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ginger beer?

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nutoobrew2

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Location: grand rapids mi

Post Mon Mar 28, 2011 10:52 pm

ginger beer?

on a whim..i brewed a ginger beer.
anybody ever done this?
i've never had it.
it was simple to make.
1 1/2 pounds of raw ginger root..sliced
2 pounds amber malt dry extract
1lb quality honey
1 qt water...boiled 20 min
added 7 qts water ..then ice bathed to 70 degrees.
pitched safale 05 1 pack
its been in the primary 2 days and is bubbling constantly.
just curious if this is something that no one can drink.
do i need to secondary?
sounds crazy..not sure why i did it..
i had an open carboy..this is only supposed to take 2 weeks.
your thoughts ,please ,gents. :oops:
Primary: redeyepa
Secondary: old brown ale
Bottled:Imperial dbl IPA..Black Ale..and drinking
Bottled and still drinking :115th Dream,Robust Porter,NB Black Ale,Red Ale,California Common,Bourbon Barrel Porter w/vanilla, and IIPA
On Deck:Pale Ale
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nutoobrew2

Master Brewer

Posts: 168

Joined: Wed Jan 19, 2011 10:23 am

Location: grand rapids mi

Post Mon Mar 28, 2011 11:03 pm

Re: ginger beer?

calling all Brits?
i believe the chlorine in me gene pool may have subliminally compelled me to do this....
my wife told me this might be the one the women folk ( she and her friends) might actually drink.
they wont touch anything with hops..lol
of course..brew day is an incursion on her kitchen...lol :cheers:
Primary: redeyepa
Secondary: old brown ale
Bottled:Imperial dbl IPA..Black Ale..and drinking
Bottled and still drinking :115th Dream,Robust Porter,NB Black Ale,Red Ale,California Common,Bourbon Barrel Porter w/vanilla, and IIPA
On Deck:Pale Ale
<<

nutoobrew2

Master Brewer

Posts: 168

Joined: Wed Jan 19, 2011 10:23 am

Location: grand rapids mi

Post Fri Apr 01, 2011 12:50 am

Re: ginger beer?

doh..i guess no takers on this one..no harm no foul....i am thinking it is only certain styles are inclusive...doh..any brits aussies or newzeelanders out there?..beer is universal...i hope ..humble
i am
Primary: redeyepa
Secondary: old brown ale
Bottled:Imperial dbl IPA..Black Ale..and drinking
Bottled and still drinking :115th Dream,Robust Porter,NB Black Ale,Red Ale,California Common,Bourbon Barrel Porter w/vanilla, and IIPA
On Deck:Pale Ale
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gregscsu

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Location: Cottage Grove, MN

Post Fri Apr 01, 2011 2:16 am

Re: ginger beer?

24oz. of ginger sounds like it will be a spicy ginger bomb.
Primary: BVIP, Milk Stout
Secondary:
Keg: Apfelwein, Brown Ale, Brandy Oak Irish Red, Octoberfest, Black & Mild
Cask: Brown Ale
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AverageJoe

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Post Fri Apr 01, 2011 8:36 am

Re: ginger beer?

I've had some really good Ginger beers, most notably one at a beer bar in Manhatten called The Ginger Man. All of those beers were belgian's with pilsner malt, hops and Ginger root. But nothing like your recipie. Let me know how it turns out.
Bucket 1: Chocolate Milk Stout
Bucket 2: Empty
Carboy 1:Belgian Table
Carboy 2: Emtpy
Kegged: Oatmeal Stout, Innkeeper
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triumphdave

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Location: Pataskala,OH

Post Fri Apr 01, 2011 2:40 pm

Re: ginger beer?

I tried to make a ginger beer last month,by adding 1/2 oz. sliced ginger root to a 1 gallon secondary.not much ginger flavor.next time I'll try 2 oz.
hope yours is awesome.
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tom sawyer

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Location: Hannibal, MO

Post Fri Apr 01, 2011 3:01 pm

Re: ginger beer?

I recently made a brown ale with ginger, I think it had around an ounce or so or fresh grated ginger added at flameout. It has good ginger flavor and I think it compliments the malty flavor of the brown ale. My friend liked my previous ginger ale that was lighter and more ginger-forward.
Lennie

Brewing: Lambics (always), dopplebock
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boo's brew

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Post Fri Apr 01, 2011 3:04 pm

Re: ginger beer?

I would keep it in the primary. Let us know how it turns out!
:cheers:
"Don't drink the water, fish pee in it!!! Drink more Beer!!!"
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nutoobrew2

Master Brewer

Posts: 168

Joined: Wed Jan 19, 2011 10:23 am

Location: grand rapids mi

Post Fri Apr 01, 2011 11:04 pm

Re: ginger beer?

thanks my brew master buddies...i'll let ya know how it turns out..cheers to all :cheers:
Primary: redeyepa
Secondary: old brown ale
Bottled:Imperial dbl IPA..Black Ale..and drinking
Bottled and still drinking :115th Dream,Robust Porter,NB Black Ale,Red Ale,California Common,Bourbon Barrel Porter w/vanilla, and IIPA
On Deck:Pale Ale
<<

pfooti

Apprentice Brewer

Posts: 31

Joined: Wed Mar 09, 2011 4:39 pm

Post Sat Apr 02, 2011 11:02 am

Re: ginger beer?

I have something quite similar bottle conditioning right now. The taster I pulled when fermentation was over (I usually drink my hydrometer sample) was good, but pretty dry. I may try mixing in some simple syrup when I serve it, and figuring out a way to get more residual sweetness next time.
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Brew On

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Joined: Sat Sep 30, 2006 6:35 am

Location: Minnesota

Post Sun Apr 03, 2011 3:56 pm

Re: ginger beer?

nutoobrew2,
I'm a huge ginger fan and thought the next time I'm at my local beer shop I'm going to look for some ginger beer singles since I've never had it.

