Style: 21A. Spice, Herb, or Vegetable Beer
Description:
My first Ginger Beer.
Peel the ginger and place in 2L of water in a saucepan on the stove. Boil the "stew" for 20 minutes adding the sugar, lactose and yeast nutrient. Immedietly pour the lot into a sanitized fermenter, topping up with tap water. Pitch the yeast when the liquid is cool enough. This brew would have cost me about $10.
| Target Volume [ltr (gal)]: 25.00 (6.60) |
Alcohol By Volume: 4.05% |
| Estimated Original Gravity[SG]: | 1.031 |
Estimated Final Gravity[SG]: | 1.001 |
| Estimated Attenuation: | 98.00% |
Estimated Mash Efficiency: | 65.00% |
| Bitterness [IBU]: 0.00 |
Colour [SRM(EBC)]: 0.67 (1.32) |
| Balance: 0.000 |
BU:GU ratio: 0.000 |
Fermentables
| Type |
Gravity [SG] |
Gravity(%) |
Weight [gms (lbs)] |
Weight(%) |
| Sugar, Table (Sucrose) |
1.031 |
100.00% |
2000.00 (4.41) |
100.00% |
Yeast
| Type |
Flocculation |
Attenuation |
Min Temp[C (F)] |
Max Temp[C (F)] |
Alcohol Tolerance |
| American Ale - Wyeast 1056 |
medium-low |
75.00% |
15.00 (59.00) |
22.00 (71.60) |
10% ABV |
Miscellaneous
| Name |
Type |
Use |
Amount |
Description |
Time [Minutes] |
| Lactose |
flavor |
boil |
100.00 (3.53)
[gms (oz)] |
Sweetning |
20.0 |
| Yeast Nutrient |
other |
boil |
10.00 (0.35)
[gms (oz)] |
Yeast Nutrient |
10.0 |
| Ginger |
spice |
boil |
500.00 (17.64)
[gms (oz)] |
Flavour |
20.0 |
