into bottling bucket with wort. But add 1-3 cubes (depending on spiciness) of ginger to each bottle before capping.

For fermentation, leave "skin" on pureed ginger. The skin will act as nutrients for the yeast, since the wort is lacking any grains.

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  • Last Updated: 2018-02-27 20:33 UTC