Ginger Beer V3.4

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%

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, Type: Spice, Use: Mash 20 ml - CRS/AMS (6.3% HCl, 8.6% H2SO4), Type: Water Agt, Use: Mash

YEAST

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

PRIMING: CO2 Level: 0 Volumes

TARGET WATER PROFILE: Profile Name: London (Porter, dark ales) Ca2: 100 Mg2: 5 Na: 35 Cl: 60 SO4: 50 HCO3: 265

WATER REQUIREMENTS: Strike water volume at mash thickness of 3.7 L/kg, -- Mash volume with grains, -- 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

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

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

Process

This is what I actually did

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, Add 1kg of white granulated sugar, 1kg amber , 1kg dark. 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.

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 1 FV 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)

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

21-6-24, Ale yeast 1.030 (1%), Ginger plant 1.038 (0%) 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%)

RACKED 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