Happy HolidaySs Giveaway - Winners Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > Experimental Small Beer - Ginger, Honey, Molasses
Reply
 
LinkBack Thread Tools
Old 07-06-2012, 07:41 PM   #1
jawats
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Granger,IN
Posts: 160
Liked 1 Times on 1 Posts
Likes Given: 1

Default Experimental Small Beer - Ginger, Honey, Molasses

All,

Given that it is summer (and HOT), I was considering making a "small beer" using molasses, honey, ginger, and lemon.

For five gallons, 60 minute boil, I was thinking:

40 oz ginger juice
80 oz fresh lemon juice
4 lbs honey
2 lbs light molasses
2 lb dark molasses (for nonfermentables - would you think brown sugar instead?)

Warrior - 1 oz @ 60 m
Cascade - .25 oz at 30
Cascade - .25 oz at 15
Cascade - .50 at 10

What do y'all think about this? And what would you use as a yeast for a GF beer?

__________________
Quote:
Originally Posted by Freezeblade

"...the yeast knows what it's doing."
I hate it when the yeast is smarter than me.
jawats is offline
 
Reply With Quote Quick reply to this message
Old 07-06-2012, 10:04 PM   #2
ChasidicCalvinist
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Hookstown, PA
Posts: 347
Liked 11 Times on 10 Posts
Likes Given: 22

Default

That is a lot of molasses...I used about 8oz of molasses in my dunkel and the flavor comes through. it isn't overpowering but I know it is there. 4lbs of molasses...maybe use 2lbs and 2lbs dark brown sugar.

__________________

so whether you eat or drink, whatever you do, do it all for the glory of God.

http://acts2815.wordpress.com

ChasidicCalvinist is offline
 
Reply With Quote Quick reply to this message
Old 07-07-2012, 05:15 AM   #3
igliashon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Oakland, CA
Posts: 926
Liked 62 Times on 41 Posts
Likes Given: 40

Default

One: this is gonna take FOREVER to ferment.

Two: this is gonna taste like alcoholic gingerbread; New Planet uses molasses in their pale ale and it really comes through as a cookie-like flavor, and they use just a small bit. With 4 lbs of molasses, the flavor is gonna be HUGE.

Three: 1 oz of Warrior is a lot, and I don't expect it to play well with the molasses.

My suggestion would be to replace at least half the molasses with raw sugar (not brown sugar!), and use a gentler and/or cleaner bittering hop...Columbus would be my go-to, but Magnum or Nugget would also probably work well. It wouldn't hurt to replace at least half the honey with rice syrup, either.

__________________
igliashon is offline
 
Reply With Quote Quick reply to this message
Old 07-07-2012, 08:47 AM   #4
thanantos
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: , MICHIGAN
Posts: 283
Liked 10 Times on 8 Posts
Likes Given: 4

Default

I had the same thought with the Warrior. I just brewed a beer with 1 oz of Warrior at 60 and I got a TON of bitter. It was balanced well with that particular recipe (See the Citra IPA thread), but it would be easy to overpower this recipe with that much Warrior.

__________________
thanantos is offline
 
Reply With Quote Quick reply to this message
Old 07-07-2012, 05:07 PM   #5
jawats
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Granger,IN
Posts: 160
Liked 1 Times on 1 Posts
Likes Given: 1

Default

A kindler, gentler, small beer....got it....

Still no recommendation on yeast - thoughts on that?

Okay, how's this:

30 oz ginger juice
40 oz fresh lemon juice
3 lbs rice syrup
2 lbs honey
1 lb raw sugar
.5 lb dark molasses

Columbus - .50 oz @ 60 m
Cascade - .25 oz at 30
Cascade - .25 oz at 15
Cascade - .50 at 10

__________________
Quote:
Originally Posted by Freezeblade

"...the yeast knows what it's doing."
I hate it when the yeast is smarter than me.
jawats is offline
joewalkrd Likes This 
Reply With Quote Quick reply to this message
Old 07-07-2012, 05:54 PM   #6
igliashon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Oakland, CA
Posts: 926
Liked 62 Times on 41 Posts
Likes Given: 40

Default

I'd use Fermentis S-33 or S-04. Don't let the belgian descriptor of S-33 fool you; it's the old EDME strain, it's all British.

__________________
igliashon is offline
joewalkrd Likes This 
Reply With Quote Quick reply to this message
Old 07-07-2012, 06:04 PM   #7
igliashon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Oakland, CA
Posts: 926
Liked 62 Times on 41 Posts
Likes Given: 40

Default

Also, I didn't mean you should replace, like, ALL the light molasses. I know the early American settlers brewed molasses beers quite commonly. It's gonna be a rather striking flavor, but it seemed like that's what you were looking for.

Maybe like this:

30 oz ginger juice
40 oz fresh lemon juice
1.5 lbs rice syrup
1.5 lbs honey
1 lb raw sugar
1.5 lb light molasses
1 lb dark molasses

If you're going more for historical accuracy, you could also leave the rice syrup out entirely and do it like this:

30 oz ginger juice
40 oz fresh lemon juice
1 lbs honey
2 lb raw sugar
2 lb light molasses
1.5 lb dark molasses

And for this latter, I'd also suggest using English hops, like 1 oz of Challenger for bittering and then replace the Cascade hops with Goldings. Or if you're really adventurous, leave out the hops and use dandelion (whole plant, or leaf and root) and burdock root. If it were still spring I'd suggest nettles, but it's too late for that. Maybe some lemon balm or lemon verbena as a late addition.

__________________
igliashon is offline
joewalkrd Likes This 
Reply With Quote Quick reply to this message
Old 07-07-2012, 10:43 PM   #8
jawats
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Granger,IN
Posts: 160
Liked 1 Times on 1 Posts
Likes Given: 1

Default

Igliashon,

I think I will try the latter - I was going for closer to colonial small beer! And thank you for the yeast rec...!

--Jonathan

__________________
Quote:
Originally Posted by Freezeblade

"...the yeast knows what it's doing."
I hate it when the yeast is smarter than me.
jawats is offline
 
Reply With Quote Quick reply to this message
Old 07-07-2012, 10:49 PM   #9
jawats
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Granger,IN
Posts: 160
Liked 1 Times on 1 Posts
Likes Given: 1

Default

One more question, all - anyone converted powdered ginger into concentrate / juice before?

__________________
Quote:
Originally Posted by Freezeblade

"...the yeast knows what it's doing."
I hate it when the yeast is smarter than me.
jawats is offline
 
Reply With Quote Quick reply to this message
Old 07-07-2012, 10:53 PM   #10
igliashon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Oakland, CA
Posts: 926
Liked 62 Times on 41 Posts
Likes Given: 40

Default

Quote:
Originally Posted by jawats View Post
One more question, all - anyone converted powdered ginger into concentrate / juice before?
Don't do it! It's bad business, man. Totally different (and inferior) flavor. Get some fresh roots, puree in a blender, and strain, or look for bottled ginger juice from the Ginger People if you can find it.
__________________
igliashon is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Brewing With Molasses jondmn Gluten Free Brewing 21 08-29-2014 04:25 AM
Suggestions for GF Ginger Beer tonyolympia Gluten Free Brewing 4 04-06-2011 10:11 PM
Experimental Batches DKershner Gluten Free Brewing 151 03-04-2011 01:45 PM
Using some sorghum molasses dorklord Gluten Free Brewing 4 02-18-2011 08:44 PM
Ginger beer Noontime Gluten Free Brewing 6 03-18-2010 12:00 PM



Newest Threads

LATEST SPONSOR DEALS