Napalm Ginger Beer Beer Recipe | All Grain Spice, Herb, or Vegetable Beer by jkilgallen | Brewer's Friend
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Napalm Ginger Beer

195 calories 16.8 g 330 ml
Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 195 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Friday May 20th 2022
1.064
1.011
7.1%
35.4
8.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.25 kg United Kingdom - Pale 2-Row2.25 kg Pale 2-Row 38 2.5 40.9%
2.25 kg United Kingdom - Lager2.25 kg Lager 38 1.4 40.9%
0.50 kg Weyermann - Melanoidin0.5 kg Melanoidin 34.5 27 9.1%
0.50 kg Brown Sugar0.5 kg Brown Sugar - (late boil kettle addition) 45 15 9.1%
5.50 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Citra25 g Citra Hops Pellet 11 Boil 60 min 35.37 100%
25 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26 L Mash Temperature -- 72 °C 60 min
8 L Batch Sparge -- 80 °C --
Starting Mash Thickness: 3.65 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 kg Ginger root Spice Boil 15 min.
3 each chili Flavor Boil 5 min.
3 each Lemon Zest Flavor Boil 5 min.
2 each Lime Zest Flavor Boil 5 min.
0.50 kg Ginger root Spice Secondary 5 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Honey       Amount: 231.2 g       Temp: 20 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Due to the very high ginger content and the chilies, the flavor is very strong. This is balanced out by sweetness from unfermentable sugars. To achieve a high quantity of unfermentable sugars ensure that you mash at a significantly higher temperature than normal (72 deg C).

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  • Public: Yup, Shared
  • Last Updated: 2022-05-20 13:39 UTC
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