TBBB - Ginger beer 1905

Mead Recipe

Submitted By: rsurujbally1 (Shared)
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Batch Size: 6.00 galStyle: Sweet Mead (M1C)
Boil Size: 6.41 galStyle Guide: BJCP 2015
Color: White3Equipment: 5 gallon BIAB
Bitterness: 0.0 IBUsBoil 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

Amount Name Type #
2 lbs 3.20 oz Honey (1.0 SRM) Sugar 1
4 lbs 6.40 oz Cane (Beet) Sugar (0.0 SRM) Sugar 2
0.13 gal Fruit - Lemon (0.0 SRM) Juice 3
1 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 4
1.00 oz Zest (Primary 0 min) Misc 5
1.00 tsp Yeast Nutrient (Primary 3 days) Misc 6
2.00 lbs Ginger Root (Primary 60 min) Misc 7
1.00 lbs Ginger Root (Secondary 12 days) Misc 8


5 galoon of spring water 1.5kg Fresh Ginger 2.0kg Brown Sugar 1.0kg Honey 5 Lemons/limes 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

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