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GInger Beer

140 calories 12.8 g 330 ml
Beer Stats
Method: All Grain
Style: Specialty Fruit Beer
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 45.25 liters
Post Boil Size: 41.24 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 98%
Calories: 140 calories (Per 330ml)
Carbs: 12.8 g (Per 330ml)
Created Saturday March 23rd 2019
1.046
1.009
4.9%
25.3
5.2
5.5
20.88
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg Malteurop - 2 Row8 kg 2 Row 34.3 2.15 93%
0.40 kg German - Melanoidin0.4 kg Melanoidin 37 25 4.7%
0.20 kg German - CaraHell0.2 kg CaraHell 34 11 2.3%
8.60 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Southern Dawn20 g Southern Dawn Hops 0.48 / g
9.60
Pellet 13.6 Boil 30 min 13.94 40%
20 g African Queen20 g African Queen Hops 0.41 / g
8.20
Pellet 10.6 Boil 20 min 8.56 40%
10 g Southern Passion10 g Southern Passion Hops 0.31 / g
3.08
Pellet 11.6 Boil 10 min 2.8 20%
50 g / 20.88
 
Mash Guidelines
Amount Description Type Temp Time
25.8 L Strike 50 °C 20 min
Infusion 68 °C 60 min
29 L Fly Sparge 77 °C 60 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
700 g Ginger Herb Boil 10 min.
15 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
7.50 g Gypsum Water Agt Mash 0 min.
7.50 g Epsom Salt Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 343 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
107.5 13.6 0 133.2 130.9 0
Mash Chemistry and Brewing Water Calculator
"GInger Beer" Specialty Fruit Beer recipe. All Grain, ABV 4.87%, IBU 25.3, SRM 5.18, Fermentables: (2 Row, Melanoidin, CaraHell) Hops: (Southern Dawn, African Queen, Southern Passion) Other: (Ginger, Calcium Chloride (dihydrate), Gypsum, Epsom Salt)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-11-24 09:29 UTC
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