Ginger "Beer" (with wine yeast)

ftlstrings · 02-17-2009, 06:42 PM

I have been making ginger beers in small (1 gal) batches for a while now, using different amounts of fresh and powdered ginger, sugars, yeasts, and brewing schedules. I have just sampled the most recent iteration and it's damn tasty so I thought I'd share.

approx 4" thinly sliced ginger root
1lb brown sugar
1 tsp Cascade hop pellets
1 tsp ground ginger
Cote des Blancs yeast (gave a much better finish than the beer yeasts I have tried)

put ginger in a quart of water over low heat for 15-20 minutes (you are essentially making a ginger tea)
add sugar, stir to dissolve and bring to a boil
add hops and powdered ginger
boil 5 minutes
remove from heat, dilute to 1 gallon, pitch yeast when temp is appropriate.

I made this on 1/27. OG = 1.044, Today (2/17) FG = 1.004

This one has a great ginger taste, though without the direct heat of fresh ginger. Just enough sweetness left and slightly effervescent.

I will have to keg, chill, and tell you more, but this one is great so far! Maybe some ginger added to the keg (like a dry hopping) could raise the heat...

~M~

Mr. Nice Guy · 02-18-2009, 05:03 AM

That souds great!

ftlstrings · 02-18-2009, 02:30 PM

make a gallon. It's fast and super easy!

Mr. Nice Guy · 02-18-2009, 10:38 PM

I'm going to make a few! I got the stuff today... Does it come out clear?

Mr. Nice Guy · 02-19-2009, 12:39 AM

Any foaming/krausen?

What do the rest of you think about this?

ftlstrings · 02-19-2009, 12:49 AM

with the cote des blanc yeast there was very little krausen at any point. It always has cleared in the past, and this looks to be no different. I am crash cooling it tonight to see if that will increase the clarity more before bottling tomorrow. After a little time in the bottle I get pours that look like store bought apple juice.

Mr. Nice Guy · 02-20-2009, 03:55 PM

Thanks for all the tips and info!

I made 4.5 gallons last night, it is going strong this morning. I varied the recipe a little (ok a lot

)but it is essentially the same thing. I used white sugar with molasses, lemon zest and juice, some chopped raisins and Lalvin D47 yeast. I used about 1.5 pounds ginger with several different drops of dried ginger during the boil, some early some late, etc. I also added 1/3 oz Argentine Cascade hops at the first of the 30 minute boil. Now I know what people mean when they say cheesey hops. Hopefully they don't screw this up too much, they had little hop selection at my lhbs, nothing on my list, I wanted the regular cascade you used. This morning it smells like some strong stuff, different from other things I have made. I'll let you know about its progress, sorry to deviate from the recipe...

ftlstrings · 02-20-2009, 04:13 PM

no need to apologize. If we all always brewed the exact same thing...shudder...that'd be awful. Besides, now we all have something new to learn about.

~M~

Mr. Nice Guy · 02-21-2009, 06:10 PM

It it still going strong, I'l keep you updated when appropriate...

emr454 · 03-02-2009, 03:26 AM

How much yeast for a 1 gallon batch?

Eric