I've been thinking BM's centennial blonde would make an excellent Ginger Beer base as well. I'm wondering how the larger malt bill (in comparison to the almost 50/50 malt/sugar adjunct in this thread) in BM's blonde will effect the perception of ginger.
I'm looking to brew the blonde with a touch of ginger. What do you all think of this?
Expected Pre-Boil Gravity: 1.028 SG Expected OG: 1.045 SG
Expected FG: 1.007 SG Apparent Attenuation: 84.1 %
Expected ABV: 5.0 % Expected ABW: 3.9 %
Expected IBU (using Tinseth): 21.4 IBU Expected Color (using Morey): 3.7 SRM
BU:GU ratio: 0.48 Approx Color:
Mash Efficiency: 70.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 68 degF
Ingredient Amount % MCU When
US 2-Row Malt 6.00 lb
US Carapils Malt 1.00 lb
US Caramel 10L Malt 0.50 lb
US Vienna Malt 0.50 lb 5.3 %
Sugar - Honey 1.50 lb 15.8 %
Variety Alpha Amount IBU Form When
US Centennial 9.5 % 0.25 oz 8.5 Loose Whole Hops 55 Min From End
US Centennial 9.5 % 0.25 oz 7.2 Loose Whole Hops 35 Min From End
US Cascade 7.8 % 0.25 oz 4.3 Loose Whole Hops 20 Min From End
US Cascade 7.8 % 0.25 oz 1.4 Loose Whole Hops 5 Min From End
Ingredient Amount When
Ginger Root 20.00 oz In Boil
Irish Moss 0.25 oz In Boil
Wyeast 1272-American Ale II
Originally Posted by mummasan
I've have added ginger to several of my beers. I have learned that BM's centennial blonde is a great recipe to add ginger to. I usually just get grocery store ginger, cut it into small chunks and keep it in the freezer. When I am ready to brew I take it out of the freezer and let it thaw. As it thaws it gets all soft and squishy and ginger juice accumulates in the bag - I toss all into the kettle.
When I use ginger, I found it is good to balance it with something else. I'll usually add a half pound of moscobado sugar, or coriander or calamansi zest (calamansi is a small sour citrus - like a lime but more intense). I think for my next batch of ginger beer I'm going to add some allspice (I have a tree with ripe berries) the Jamaicans use ginger with allspice in their cooking and I figure it might be good with beer too.
The last few times I added ginger, I did it halfway through the boil and I removed the ginger pieces after they boiled for 10 miunutes. The most I ever added was 5 ounces.