Spice, Herb, or Vegetable Beer Ginger Ale - Home Brew Forums
Home Brew Forums > HomeBrewTalk.com Recipe Database > Specialty, Fruit, Historical, Other Homebrew Recipes > Spice, Herb, or Vegetable Beer Ginger Ale

Reply
 
Thread Tools
Old 03-10-2007, 06:12 PM   #1
DragonTail
 
DragonTail's Avatar
Recipes 
 
Jan 2005
Genoa City, WI
Posts: 3,379
Liked 9 Times on 6 Posts


Recipe Type: Extract   
Yeast: WYeast 1056   
Yeast Starter: 1qt   
Batch Size (Gallons): 5   
Original Gravity: 1.052   
Final Gravity: 1.006   
IBU: 32   
Boiling Time (Minutes): 60   
Color: 5.2 SRM   
Primary Fermentation (# of Days & Temp): 7 days ~60F   
Secondary Fermentation (# of Days & Temp): 7 days ~60F   

Grain: 1# CaraPilsner

Extact: 3# Light LME, .5# Light DME

Extra "Sugar": 3# Clover Honey, 1# Cane Sugar

Hops: 1oz. Cascade pellets, 1oz Willamette pellets

Extras: 40oz Fresh Ginger Root (grated), 2 Lemons (juice,zest & rinds), 1tsp Irish Moss

Steep grain in 1.5gal water @ 150-155F for 30 min.
Sparge/rinse with 2qts 170F water.
Add DME and enough water to bring up to 2 gal.
Bring to boil and add Cascade pellets.
After 30 min, add LME, ~2# honey, lemon juice and rinds, and ~3/4 of the ginger.
After 15 min, add sugar and Irish Moss, remove lemon rinds.
After 5 min, add rest of honey, rest of ginger, and zest of lemons.
After 8 min, add Willamette pellets.
After 2 min, chill, add to primary, top up to 5-5.25 gal, aerate, and pitch yeast.

When fermentation is finished, bottle or keg as you like.

Notes: For more lemon flavor/aroma, save zest and add to secondary. (microwave zest for 10 seconds before you add)
For a little more malt, change sugar to LME.
For more "heat", save second addition of ginger for secondary. (microwave like lemon zest before adding to secondary)

I know this sounds like a lot of ginger, but much of the intense "heat" gets cooked out durring boil.

Cheers,


__________________
Michael Herrenbruck
Herrenbruck Brewery
L.C.Q. Racing

3
People Like This 
Reply With Quote
Old 03-10-2007, 07:19 PM   #2
feedthebear
Recipes 
 
Sep 2006
Utah
Posts: 695
Liked 6 Times on 6 Posts


I'm interested in the recipe after mine failed so miserably.

But is that really 40oz of grated ginger? That's 2.5 lbs.


__________________
Planning: Agave Witbock, Raisin Beer
Primary: GF Hazelnut Stout
Tertiary: Cranberry-Pom pLambic (est. bottle date: 03/01/08)
Drinking: Cab.Sav/Merlot Wine, Grand Cru, Hazelnut Stout #3, Ordinary Bitter

 
Reply With Quote
Old 03-10-2007, 09:31 PM   #3
homebrewer_99
 
homebrewer_99's Avatar
Recipes 
 
Feb 2005
Atkinson (near the Quad Cities), IL
Posts: 17,792
Liked 131 Times on 98 Posts


No, that's gotta be 4 oz. I've used ginger in the past for meads and don't use anywhere near 8 oz.
__________________
HB Bill

 
Reply With Quote
Old 03-10-2007, 10:34 PM   #4
DragonTail
 
DragonTail's Avatar
Recipes 
 
Jan 2005
Genoa City, WI
Posts: 3,379
Liked 9 Times on 6 Posts


Yes it really is 40 oz. (2.5#)
Like I said, it sounds like a lot, but comming from the cooking side of things, (I've been cooking waaaaay longer than I've been making beer) it's not going to turn out as "hot" as you would think from that amount. By cooking the majority of the ginger for a longer time, you get all the flavor without the spicyness.

