Ginger Beer V3.4: Difference between revisions

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--Measures--
<big>'''By Manmohan Birdi'''</big>
Batch Size: 27 liters
Boil Size: 27 liters
Boil Gravity: 1.040


Original Gravity: 1.040
Recipe is part of [[Recipe Index]]
Final Gravity: 1.000
ABV: 5.22%


FERMENTABLES:
'''BJCP 2021 Style 30A Spiced, Herb and Vegetable Beer'''
1 kg - Cane Sugar (33.3%)
1 kg - Soft Candi Sugar - Blond (33.3%)
1 kg - Brown Sugar (33.3%)


OTHER INGREDIENTS:
== Measures ==
1.5 kg - Ginger, Type: Spice, Use: Mash
* Batch Size: 27 liters
20 ml - CRS/AMS (6.3% HCl, 8.6% H2SO4), Type: Water Agt, Use: Mash
* Boil Size: 27 liters
* Boil Gravity: 1.040


YEAST:
* Original Gravity: 1.040
Fermentis / Safale - English Ale Yeast S-04
* Final Gravity: 1.000
Starter: No
* ABV: 5.22%
Form: Dry
Attenuation (avg): 75%
Flocculation: High
Optimum Temp: 12.22 - 25 C
Fermentation Temp: 26 C
Pitch Rate: 0.35 (M cells / ml / deg P)
Additional Yeast: Windsor


PRIMING:
== Water ==
CO2 Level: 0 Volumes
TARGET WATER PROFILE: London (Porter, dark ales)
* Ca2: 100
* Mg2: 5
* Na: 35
* Cl: 60
* SO4: 50
* HCO3: 265


TARGET WATER PROFILE:
== Ingredients ==
Profile Name: London (Porter, dark ales)
=== Fermentables ===
Ca2: 100
* 1 kg - Cane Sugar (33.3%)
Mg2: 5
* 1 kg - Soft Candi Sugar - Blond (33.3%)
Na: 35
* 1 kg - Brown Sugar (33.3%)
Cl: 60
SO4: 50
HCO3: 265


WATER REQUIREMENTS:
=== Other Ingredients ===
Strike water volume at mash thickness of 3.7 L/kg, --
* 1.5 kg - Ginger
Mash volume with grains, --
* 20 ml - CRS/AMS
Remaining sparge water volume (equipment estimates 29.8 L), 26.1L
Mash Lauter Tun losses, -1L
Volume increase from sugar/extract (early additions), 1.9L
Pre boil volume (equipment estimates 30.8 L), 27L
Boil off losses, -3.8L
Post boil Volume, 27L
Going into fermentor, 27L


Total Water Needed: 26.1L
=== Yeast ===
 
* Fermentis / Safale - English Ale Yeast S-04
NOTES:
* Optimum Temp: 12.22 - 25 C
This is the video I used for the recipe / ideas:
* Fermentation Temp: 26 C
 
* Additional Yeast: Windsor - see process
https://www.youtube.com/watch?v=m-j8aVckXIQ


== Process ==
This is what I actually did
This is what I actually did


19-06-2024  
'''19-06-2024'''
Boil 27 l of 100 cels water , add AMS 20 ml to get to ph 5.5 for the ale yeast to work,
*Boil 27 l of 100°c water , add AMS 20 ml to get to ph 5.5 for the ale yeast to work
Add 1kg of white granulated sugar, 1kg amber , 1kg dark.
*Add 1kg of white granulated sugar
*1kg amber (Blond Candi)
*1kg dark (soft dark brown)
Pour this into fermenter 2 FVs, about 13l of sugary hot wort into each FV
Pour this into fermenter 2 FVs, about 13l of sugary hot wort into each FV
Leave overnight with lid on firmly, aiming for 26 cels.
Leave overnight with lid on firmly, aiming for 26°c.


If you want a drier beer use more white sugar and less dark sugar. calculated abv would be 4.9%
Note : If you want a drier beer use more white sugar and less dark sugar. calculated abv would be 4.9%
Og = eff x weight (kg) x HWE/ vol  
Og = eff x weight (kg) x HWE/ vol  
SO sugar is normally HWE of 368), white sugar being 100% fermentable (HWE =368), dark being 60% (HWE= 232), so assumed amber would be 80% fermentable (HWE=294)
SO sugar is normally HWE of 368), white sugar being 100% fermentable (HWE =368), dark being 60% (HWE= 232), so assumed amber would be 80% fermentable (HWE=294)


'''20-06-2023'''
*Cut the skin of 2 lemons , put in a 2 pateurised muslin bag, then juice the lemons  (discarded the rest)
*Slowly macerated the 1.5kg ginger, put fibres in same bags as the lemon zest
*Put the lemon juice and ginger juice into the FVs as well as the muslin bags with lemon peel and ginger fibres and a whole red scotch bonnet pepper!


