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Old 06-12-2010, 07:02 AM   #1
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Default Ginger Ale..Thoughts?

I figured I would run this past you all for input prior to brewing because I have no experience brewing with ginger.

for a 5.5 gallon batch

grain bill:
7 lb 2-row
2 lb vienna
.25lb honey malt
.25 lb C-40
.25lb wheat malt

hops:
1.0 oz centennial at 60 min
.5 oz sorachi ace at 30 min
.25 oz sorachi ace at 15 min
.25 oz sorachi ace at flameout

the addl:
4.0 oz fresh coarsely grated ginger at 60 min
1.0 oz fresh coarsely grated ginger at 15 min
1.0 oz fresh coarsely grated ginger at flameout
1 tsp irish moss at 10 min

mash at 154 degrees

thinking of using rehydrated S-05 or Wyeast 1272 American Ale II for this one.

Ferment at 60-62

I just tweaked edcculuss-not-so-ginger-ale recipe and tossed in my own ideas. I am hoping to get some lemon flavor from the hops to balance out with the ginger without having to add lemon zest. Also from what I have read, boiling the ginger will leave the flavor while subduing the spicyness which is what I am aiming for. Is this correct??

what do you think? Should I try it as is or tweak it a bit more?


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Old 06-12-2010, 11:15 AM   #2
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I did a ginger wheat a couple of months ago. I used 8oz of grated fresh ginger - 2oz each at 60, 20 and 5 minutes and 2oz as a"dry-hop." It's a big hit. The ginger flavor is very good, but there is no heat. The next time I make it will be after some experimenting to figure out how to get a little heat out of the ginger. I hopped with just 1/2oz of cascade so as not to get any flavor competition.


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Old 06-12-2010, 12:42 PM   #3
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I just kicked a ginger beer keg last night. I went much simpler, 90% Pilsner malt and 10% C40 at 25 IBU and one flavor hop addition at 20 min (I used Glacier but Fuggle or Williamette would also have been good). I put in 2 oz. of Ginger at 10 min. The ginger is very present in the aroma, and adds significant flavor. It is isn't so strong as to make the beer one dimensional though.
I think it would be better to use the majority of your ginger much later in the boil. I would also drop the FWH and use a simple 60 min bittering addition with your flavor and aroma additions looking very reasonable. If you can get a subtle hint of lemon out of those hops it should be wonderful.
I think you are on the right track and would like to hear the results, whatever the final recipe is. Ah and the yeast, I used WLP001, I think a clean American Ale yeast is the ticket, though a Belgian yeast could be fun too.
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Old 06-15-2010, 02:55 AM   #4
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Ok. I upped the ginger amounts and am thinking of using S-05, anybody have experience with sorachi ace? am I on the right track or should I just add some zest? I wanted to limit the additions to the ginger but if I have no choice......
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Old 06-15-2010, 09:06 AM   #5
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Mine was a wheat beer so I used WLP300. I hopped to only 13 IBU and my bu:gu=0.215. I didn't add any zest, thinking that the citrusy quality of cascade might take it's place flavor-wise (it's not really noticeable in that way).
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Old 06-29-2010, 05:51 AM   #6
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OK, I made the small changes to the recipe and should be brewing two seperate batches of this on sunday if I have the time, I will be doing one as above, the other without any ginger at all, and plunking 4-5lbs of freshly frozen blueberries into the secondary after they thaw and get mushed a bit. I recently had a glass of blueberry lemonade and was inspired to give this recipe a shot , I might add some lemon zest in the last 5 minutes of the boil if the lemon seems lacking from the Sorachi Ace.
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Old 07-21-2010, 08:15 PM   #7
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So how did this come out?
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Old 07-21-2010, 08:57 PM   #8
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I actually brewed this same beer without the ginger, then racked onto blueberries in secondary, then brewed the ginger ale just recently with Soperbrew, it is fermenting away, I wanted to have both beers ready for a comp and the fruit beer needed more time due to the secondary ferm. the Blueberry ale is quite nice, I posted some thoughts on it here the OG hydro sample was good, I will post up some thoughts on it when its ready. I was pleased overall on the base beer sample prior to adding the blueberries, and cannot wait for this version to see how the ginger comes through.
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Old 07-22-2010, 03:04 PM   #9
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Many of the ginger beer manufacturers, like Gosling, use black peppercorns to add the heat. One of them uses capsaicin for even more punch.
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Old 07-22-2010, 07:10 PM   #10
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Sounds good man. Let us know how it is whenever it get some age on it.


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