ftlstrings
Well-Known Member
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~
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~
