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#3 - Ginger

220 calories 24.2 g 330 ml
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Beer Stats
Method: Extract
Style: Spice, Herb, or Vegetable Beer
Boil Time: 40 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 9 liters
Efficiency: 70% (steeping grains only)
Source: Paul
Calories: 220 calories (Per 330ml)
Carbs: 24.2 g (Per 330ml)
URL: http://www.sustainablealcoholic.com
Created: Saturday April 14th 2012
1.071
1.020
6.8%
16.0
7.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.70 kg Liquid Malt Extract - Amber1.7 kg Liquid Malt Extract - Amber - (late boil kettle addition) 35 10 41.8%
1 kg Dry Malt Extract - Light1 kg Dry Malt Extract - Light - (late boil kettle addition) 42 4 24.6%
0.87 kg Corn Sugar - Dextrose 0.87 kg Corn Sugar - Dextrose 46 0.5 21.4%
0.50 kg Honey 0.5 kg Honey - (late boil kettle addition) 42 2 12.3%
4.07 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Saaz30 g Saaz Hops Leaf/Whole 3.5 Boil 40 min 60%
20 g Saaz20 g Saaz Hops Leaf/Whole 3.5 Boil 10 min 40%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Dried Ginger Spice Boil 5 min.
75 g Dried Ginger Spice Secondary --
100 g Fresh Ginger Spice Secondary --
 
Yeast
Munton and Fison
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
High
Optimum Temp:
18 - 21 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Batch       Amount: 150g      
Quick Water Requirements
Water Liters
Boil water added to kettle (equipment estimates 20.3 L) 8.5
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 20.9 L) 9
Volume increase from sugar/extract (late additions) 2.2
Boil off losses -3.8
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume 19
Going into fermentor 19
Total: 8.5  
Equipment Profile Used: System Default
 
Notes

Based on a disappointing recent sample of Marble Ginger and a Twitter discussion with an ex-Marble brewer, I wanted to make something killer fiery so I doubled his recommended ginger additions.

Day 3 - Boil Honey with water and 5g dried ginger. Strained, cooled and add.

Day 5 - Rack to secondary, add fine sliced fresh ginger in bag, add some brandy to the dried ginger, stick it in a bag, add to secondary.

Priming sugar boiled with water and 5g dried ginger.

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  • Last Updated: 2012-06-04 15:10 UTC