TBBB - Ginger beer 200330
Mead Recipe
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: 1.045 (11.2° P) | Mash Profile: Cider |
Est FG: 1.002 SG (0.6° P) | Fermentation: Cider, Two Stage |
ABV: 5.6% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
3 lbs 4.80 oz |
Honey [Boil] (1.0 SRM) |
Sugar |
1 |
3 lbs 8.00 oz |
Light Dry Extract [Boil] (8.0 SRM) |
Dry Extract |
2 |
0.13 gal |
Fruit - Lemon [Primary] (0.0 SRM) |
Juice |
3 |
1.0 pkgs |
SafAle English Ale (DCL/Fermentis #S-04) |
Yeast |
4 |
1.00 oz |
Zest (Primary 0 min) |
Misc |
5 |
0.50 tsp |
Yeast Nutrient (Primary 3 days) |
Misc |
6 |
2.00 lbs |
Ginger Root (Primary 60 min) |
Misc |
7 |
2.00 lbs |
Ginger Root (Secondary 12 days) |
Misc |
8 |
Notes
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
maybe add more ginger based on taste
Secondary for 2 weeks
5 crushed tablets of campden, wait 1 day
2.5 tsp of pot sorbate, wait 1 day
At 1.3 lb of honey (use backsweeyening calc)
Presse to 20psi in fridge for 1cweekThis Recipe Has Not Been Rated