Ginger Beer V3.4

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%)

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

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

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

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