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Gingernut Biscuit

Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 37 liters
Post Boil Size: 30 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 138 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)

Created: Friday March 3rd 2023

Original Gravity:

1.045

Final Gravity:

1.011

ABV (standard):

4.5%

IBU (tinseth):

17.5

SRM (morey):

10.8

Mash pH

5.4

Cost $

10.76

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
2.20 kg	Voyager Craft Malt - Veloria Schooner2.2 kg Veloria Schooner	$ 2.00 / kg $ 4.40	35.9	3.6	40.7%
1 kg	Voyager Craft Malt - Biscuit1 kg Biscuit	$ 3.00 / kg $ 3.00	36.3	15.23	18.5%
0.30 kg	German - Rye0.3 kg Rye		38	3.5	5.6%
0.30 kg	Simpsons - Heritage Crystal0.3 kg Heritage Crystal		32	66	5.6%
1.60 kg	Voyager Craft Malt - Munich Schooner1.6 kg Munich Schooner	$ 2.10 / kg $ 3.36	36	8.63	29.6%
5.40 kg / $ 10.76

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
30 g	East Kent Goldings30 g East Kent Goldings Hops		Pellet	5	First Wort	0 min	17.52	100%
30 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
30 g	East Kent Goldings (Pellet) 30 g East Kent Goldings (Pellet) Hops		17.52	100%
30 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
22.4 L	Strike	71 °C	67 °C	60 min
18 L	Sparge	80 °C	75 °C	--
Starting Mash Thickness: 4 L/kg Starting Grain Temp: 28 °C

Other Ingredients

Amount	Name	Type	Use	Time
190 g	Ginger root	Spice	Boil	1 hr.
4 g	Nutmeg	Spice	Mash	1 hr.
1 g	Cinnamon Stick	Spice	Mash	1 hr.
1.50 tsp	Gypsum	Water Agt	Other	--
1 tsp	Calcium Chloride (dihydrate)	Water Agt	Other	--
1 tsp	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.50 tsp	Gypsum	Water Agt	Mash	1 hr.
100 g	Ginger root	Spice	Secondary	--
4 g	Nutmeg	Spice	Secondary	--

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 106 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.02 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

190g Ginger grated plus a whole sliced nutmeg baked in the oven for 5 min on baking paper to remove oils. Added at start of boil.

Day 6 added about 100g of sliced ginger plus a whole sliced nutmug (baked) in a sock soaked in starsan as yeast activity had driven off ginger aroma.

Pretty much perfect balance of flavours. Good biscuit plenty of ginger and a hint of nutmeg.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2023-04-09 23:29 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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