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Ginger Beer 
(1 ratings)
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Submitted By: coyne (Shared)Members can download and share recipes
| Brewer: Rich Abbott | |
| Batch Size: 5.00 gal | Style: Fruit Beer (20A) |
| Boil Size: 3.45 gal | Style Guide: BJCP 2008 |
| Color: 1.6 SRM | Equipment: Pot ( 4 Gal/15.1 L) - Extract |
| Bitterness: 0.0 IBUs | Boil Time: 15 min |
| Est OG: 1.055 (13.5° P) | |
| Est FG: 0.988 SG (-3.2° P) | Fermentation: Ale, Two Stage |
| ABV: 8.8% | Taste Rating: 30.0 |
| Amount | Name | Type | # |
|---|---|---|---|
| 5 lbs | Sugar, Table (Sucrose) (1.0 SRM) | Sugar | 1 |
| 1 lbs 4.00 oz | Honey (1.0 SRM) | Sugar | 2 |
| 20.00 oz | Ginger Root (Boil 15 min) | Misc | 3 |
| 7.50 tsp | Acid Blend for wine (Boil 15 min) | Misc | 4 |
| 3.33 tsp | Cream of Tartar (Boil 15 min) | Misc | 5 |
| 10.00 oz | Lemon, juice (Boil 15 min) | Misc | 6 |
| 5.00 tbsp | Lemon zest (Boil 15 min) | Misc | 7 |
| 25.00 oz | Apple, sliced (Boil 0 min) | Misc | 8 |
| 1.0 pkgs | Champagne Yeast (White Labs #WLP715) | Yeast | 9 |
poor
by chevell69it would be nice if this persson would put info how to make this