Alcoholic ginger beer
I new to beer brewing and would like to know if anyone has made an alcoholic ginger beer. I'm not comletely unskilled with brewing I've made malted whisky and other spirits when I lived in NZ and now I live in a country where distiling is frowned upon. I've done some research and all recipies are for non alcoholic types. Can anyone point me in the right direction to finding the infomation I'm looking for?
as for a commercial example, Left Hand JuJu Ginger is one that comes to mind.
As for alcoholic ginger beer, I like to get some ginger beer(soda) and add a shot of dark rum to it. (Dark & Stormy)
Not made a ginger beer yet, but I'd go easy, fresh ginger root can overpower real quick.
Ginger beer is easy. Make an inoffensive amber or pale ale, go easy on the late hops, and "dry-hop" with the freshest ginger you can find. Sliced paper-thin and placed in a cheesecloth bag, it takes about two weeks to develop a very pleasant zingy, zesty character.
I don't think that's what the OP is after. I just got back from NZ and ginger beer was a real treat. It's a super-sweet, cloudy version of ginger ale soda. I think z987k has the easiest solution for adding a kick. Creating a natural alcoholic ginger beer would require cider making techniques like nuking the yeast post-fermentation with campden/sorbate and back-sweetening followed by kegging for carbonation.
I've made this a few times. I like a lot of ginger heat. You can reduce the ginger if you don't like it that bold. Try this:
5 gal batch
2 lbs fresh ginger, cut into slices
17 cups sugar
2 cinnamon sticks
1/2 tsp allspice
1 vanilla bean, split
1 packet champagne yeast
Boil 2 lb ginger for about 30 mins. Remove from heat, stir in the sugar and spices. Cool, transfer to fermenter, pitch yeast.
After fermentation is complete, rack to a secondary, crush and add 5 campden tablets to kill any remaining yeast. You can also add another lb of fresh ginger if you really like the ginger flavor. Let it sit for about 2 weeks (1 week if not using more ginger). Boil a small amount of water and add sugar needed for desired sweetness. Add to keg, then rack the ginger beer on top. Force carbonate @ 30 PSI (serving pressure).
However there is merit to making a real beer and putting ginger in it. There are commercial examples out there.
I am new to this site and relatively new to making ginger beer but here is my third recipe, which I am bottling tomorrow. I will let you know how it turns out...
1.6kg Fresh grated ginger
30gm dried ginger
7 Lemons juice
1 tblspn Cinnamon (plus hand full of cinnamon sticks)
1 tblspn Nutmeg
500gm Airbourne honey (Vipers Bugloss)
1.5kg Black Rock Malt Extract (Amber)
1kg Brewblend No. 15 (Dextrose, Malt Extract, Corn Syrup)
5gm Yeast nutrient
1 sachet SAF S23 Lager yeast
1. Boil ginger, lemon juice, and spices for at least 1hr.
2. Turn off heat and add honey, Malt, Brewblend, and lactose – mixing well.
3. Cool to less than 25 degrees.
4. Add yeast nutrient and yeast.
OG = 1.061 (4 Nov)
FG = 1.022 (21 Dec)
Approx 5.2 ABV
Here is a link to the Gingerbeer that I have made the last few years.
Ginger Ale - Home Brew Forums
The first year I made it I entered it in a few contests and scored in the mid 30's in both.
The last batch I made I changed too many things and did not turn out.
It was drinkable, just not what I was shooting for.
I now have one working that is a basic honey wheat beer, Midwest Supplies Honey Weizen kit.
I made according to the recipe and fermented for a week.
At that point I peeled and sliced up 2.5oz of fresh ginger and added to the carboy.
I will be sampling it later today to see if I need to add more, just leave it on the ginger that is there now, or rack off.
It does smell tasty so far.
above is an article on how to make ginger beer the old fashioned way. Apparently ginger beers were traditionally alcoholic (albiet very low ABV due to the short fermentation time) and were popular with kids in the UK. What we see here in the states today is basically just carbonated soda, but the real thing involved yeast. My hope is to make something like this but in a 3gal batch and let it ferment a few weeks instead of a couple days, hopefully I will come out with something drinkable...
I made the Austin Home Brew Ginger Ale recipe last year. I must admit that it was one of my least favorite recipes. I could hardly taste the ginger. Next time I would double or triple the dried ginger content.
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