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Old 04-06-2011, 05:42 AM   #1
tonyolympia
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Mar 2011
Olympia, Washington
Posts: 461
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I'm a new brewer who wants to make a GF ginger beer for my wife, and I'd appreciate recipe suggestions.

What I'm after is a refreshing, pale- to amber-colored ale with mild hop bitterness and a touch of sweetness, nothing cloying. What grain bill, hops and yeast would you knowledgeable people recommend? Bear in mind that my wife isn't celiac, just a little gluten intolerant.

Since this would be my first experience with malting and mashing, it would be nice if I could make this a partial mash beer. In that case, what sort of extract would suit my plan? And what quantity?

Any help would be very welcome. Thanks.

 
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Old 04-06-2011, 06:49 AM   #2
djsethall
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Nov 2010
Olympia, WA
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I have never done GF, but am in oly. I've heard of some stuff in the gluten free area. I dont know much about it though. Just saw you are in Oly and wanted to say Hi.

 
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Old 04-06-2011, 03:51 PM   #3
DKershner
 
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Jul 2009
Bend, OR
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Basing my recipe off of: http://www.homebrewtalk.com/f76/ging...p-comp-141080/

4lb Sorghum Extract Syrup
1lb Amber Candi Syrup (to fermenter or at flame out)
3lb Honey (to fermenter or at flame out)
20IBU American Hop @ 60min
Juice of 1 Lemons @ 30min
6oz Ginger Root @ 30
2oz Ginger Root @ 10
1 lemon zest @ 10
1oz Willamette @ 0
2oz Ginger Root @ Dry Hop

Safale S-05

 
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Old 04-06-2011, 09:03 PM   #4
tonyolympia
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Mar 2011
Olympia, Washington
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Hello, djsethall!

Thanks *very* much for the suggestions, dkershner! I'll take that list to my LHBS and see if they can help me. Not sure if they carry GF extracts, but it's worth a try. I'm going to do an extract stout for myself next, but I'll after that I'll get to work on my wife's ginger beer, and let you know how it turns out.

 
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Old 04-06-2011, 09:11 PM   #5
novafire
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Dec 2007
Verona, WI
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You might also want to look into making real historical ginger beer, which is not really a beer at all. It's made with only ginger root, lemon juice, sugar and ginger beer plant. Check out recipes and info here

 
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