20-06-2023
THIS TIME I HAD A GINGER PLANT FROM MARCH 24 AND GREW FOR 1 DAY, this will be used to ferment in FV #1
Cut the skin of 2 lemons , put in a 2 pateurised muslin bag, then juice the lemons  (discarded the rest)
https://delishably.com/beverages/How-to-Grow-Your-Own-Ginger-Beer-Plant


Slowly macerated the 1.5kg ginger, put fibres in same bags as the lemon zest
Add ale yeast to FV #2, a combination of windsor and S-O4, (from my IPA the week before)


Put the lemon juice and ginger juice into the FVs as well as the muslin bags with lemon peel and ginger fibres and a whole red scotch bonnet pepper.
Ale yeast Version has already started fermenting @2pm, OG 1.038


THIS TIME I HAD A GINGER PLANT FROM MARCH 24 AND GREW FOR 1 DAY, this will be used to ferment in 1 FV
'''21-6-2024'''  Ale yeast 1.030 (1%),   Ginger plant 1.038 (0%)
https://delishably.com/beverages/How-to-Grow-Your-Own-Ginger-Beer-Plant


AND ALE YEAST in the other FV, a combination of windsor. S-O4, lalbrew english ale yeast (from my IPA the week before)
'''22-6-2024''' Ale yeast 1.024 (1.8%),   Ginger plant 1.034 (0.5%)


Ale yeast Version has already started fermenting @2pm, OG 1.038
'''23-6-2024''' Ale yeast 1.022 (2%),   Ginger plant 1.032 (0.8%)


21-6-24, Ale yeast 1.030 (1%),    Ginger plant 1.038 (0%)
'''23-6-2024''' RACKED ale yeast, 4l into bottle, 8l into 2gl barrel, not v fiery
22-6-24, Ale yeast 1.024 (1.8%), Ginger plant 1.034 (0.5%)
23-6-24, Ale yeast 1.022 (2%), Ginger plant 1.032 (0.8%)
24-6-24 Ginger plant 1.030 (1.0%)


'''24-6-2024''' Ginger plant 1.030 (1.0%)


RACKED
'''26-6-2024''' RACKED ginger plant V4 , 5l into bottle, 9l into 2gl barrel, v fiery fiery
23-6-2024 RACKED ale yeast, 4l into bottle, 8l into 2gl barrel, not v fiery
26-6-2024 RACKED ginger plant V4 , 5l into bottle, 9l into 2gl barrel, v fiery fiery
I was drinking it 2 days later BUT NOT AS GOOD AS V1, BUT STILL PRETTY GOOD
I was drinking it 2 days later BUT NOT AS GOOD AS V1, BUT STILL PRETTY GOOD
NOTES:
This is the video I used for the recipe / ideas:
https://www.youtube.com/watch?v=m-j8aVckXIQ

Latest revision as of 16:47, 3 July 2024

By Manmohan Birdi

Recipe is part of Recipe Index

BJCP 2021 Style 30A Spiced, Herb and Vegetable Beer

Measures

  • Batch Size: 27 liters
  • Boil Size: 27 liters
  • Boil Gravity: 1.040
  • Original Gravity: 1.040
  • Final Gravity: 1.000
  • ABV: 5.22%

Water

TARGET WATER PROFILE: London (Porter, dark ales)

  • Ca2: 100
  • Mg2: 5
  • Na: 35
  • Cl: 60
  • SO4: 50
  • HCO3: 265

Ingredients

Fermentables

  • 1 kg - Cane Sugar (33.3%)
  • 1 kg - Soft Candi Sugar - Blond (33.3%)
  • 1 kg - Brown Sugar (33.3%)

Other Ingredients

  • 1.5 kg - Ginger
  • 20 ml - CRS/AMS

Yeast

  • Fermentis / Safale - English Ale Yeast S-04
  • Optimum Temp: 12.22 - 25 C
  • Fermentation Temp: 26 C
  • Additional Yeast: Windsor - see process

Process

This is what I actually did

19-06-2024

  • Boil 27 l of 100°c water , add AMS 20 ml to get to ph 5.5 for the ale yeast to work
  • Add 1kg of white granulated sugar
  • 1kg amber (Blond Candi)
  • 1kg dark (soft dark brown)

Pour this into fermenter 2 FVs, about 13l of sugary hot wort into each FV Leave overnight with lid on firmly, aiming for 26°c.

Note : If you want a drier beer use more white sugar and less dark sugar. calculated abv would be 4.9% Og = eff x weight (kg) x HWE/ vol SO sugar is normally HWE of 368), white sugar being 100% fermentable (HWE =368), dark being 60% (HWE= 232), so assumed amber would be 80% fermentable (HWE=294)

20-06-2023

  • Cut the skin of 2 lemons , put in a 2 pateurised muslin bag, then juice the lemons (discarded the rest)
  • Slowly macerated the 1.5kg ginger, put fibres in same bags as the lemon zest
  • Put the lemon juice and ginger juice into the FVs as well as the muslin bags with lemon peel and ginger fibres and a whole red scotch bonnet pepper!

THIS TIME I HAD A GINGER PLANT FROM MARCH 24 AND GREW FOR 1 DAY, this will be used to ferment in FV #1 https://delishably.com/beverages/How-to-Grow-Your-Own-Ginger-Beer-Plant

Add ale yeast to FV #2, a combination of windsor and S-O4, (from my IPA the week before)

Ale yeast Version has already started fermenting @2pm, OG 1.038

21-6-2024 Ale yeast 1.030 (1%), Ginger plant 1.038 (0%)

22-6-2024 Ale yeast 1.024 (1.8%), Ginger plant 1.034 (0.5%)

23-6-2024 Ale yeast 1.022 (2%), Ginger plant 1.032 (0.8%)

23-6-2024 RACKED ale yeast, 4l into bottle, 8l into 2gl barrel, not v fiery

24-6-2024 Ginger plant 1.030 (1.0%)

26-6-2024 RACKED ginger plant V4 , 5l into bottle, 9l into 2gl barrel, v fiery fiery I was drinking it 2 days later BUT NOT AS GOOD AS V1, BUT STILL PRETTY GOOD

NOTES: This is the video I used for the recipe / ideas:

https://www.youtube.com/watch?v=m-j8aVckXIQ

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