GINGER BEER Recipe

Recipe Info

Recipe Image

GINGER BEER

by on
All Grain
4 Liter(s)
4 Liter(s)
5 min
75%
4 liter brew 70-80 gram grated ginger 1 chopped chili 1 grated lemon peel 850 g sugar - Hydrate yeast - Put grated ginger, chopped chili, lemon peel, sugar and 1/4 water in a pot, and boil for 2 minutes and take off heat, let cool to room temp. - Fill 1/4 of water into carboy. Then strain cooked ginger etc. into carboy and squeeze - Put yeast in - Shake the carboy to aerate - Fill up with water - Shake a little more - Take O.G. reading - Ferment until reached target sweetness. - Rack off lees to another vessel - degas for a bit - Take F.G. - Add 30 grams of sugar to the vessel of 4 liter brew and stir it in - Bottle the ginger beer - Let sit for 3-5 days - then check the "pop". - When enough carbonation - pasteurize in a big kettle at 85 C for 10 minutes. - Let sit to cool to room temp. - Put in fridge. - Done.

Fermentables

100% - Table Sugar - Sucrose - US
0.85
46
0
Late

Hops

No hops in this recipe

Yeast

Fermentis Safale S-04
75%

Other Stuff

Ginger
80
g
Boil
Orange or Lemon peel
1
each
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

GINGER BEER
  • 4.00 Gallons Liters Batch Size
  • 4.00 Gallons Liters Boil Size
  • 5  min Boil Time
  • 1.082 OG
  • 1.020 FG
  • 0.0 IBU (tinseth) Bitterness
  • 0.00 BG:GU
  • 0.0° SRM Color
  • 75% Efficiency
  • 7.9% ABV Alcohol
  • 282 per 12oz Calories
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