I'm curious how it turns, let us know.
:cheers:
Brew On
-Amateur homebrewer
-Professional homebrew fan

"And I don't won't another drink, I only want that last one again" - James McMurtry, Hurricane Party
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brewsumore

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Posts: 1887

Joined: Fri Mar 03, 2006 10:37 pm

Location: Eastern Washington

Post Mon Apr 04, 2011 1:27 am

Re: ginger beer?

This thread made me thirsty, so this evening I put one together based on a recipe I made before. Here are my session notes - a quick and easy session! It's a refreshing, potent fermented beverage, not exactly a true beer - no hops.

A ProMash Brewing Session Report
--------------------------------

Brewing Date: Sunday April 03, 2011
Recipe: Ginger Beer

Recipe Specifics
----------------

Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Extract (Lbs): 9.00
Anticipated OG: 1.069 Plato: 16.83
Anticipated SRM: 6.3
Anticipated IBU: 0.0
Wort Boil Time: 20 Minutes

Actual OG: 1.070 Plato: 16.83


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
55.6 5.00 lbs. Cane Sugar Generic 1.046 0
33.3 3.00 lbs. Briess DME- Gold America 1.046 8
5.6 0.50 lbs. Brown Sugar Generic 1.046 4
5.6 0.50 lbs. Piloncillo Sugar Mexico 1.046 45

Potential represented as SG per pound per gallon.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
13.00 Unit(s)Organic Lemon Fruit 0 Min.(boil)
9.00 Oz Ginger Root Spice 0 Min.(boil)
4.00 Oz Raisins (dark) Fruit 0 Min.(boil)


Yeast
-----

DCL Yeast S-04 SafAle English Ale



Fermentation Specifics
----------------------

Pitched From: Dry Pack
Amount Pitched: 22 grams

Primary Fermenter: Plastic
Primary Type: Closed
Days In Primary: 14
Primary Temperature: 64 degrees F



Notes
-----

In batches in food processor or blender, blend coarsely chopped ginger (I scraped it first),
quartered lemons (12 - 13 whole lemons),and raisins to fine pulp. I juiced the lemons first but just to remove seeds, and re-added the juice.

In 2 gallons boiling water, add DME and piloncillo and boil for a total of 15 - 20 minutes, stirring to dissolve the piloncillo. You can also replace the piloncillo with more white sugar.
I just wanted to try it in there.
Add nutrient last 10 minutes of boil, and last 5 minutes (or knockout) add remaining sugars.
At knockout, add the pulp mixture. I let it sit off the heat a few minutes and
then chilled the wort mixture (3 gallons) down to about 75F with a sanitized immersion chiller,
and then stirred in cold water to end with a total of 6 gallons at 64F.

Then I aerated the wort, sprinkled the 2 packs of yeast on top, waited 15 minutes,
and stirred it in with some anti-foam drops, just in case.

Last time I made it I used US-05, but today I had the US-04 on hand.

It might be preferable to primary 7 - 10 days, then secondary 7 days, to get the
beer off the fruit and then let it finish. That's what I did last time but it was 5 years ago, so I don't recall the condition of the fruit after 10 days.
I may just primary two weeks then prime and bottle. Or per Richard, whose recipe this is, you
can just jug it uncarbonated, or keg it.

During primary fermentation last time, airlock activity was slow, prolonged
and steady, rather than vigorous at first as with normal beer.

The hydro sample tasted great - excellent balance of sweet, fresh ginger and organic lemon.
Last edited by brewsumore on Mon Apr 04, 2011 1:04 pm, edited 1 time in total.
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joehastime1

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Location: Cascade, MI

Post Mon Apr 04, 2011 10:43 am

Re: ginger beer?

I remember a ginger beer in Papazian's Joy fo Homebrewing. I never made it, though it really sounded good. 1 1/2 ginger sounds like a lot :shock: .

But hey, I've never made it so I truly have no idea. Look forward to the report on how this turned out. Good luck.
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nutoobrew2

Master Brewer

Posts: 168

Joined: Wed Jan 19, 2011 10:23 am

Location: grand rapids mi

Post Mon Apr 04, 2011 11:19 pm

Re: ginger beer?

thanks for all the replies...
its been 1 1/2 weeks and the beer is clearing to an nice amber color..probably because i chose
2 pounds of amber DME...the 17 oz of honey..i hope will ferment out dry.
its still,after the week and a half,blurts out bubbles into the lock occassionly.

question 1...secondary or more time in primary?

question 2...carb tabs or sugar solution to bottle....i havent graduated to kegging yet..doh. :cheers:
Primary: redeyepa
Secondary: old brown ale
Bottled:Imperial dbl IPA..Black Ale..and drinking
Bottled and still drinking :115th Dream,Robust Porter,NB Black Ale,Red Ale,California Common,Bourbon Barrel Porter w/vanilla, and IIPA
On Deck:Pale Ale
<<

brewsumore

Master Brewer

Posts: 1887

Joined: Fri Mar 03, 2006 10:37 pm

Location: Eastern Washington

Post Tue Apr 05, 2011 7:08 pm

Re: ginger beer?

If the fruit looks like it is deteriorating - getting towards slimey, I would rack off of it, and let the ferment finish. It's your beer so it's your call! Personally, since it's just ginger, I'd think you might be able to get by with a few more days in primary and then bottle. What is the current gravity reading? If you are nearly fermented out it's less of an issue to rack off the fruit.

Assuming you are confident the beer is fermented dry, I would add the measured amount of sugar, boiled in a little water for ten minutes and stirred into the bottling bucket with the beer, but that's just how I roll! :wink:
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