Ginger Beer V3.4: Difference between revisions
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<big>'''By Manmohan Birdi'''</big> | |||
Recipe is part of [[Recipe Index]] | |||
'''BJCP 2021 Style 30A Spiced, Herb and Vegetable Beer''' | '''BJCP 2021 Style 30A Spiced, Herb and Vegetable Beer''' | ||
| Line 39: | Line 42: | ||
This is what I actually did | This is what I actually did | ||
19-06-2024 | '''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 | *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 | *Add 1kg of white granulated sugar | ||
*1kg amber | *1kg amber (Blond Candi) | ||
*1kg dark | *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°c. | 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 | 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 | '''20-06-2023''' | ||
*Cut the skin of 2 lemons , put in a 2 pateurised muslin bag, then juice the lemons (discarded the rest) | *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 | *Slowly macerated the 1.5kg ginger, put fibres in same bags as the lemon zest | ||
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Ale yeast Version has already started fermenting @2pm, OG 1.038 | Ale yeast Version has already started fermenting @2pm, OG 1.038 | ||
21-6- | '''21-6-2024''' Ale yeast 1.030 (1%), Ginger plant 1.038 (0%) | ||
22-6- | |||
23-6- | '''22-6-2024''' Ale yeast 1.024 (1.8%), Ginger plant 1.034 (0.5%) | ||
24-6- | |||
'''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 | |||
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 | ||
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: