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Ginger-Ninger

131 calories 13.1 g 330 ml
Beer Stats
Method: BIAB
Style: Spice, Herb, or Vegetable Beer
Boil Time: 30 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 22.78 liters
Post Boil Size: 21.4 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Trialben
No Chill: 20 minute extended hop boil time
Calories: 131 calories (Per 330ml)
Carbs: 13.1 g (Per 330ml)
Created Wednesday May 15th 2019
1.043
1.010
4.4%
15.9
6.5
5.4
13.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Voyager Craft Malt - Veloria Schooner2.5 kg Veloria Schooner 2.36 / kg
5.90
35.9 3.6 65.8%
0.50 kg Gladfield - Munich Malt0.5 kg Munich Malt 4.00 / kg
2.00
36.8 7.87 13.2%
0.50 kg Voyager Craft Malt - Winter Wheat Janz0.5 kg Winter Wheat Janz 3.91 / kg
1.96
38.8 2.54 13.2%
0.30 kg Honey Malt0.3 kg Honey Malt 6.38 / kg
1.91
37 25 7.9%
3.80 kg / 11.77
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13 g Magnum13 g Magnum Hops 0.10 / g
1.24
Pellet 11 First Wort 30 min 15.93 100%
13 g / 1.24
 
Mash Guidelines
Amount Description Type Temp Time
25 L Infusion 69 °C 40 min
Temperature 71 °C 20 min
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
50 g Ginger Spice Boil 1 hr.
200 g Ginger Spice Primary 3 days
1.16 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
20 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
(Unity Water) North
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90.6 4.1 14.8 127.2 67 8.5
Mash Chemistry and Brewing Water Calculator
 
Notes

Need to mash high for more Dextrines to keep some body in the beer to offset the ginger and Tumeric bite.

Notes recommend more ginger.
And more Tumeric 250 ish grams used.

Will increase whirlpool and Dry hop additions really push the envelope on next one.

Also switching to saison yeast I'm a bit concerned it my dry out the beer too much and cause it to be over bitter.

‐--‐-----
4/2022

Brew will be
Bursons pale malt
Munich maybe I'll up to 500g
Then the wheat will be what's left over with my flaked
And then rolled oats untill 400g

Also will boil 50g ginger at 60mins

Then I'll no chill overnight with my ginger will leave out tumeric this.
I'll add in at the No Chill 20 fresh leaves of lemon Myrtle 1 for each liter ish.

No dry hop this time just boil flame out additions.
Fermenting with RWS overnight with Belgian saison 1.
Will kick off fermentation @ what ever transfer temp is next day.
Sounds like fun
------------------‐-------
6/9/22
Adding some honey malt to this brew.
Also base is velora craft malt.

‐-----‐-------------
5/11/22
Brew the same just 20g fuggles in no-chill steep.

Recipe Photos
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  • Public: Yup, Shared
  • Last Updated: 2022-11-05 02:04 UTC
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