Summertime Ginger Ale Beer Recipe | BIAB Spice, Herb, or Vegetable Beer by IndyTim | Brewer's Friend
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Summertime Ginger Ale

41 calories 4 g 12 oz
Beer Stats
Method: BIAB
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.011 (recipe based estimate)
Efficiency: 65% (brew house)
Source: AHA
Calories: 41 calories (Per 12oz)
Carbs: 4 g (Per 12oz)
Created: Sunday May 13th 2018
1.013
1.003
1.3%
10.3
6.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb American - Pale 2-Row2 lb Pale 2-Row 37 1.8 66.7%
1 lb Belgian - Aromatic1 lb Aromatic 33 38 33.3%
3 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Spalt1 oz Spalt Hops Leaf/Whole 2.5 Boil 45 min 10.26 100%
1 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 60 min
Mash out -- -- 168 °F --
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
No
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ice Mountain
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
30 13 6 8 21 120
Mash Chemistry and Brewing Water Calculator
 
Notes

or 5 Gallons (18.93 L)
2.0 lb (0.91 kg) 2 row malt
1.0 lb (0.45 kg) Belgian aromatic malt
1.0 lb (0.45 kg) clover honey (added to the boil)
0.5 lb (0.23 kg) lactose (added to the boil)
1.0 oz (28 g) Spalt whole hops, 2.5% a.a. (45 min)
Wyeast 2565 Kölsch Yeast, or White Labs WLP029 German Ale/Kölsch yeast, or a sufficient yeast starter
0.75 tsp (3 g) Irish moss added 15 minutes before end of the boil (optional)
2 oz (56 g) fresh chopped ginger added to the boil (15 min)
2 oz (56 g) fresh chopped ginger added to secondary fermenter for 7 days

To brew the Summertime Ginger Ale, mash grains at 152° F (67° C) for 60 minutes. Mash out at 168° F (76° C), with pre-boil wort volume of 6.5 gal. (25 L).

Bring to a rolling boil for 60 minutes, add hops, honey, lactose, and ginger at specified intervals from end of boil. Chill wort to 65° F (18° C) and pitch yeast.

After 5 days, rack to secondary fermenter and age for another 10 days, adding remaining ginger for the last 7 days.

Keg at 2.5 volumes of CO2 or bottle condition with 4 oz (113 g) corn sugar.

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  • Public: Yup, Shared
  • Last Updated: 2018-05-13 19:11 UTC
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