Recipe: GINGER BEER TYPE: All Grain Style: GINGER BEER —RECIPE SPECIFICATIONS———————————————–
SRM: 0.0 SRM
SRM RANGE: 4.0-20.0
SRM IBU: 0.0 IBUs Tinseth IBU RANGE: 12.0-35.0 IBUs
OG: 1.058 SG OG RANGE: 1.040-1.090
SG FG: 0.987 SG FG RANGE: 1.008-1.020
SG BU:GU: 0.000
Calories: 151.6 kcal/12oz Est
ABV: 9.3 %
EE%: 72.00 %
Batch: 1.00 gal
Total Hops: 0.00 oz oz.
—MASH/STEEP PROCESS——MASH PH:5.20 —— >>>>>>>>>>-
ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<< Amt Name Type # %/IBU
8.00 oz Ginger Root (Mash 12.0 mins) Herb 1 –
Name Description Step Temperat Step Time Saccharification
Add 16.00 Cup of water and heat to 72.0 72.0 F 0 min
—SPARGE PROCESS— >>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 72.0 F/72.0 F >>>>>>>>>>-
ADD BOIL CHEMICALS BEFORE FWH
–BOIL PROCESS—————————–
Est Pre_Boil Gravity: 1.038 SG
Est OG: 1.058 SG
Amt Name Type # %/IBU
20.00 oz Cane (Beet) Sugar (0.0 SRM) sugar 2 100.0 %
—FERM PROCESS—————————–
Primary Start: 22 Oct 2023 – 14.00 Days at 67.0 F
Yeast is Safale US05
NOTES
JUST POST FOR ARCHIVE.
Sourced from USA or Peru.
$0.36/oz Many in stock
BJ’S CLUB VIA INSTACART
Basically this ginger beer was made with the peelings of this ginger.
The peeled ginger is ground, stored in the fridge as ginger paste. The skins are used for the beer
basically heat the water to dissolve sugar, cool and add the ginger skins and yeast to fill 1 gal fermenter
1 gal yield, ferment w/ airlock a few weeks,
Strain off skins, continue fermentation, bottle and refrigerate.
Adjust strength if necessary by adding more ginger.
Bottled one quart , may carbonate a batch
Very good taste, considering the price of store bought ginger beer, very good.
Cheers !
Peabody Pico 