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Old 02-17-2009, 07:40 PM   #1
Mar 2008
Kirksville, Missouri
Posts: 293
Liked 1 Times on 1 Posts

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...

"I asked God for a bike, but I know God doesn't work that way. So I stole a bike and asked for forgiveness."

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