Cheers,
__________________
Michael Herrenbruck
Herrenbruck Brewery
L.C.Q. Racing

2
People Like This 
Reply With Quote
Old 03-11-2007, 12:56 AM   #5
feedthebear
Recipes 
 
Sep 2006
Utah
Posts: 695
Liked 6 Times on 6 Posts


I'm more concerned that I wouldn't be able to taste anything but the ginger.

It has given me some ideas for my second attempt though. Thanks for posting it.
__________________
Planning: Agave Witbock, Raisin Beer
Primary: GF Hazelnut Stout
Tertiary: Cranberry-Pom pLambic (est. bottle date: 03/01/08)
Drinking: Cab.Sav/Merlot Wine, Grand Cru, Hazelnut Stout #3, Ordinary Bitter

 
Reply With Quote
Old 03-11-2007, 01:57 AM   #6
ColoradoXJ13
Recipes 
 
Dec 2006
Somerville, MA
Posts: 1,258
Liked 21 Times on 9 Posts


I am not so sure about that....I used a small amount of ginger in my christmas ale, and the flavor was really prevalent, I am not positive how much I really used, but I wrote down 1oz and everyone who tasted it identified ginger as the flavoring immediately.

Josiah2729 Likes This 
Reply With Quote
Old 03-11-2007, 05:22 PM   #7
DragonTail
 
DragonTail's Avatar
Recipes 
 
Jan 2005
Genoa City, WI
Posts: 3,379
Liked 9 Times on 6 Posts


Well, this is a GINGER beer, so ginger flavor IS what we are after.
Everyone, including contest judges, has liked it.
You can get more malt flavor, which I'm working on for the next batch, by exchanging some of the 100% fermentable "sugars" with malt extract.
__________________
Michael Herrenbruck
Herrenbruck Brewery
L.C.Q. Racing

AsgardAegir Likes This 
Reply With Quote
Old 03-11-2007, 07:54 PM   #8
david_42
 
david_42's Avatar
Recipes 
 
Oct 2005
Willamina & Oak Grove, Oregon, USA
Posts: 25,593
Liked 151 Times on 142 Posts


I can believe it. I've seen some ginger punches that ran 4-6 oz. per serving. I use 12 oz. in a batch, but I boil it briefly and add it to the secondary.
__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

 
Reply With Quote
Old 03-11-2007, 09:08 PM   #9
DragonTail
 
DragonTail's Avatar
Recipes 
 
Jan 2005
Genoa City, WI
Posts: 3,379
Liked 9 Times on 6 Posts


Like I said before, I'm using cooking experience here.
Just like with garlic, cooking the ginger "mellows" it out and sweetens it.
You can use less and just add it later in the boil or even just put it in the secondary, I won't know unless you send some my way.
This is just the amount that I started with the first time I made it, 3 years ago, and haven't felt the need to change it in the following batches.
__________________
Michael Herrenbruck
Herrenbruck Brewery
L.C.Q. Racing

AsgardAegir Likes This 
Reply With Quote
Old 02-11-2008, 04:48 PM   #10
Moonshae
 
Moonshae's Avatar
Recipes 
 
Jan 2008
Helmetta, NJ
Posts: 417
Liked 9 Times on 5 Posts


I made a similar recipe, but it amounted to an alcoholic soda, rather than a beer; ie, no hops, no malt. Just sugar, ginger, lime, and water for the boil. Used 2.5 lbs of ginger (sliced, rather than grated), and the heat was pretty much gone. I would definitely add more to the secondary if you're after that nice ginger heat.



AsgardAegir Likes This 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
1 Barter Ginger Beer & No Strings Ginger Ale recipes mease19 Soda Making 9 12-20-2012 02:52 PM
How Do You Make Alcoholic Ginger Beer Using Ginger Root? joe_schmo Recipes/Ingredients 7 12-23-2011 11:12 PM
carrot n ginger cider (ginger fear ) carlos Specialty, Fruit, Historical, Other Homebrew Recipes 4 09-29-2011 05:09 AM
Ginger question for Ginger Blonde neovox Recipes/Ingredients 12 04-10-2010 05:31 AM
wine - ginger/green ginger fatbloke Winemaking Forum 0 04-15-2007 08:52 PM


Forum Jump