Alton Brown makes ginger ale - Page 7

**bendavanza** · 10-09-2009, 11:07 PM

My latest 3 gallon recipe:
2.5 lbs ginger root, run through my juicer
4 lemons run through the juicer (whole)
1 cup sugar
2 cups agave nectar
1/3 cup honey
1/2 cup maltodextrine
2 tsp vanilla extract (homemade)
I simmered some water to dissolve the sugars, and then added half the ginger juice and the vanilla, strained that mixture into the keg, then took the pulp and a couple pints of water, heated it up into a paste, then squeezed it through a strainer to get as much of the liquid out, added the lemon juice and filled the keg with water.
I suppose juicing the ginger was not necessary and the fibers definitely clog the juicer blades, but I think that having some of the juice not get heated helps with retaining the bite. It's not carbed up yet but it does taste good.
Next time I'll probably use a little more ginger but it does seem like plenty.

**Yambor44** · 10-10-2009, 01:43 PM

Quote:

Originally Posted by Yuri_Rage

Yesterday's 5 gallon recipe (following the same method):

2.5 lbs grated ginger
3.5 lbs sugar
8 cups water

9.5 oz lemon juice + enough water to top up to 5 gallons

It's a little spicier than the original but not significantly different in flavor.

Yuri,

I'd like to make a 2.5 gallon version and store in a 3 gallon keg. I have no where to chill the keg at this time. Do you, or anyone else, know if it's okay to leave it in a room temp environment hooked to the proper amount of CO2? The temp would range from 70-75 degrees.

**Yambor44** · 10-11-2009, 07:39 PM

Ended up with the following for a 3 gallon recipe:

1 pound 10 ounces of ground ginger root
2 pounds sugar
5 cups water
4.5 ounces lemon juice

Will force carb in 3 gallon keg and leave at 30 psi for 48 hours and test.

**IrregularPulse** · 11-19-2009, 09:19 PM

So is this alcoholic at all? Like even a little? I'd assume it would have to be with the yeast, but to what extent?

**Yuri_Rage** · 11-20-2009, 03:30 AM

If you naturally carbonate, it winds up being less than 0.5% ABV.

**IrregularPulse** · 11-20-2009, 02:26 PM

cool, thanks for the number. I have a friend that just started brewing. His wife teaches biology and was wanting to make some sodas for her class.

Jif · 11-21-2009, 11:22 PM

Quote:

Originally Posted by Revvy

I'm going to have to make some...

But what I am really interested in is the 11% ABV Ginger Beer he mentioned.

Seconded. I'd love to make this stuff!

Edit: Found this link:

http://www.instructables.com/id/The-REAL-ginger-beer-recipe/

Looks to be close. Around 5% ABV, not quite there. Intriguing nonetheless.

friarjohn · 11-22-2009, 01:36 AM

Dumb question. Do you wash and peel the ginger first?

**rico567** · 11-29-2009, 07:01 PM

Quote:

Originally Posted by Yuri_Rage

Many of us are quite aware of the Good Eats homebrewing episode that was chock full of barely useful techniques and misguided but well-intentioned advice, so spare us your opinion on that one.

However, I'd really like to hear your thoughts on Alton's ginger ale recipe. I can't find a reason not to try it. The segment starts around 7 minutes.

I'm not sure how my question should be classified...perhaps "impertinent" is good, if in fact the term has any meaning left in this age....and I'm pretty sure it doesn't on the Internet. Nevertheless: if you didn't want anyone to bring up AB's brewing episode, why did you bring it up? Sure sounds like an invite to me.

**Yambor44** · 11-29-2009, 07:30 PM

Quote:

Originally Posted by rico567

I'm not sure how my question should be classified...perhaps "impertinent" is good, if in fact the term has any meaning left in this age....and I'm pretty sure it doesn't on the Internet. Nevertheless: if you didn't want anyone to bring up AB's brewing episode, why did you bring it up? Sure sounds like an invite to me.

Uh, perhaps because he wanted to stay on topic?