I brewed one 2 months ago. It's not very good, but it's getting better with age. Not sure yet if I'll try it again. Notice it's 3 gallons, not 5. I used pilsner malt instead of just plain 2-row because that's what I had an excess of. The hops are mainly for preservative. The citric acid was mainly for pH adjustment because I have alkaline water; normally I use phosphoric acid but I thought citric might taste better here.
HOME BREW RECIPE:
Title: 0122 Ginger Beer
Brew Method: BIAB
Style Name: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Boil Size: 4.51 gallons
Boil Gravity: 1.042
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.063
Final Gravity: 1.022
ABV (standard): 5.35%
IBU (tinseth): 15.46
SRM (morey): 6.3
Mash pH: 5.36
FERMENTABLES:
5 lb - Pilsner (74.1%)
1 lb - Rice (14.8%)
12 oz - Munich Dark 20L (11.1%)
HOPS:
10 g - Cascade, Type: Pellet, AA: 7, Use: Boil for 45 min, IBU: 15.46
MASH GUIDELINES:
Simmer the rice in a gallon of the strike water until it turns to mush (about an hour)
Infusion, Temp: 154 F, Amount: 4.5 gal
OTHER INGREDIENTS:
10 g - Citric acid, Time: 60 min, Type: Water Agt, Use: Mash
4.5 oz - Ginger, fresh, grated, Time: 30 min, Type: Spice, Use: Boil
2 tbsp - Ground Ginger, Time: 10 min, Type: Spice, Use: Boil
1 tsp - Irish moss, Time: 10 min, Type: Fining, Use: Boil
YEAST:
Red Star - Cote des Blancs
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Date: 2022-03-19 19:12 UTC
Recipe Last Updated: 2022-01-22 17:19 UTC