TBBB - Ginger beer 1905
Submitted By: rsurujbally1 (Shared)
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|Batch Size: 6.00 gal||Style: Sweet Mead (M1C)|
|Boil Size: 6.41 gal||Style Guide: BJCP 2015|
|Color: White3||Equipment: 5 gallon BIAB|
|Bitterness: 0.0 IBUs||Boil Time: 60 min|
|Est OG: 1.047 (11.7° P)||Mash Profile: Cider|
|Est FG: 0.989 SG (-2.8° P)||Fermentation: Cider, Two Stage|
|ABV: 7.6%||Taste Rating: 30.0|
|2 lbs 3.20 oz
||Honey (1.0 SRM)
|4 lbs 6.40 oz
||Cane (Beet) Sugar (0.0 SRM)
||Fruit - Lemon (0.0 SRM)
||SafAle English Ale (DCL/Fermentis #S-04)
||Zest (Primary 0 min)
||Yeast Nutrient (Primary 3 days)
||Ginger Root (Primary 60 min)
||Ginger Root (Secondary 12 days)
Notes5 galoon of spring water
1.5kg Fresh Ginger
2.0kg Brown Sugar
Yeast nutrient (dose per manufacturer instructions)
1 packet S-04 yeast
Boil 5 gallons of water. Stir in sugar, honey, and yeast nutrient for 10 minutes
take off heat
add the ginger root, lime zest, and lime juice. Steep for 60 minutes.
cool and Strain and pour the mixture into primary fermenter
OG should be about 1.045.
Aerate and pitch S-04 yeast.
After 2 weeks, you should have reached a FG of around 0.996 and you’re ready to backsweeten with stevia.
maybe add more ginger based on taste