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Old 12-16-2012, 03:26 PM   #61
funkstrman
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Sep 2011
Idaho
Posts: 143
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Quote:
Originally Posted by bella_union
I've been thinking about trying to make a ginger beer. I'm trying to find a recipe that is basically a refreshing clean beer with a nice blast of ginger.
For comparison purposes, I had Phillips ginger beer (http://phillipsbeer.com) once this summer and couldn't find it again but I loved it. There's another one that's in stock (called Crabbie's, I think) which i was not a fan of (tasted like it was sweetened a bit, kind of like a malty ginger ale pop/soda). I'm just not personally a fan of a sweet beer.
I guess I'm just wondering if this recipe is closer to the Crabbie's sweet(ish) ginger beer than to a regular beer with a nice hit of ginger flavour. My initial reaction is to think that with the extra honey in there that it would come out a bit on the noticeably sweet side, but I don't know enough about this whole process yet to know.
Thanks for any opinions/insight!

Edited to say, wait a minute, honey would just add more fermentable sugar, right?
Yeah, you are right about the honey making more fermentable sugars. The yeast will eat it all up so there won't be a noticeably sweet taste.

I brewed this a while back and posted my process in this thread. Mine turned out great, very clean and crisp and not sweet at all. The lemon adds a great initial bite, followed with a little heat from the ginger. I would recommend this recipe for anyone who is looking for a good ginger beer. I'm going to brew it again this April for summertime!

Cheers!
Funk
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Old 12-17-2012, 07:31 PM   #62
bella_union
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Nov 2012
Guelph, Ontario
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ok, I think I'm going to try this.
A few questions, to show my utter ignorance:

1. Is it ok to ferment this at a slightly warmer temperature (maybe at 70-71 degrees max)? With the heat on now where I live, I don't yet have any kind of temperature control system other than the ambient air thermostat. Or if temperatures ever get that high is that just going to be too warm?

2. Can I BIAB this recipe and just skip the sparge or modify it to BIAB 'tea-bag' techniques?

3. What exactly is Cara-Pils/Dextrine (sounds like a processed chemical, but is listed as a grain)?

Thanks!

 
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Old 01-13-2013, 09:49 PM   #63
FuzzeWuzze
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Jun 2012
Newberg, Oregon
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Mines been in the keg now for just over 2 months, and it still tastes amazing, almost gone though.

Amazing recipe, will definitely be making again at some point. Its crystal clear now its been in the keg so long.


 
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Old 01-30-2013, 01:08 PM   #64
timcadieux
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May 2011
Ottawa, Ontario
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Fermenting - 10g Galaxy Pale Ale, 10g Burton Pale Ale , 5g Belgian IPA
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Old 01-31-2013, 03:05 AM   #65
ChshreCat
 
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Aug 2008
Camano Island, Washington
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I'm drinking a Crabbie's right now. Not sure if I like it or not. It's not the sweetness that I'm at odds with. It's something in the ginger character that's kind of... cough drop like. I dunno. I keep alternating between liking it and being put off by it. Confusing.
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Old 02-01-2013, 07:47 PM   #66
dylanphelan
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Dec 2012
, Cape Town
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could i use some sugar instead of honey? so money honey is going to be rather pricey!

 
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Old 02-02-2013, 04:09 PM   #67
bella_union
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Nov 2012
Guelph, Ontario
Posts: 11
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Quote:
Originally Posted by ChshreCat View Post
I'm drinking a Crabbie's right now. Not sure if I like it or not. It's not the sweetness that I'm at odds with. It's something in the ginger character that's kind of... cough drop like. I dunno. I keep alternating between liking it and being put off by it. Confusing.
yeah, it's kind of syrupy or something...

 
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Old 03-09-2013, 06:45 PM   #68
bds3
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Apr 2011
Omaha, NE
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I'm brewing this bad boy right now. Thanks for the recipe, nostalgia. Or maybe I should wait until I see/taste the results before thanking you.... but I'm pretty excited about it and the ginger smells great in the boil.

 
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Old 03-09-2013, 08:27 PM   #69
bds3
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Apr 2011
Omaha, NE
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Testing the sample from my thief: taste is incredible. I've never tasted such complexity of flavor in wort, despite the absolutely simple grain bill. Can't wait till this one's ready.

 
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Old 04-04-2013, 12:04 AM   #70
mlgtrumpet
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Jan 2013
Posts: 14


Hi Joe,

I am brewing this on Saturday and wondering about the honey. below you state that you add all the honey at flameout, which is different than the recipes. thinking the honey would be needed during the boil for alcohol content. so, can you please clarify where I should add the honey?

thanks,
matt
Quote:
Originally Posted by nostalgia View Post
Sure do See below. I haven't looked at it in years, so I'm not sure why the honey is split like that. I usually add all the honey at 0 minutes (flameout). It's also a partial boil.

I've got 10 gallons of the AG version sitting in the fermenters now. It smells so good

Code:
Mash or Steep Grains
 
  Steep Grains at 165.0 F Amount Item Type % or IBU 
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 15.38 % 

 
  Steep grains as desired (30-60 minutes)
 
  Remove grains, and prepare to boil wort
 

 

Boil Wort
 
  Add water to achieve boil volume of 3.25 gal
 
  Estimated pre-boil gravity is 1.069
 
  Boil Ingredients Boil Amount Item Type 
60 min 0.50 lb Light Dry Extract (8.0 SRM) Dry Extract 
60 min 1.00 oz Cascade [5.50 %] (60 min) Hops 
60 min 1.00 lb Honey (1.0 SRM) Sugar 
60 min 2.00 lb Honey (1.0 SRM) Sugar 
30 min 1.00 lb Pale Liquid Extract [Boil for 30 min] Extract 
30 min 2.00 items Lemon Juice (per lemon) (Boil 30.0 min) Misc 
30 min 6.00 oz Ginger Root (Boil 30.0 min) Misc 
15 min 1.00 lb Cane (Beet) Sugar [Boil for 15 min] Extract 
15 min 1.00 tsp Irish Moss (Boil 15.0 min) Misc 
10 min 2.00 oz Ginger Root (Boil 10.0 min) Misc 
10 min 2.00 items Lemon Zest (Boil 10.0 min) Misc 
2 min 1.00 oz Williamette [5.50 %] (2 min) Hops 

 
   

 

Cool and Prepare Fermentation
 
  Cool wort to fermentation temperature
 
  Transfer wort to fermenter 
  Add water to achieve final volume of 5.00 gal
-Joe

 
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