Hello friends.
I am rather new to brewing, but I am currently fermenting my second batch and loving it
I mostly do this with a friend of mine, and he would like to try to throw ginger into the mix for our next project. This is totally new to us though. I have thrown together a recipe, based on this recipe: How to brew: Ginger Beer from Scratch - The Hop + Grain Brew Store
I created my recipe in a rather unknown calculator, but it can be found here: Recipe Loading... (It takes a while to find all the stats as the calculator is a bit messy looking).
To summarize this simple extract ginger beer recipe:
4L boil - 8L in fermenter
500g light DME
400g Table sugar
500g Grated ginger root
One pack of Al yeast (suggestions? US-04/US-05?)
Simple steps.
1. Mix the DME in the pot together with the grated ginger. Bring to a boil
2. Boil for 20min
3. Add the table sugar in the last minute or so and mix (last to avoid overboil)
4. Throw into fermenter, top of to 8L
5. Pitch yeast and ferment for 1-2weeks
6. Bottle with table sugar as priming
7. Have it sit another 1-2 weeks
UPDATE with target: I asked my friend and he said he was thinking of more of a "beery" end product, rather than a soda like drink. Super sweet is in other words not a requirement, and the usage of malt rather than sugar may even be more encouraged than I was initially thinking in the recipe. Maybe you could see it as a "beer with taste of ginger", rather than a "ginger beer" which, according to my research, seems to be a rather sweet beverage.
Does this sound reasonable for a simple ginger beer recipe? Anything you would change? I don't want to complicate it too much. The reason for the small batch is mainly as this is an expirement, and I don't know personally how into ginger tasting beers I am, so we might not want 20L+
One thought I have myself is, I could simply mix the DME in cold water in the fementor (and not boil it) and simply only boil the ginger and add the sugar in the end. I did this (no boil DME) for my current batch and so far it looks like a success. Might even get more ginger out of the ginger that way? I dunno.
Thoughts?
I am rather new to brewing, but I am currently fermenting my second batch and loving it
I mostly do this with a friend of mine, and he would like to try to throw ginger into the mix for our next project. This is totally new to us though. I have thrown together a recipe, based on this recipe: How to brew: Ginger Beer from Scratch - The Hop + Grain Brew Store
I created my recipe in a rather unknown calculator, but it can be found here: Recipe Loading... (It takes a while to find all the stats as the calculator is a bit messy looking).
To summarize this simple extract ginger beer recipe:
4L boil - 8L in fermenter
500g light DME
400g Table sugar
500g Grated ginger root
One pack of Al yeast (suggestions? US-04/US-05?)
Simple steps.
1. Mix the DME in the pot together with the grated ginger. Bring to a boil
2. Boil for 20min
3. Add the table sugar in the last minute or so and mix (last to avoid overboil)
4. Throw into fermenter, top of to 8L
5. Pitch yeast and ferment for 1-2weeks
6. Bottle with table sugar as priming
7. Have it sit another 1-2 weeks
UPDATE with target: I asked my friend and he said he was thinking of more of a "beery" end product, rather than a soda like drink. Super sweet is in other words not a requirement, and the usage of malt rather than sugar may even be more encouraged than I was initially thinking in the recipe. Maybe you could see it as a "beer with taste of ginger", rather than a "ginger beer" which, according to my research, seems to be a rather sweet beverage.
Does this sound reasonable for a simple ginger beer recipe? Anything you would change? I don't want to complicate it too much. The reason for the small batch is mainly as this is an expirement, and I don't know personally how into ginger tasting beers I am, so we might not want 20L+
One thought I have myself is, I could simply mix the DME in cold water in the fementor (and not boil it) and simply only boil the ginger and add the sugar in the end. I did this (no boil DME) for my current batch and so far it looks like a success. Might even get more ginger out of the ginger that way? I dunno.
Thoughts?
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