Imbirnay Pivo (Ginger Beer - Mixer) Beer Recipe | All Grain Alternative Sugar Beer | Brewer's Friend
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Imbirnay Pivo (Ginger Beer - Mixer)

110 calories 5.3 g 12 oz
Beer Stats
Method: All Grain
Style: Alternative Sugar Beer
Boil Time: 0 min
Batch Size: 0.5 gallons (fermentor volume)
Pre Boil Size: 0.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 69% (brew house)
Source: Talley
Calories: 110 calories (Per 12oz)
Carbs: 5.3 g (Per 12oz)
Created: Wednesday May 9th 2018
Amount Fermentable Cost PPG °L Bill %
6 oz Cane Sugar6 oz Cane Sugar 46 0 100%
6 oz / 0.00
Other Ingredients
Amount Name Cost Type Use Time
2 oz Ginger - Fresh Spice Mash 2 min.
1 tbsp Lemon Juice - Fresh Flavor Primary --
1 tbsp Lime Juice - Fresh Flavor Primary --
- -
1 Each
Attenuation (avg):
Optimum Temp:
66 - 72 °F
Fermentation Temp:
68 °F
Pitch Rate:
0.00 Yeast Pitch Rate and Starter Calculator
Method: Force Carbonated       CO2 Level: 3 Volumes
Target Water Profile
Topeka 2017
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
45 6 31 30 80 113
Mash Chemistry and Brewing Water Calculator

Mix water, sugar, and freshly microplaned/pureed/grated ginger.
Bring to boil for 2 minutes.
Remove from heat and cover to cool.
Add lemon and lime juice. (Zest of lemon and lime if desired.)
Sanitize fermentation vessel, airlock, and funnel - glass growler + rubber stopper + airlock + funnel.
Once 'wort' has cooled, sanitize hands, pitch Pasteur Dry Champagne Yeast, and transfer sanitarily to the sanitized growler. (Leave at least a few inches of headspace in the growler.)
Cap with airlock and store in a warmish, dark place for 2 days.

After two days, you can enjoy immediately in Moscow Mules, Dark & Stromys, or straight up. (If capped and stored in a warmish place, you'll likely have a mess on your hands. Refrigeration will slow the process, but you'll want to watch the bottle and consume within a couple of weeks.)

If a sweeter end product is desired with carbonation, dump growler contents into a pot and add simple syrup to desired sweetness. Bring the ginger beer to ~160F to kill the yeast, dump contents into a sanitized corny, force carbonate to desired CO2 level, transfer to sanitized bottles, cap immediately, and refrigerate. (Or enjoy straight off the tap. *buy more vodka)

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  • Public: Yup, Shared
  • Last Updated: 2018-05-09 21:27 UTC
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