How Do You Make Alcoholic Ginger Beer Using Ginger Root? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > How Do You Make Alcoholic Ginger Beer Using Ginger Root?

Reply
 
Thread Tools
Old 12-23-2011, 02:29 AM   #1
joe_schmo
Recipes 
 
Dec 2011
Mustang, Oklahoma
Posts: 2


Hi, I am having trouble finding a recipe for alcoholic ginger beer that is actually made with ginger root, also if the recipe is for a 5 gallon bucket that would be even better. Can anyone help?

 
Reply With Quote
Old 12-23-2011, 02:44 AM   #2
homebeerbrewer
HBT_LIFETIMESUPPORTER.png
 
homebeerbrewer's Avatar
Recipes 
 
Jun 2008
Home, where the beer is, NH
Posts: 2,062
Liked 108 Times on 93 Posts


Ginger is pretty strong, so I wouldn't use much. A 1/2 ounce at the most would work for a 5 gallon batch, but even that's pushing it, as far as I'm concerned. A friend of mine had way too much in his ginger beer, I think he used an ounce. Do you do extract, or all grain? If you do extract, use about 6 to 8 pounds of LME, an ounce of centennial hops for full boil, and no more than a 1/2 ounce of grated ginger root for 15 minutes of the boil. I'd use something like US-05 for the yeast.
__________________
BEER - Brew Enjoy Empty Repeat

 
Reply With Quote
Old 12-23-2011, 03:32 AM   #3
rockfish42
Recipes 
 
Jun 2010
Merced, CA
Posts: 813
Liked 20 Times on 19 Posts


Diod Sinsir (Ginger Beer) Recipe

 
Reply With Quote
Old 12-23-2011, 03:40 AM   #4
billtzk
Recipes 
 
Apr 2007
Dallas
Posts: 1,624
Liked 23 Times on 21 Posts


I recall searching in the past and finding a number of ginger beer recipes on this forum, but I don't recall at the moment how alcoholic they were. I think most were of the low alcohol type, more like a soft drink or ginger ale.

To make the original style of ginger beer, the so-called authentic variety, you will need ginger beer plant, which is a symbiotic colony of yeast and bacteria, similar to a Kombucha SCOBY. The important organisms are Saccharomyces pyriformis, a yeast, and Brevibacterium vermiforme, a bacterium. There are some internet sources for obtaining it.

The Ginger Beer Plant
Happy Herbalist Ginger Beer Plant
Yemoos Ginger Beer Plant

Looks like the first two sources are currently out of stock.

Here is a blog from The Guardian in the UK that provides some interesting history, and gives a recipe for making it that uses real GBP. It is a low-alcohol version. However, read all the lengthy comments afterward. Several people discuss making high alcohol ginger beer. Apparently, you could substitute a beer yeast or a high-alcohol champagne or wine yeast instead of using the GBP and make a high alcohol version.

How to make real ginger beer

Good luck.

If you succeed, please do let us all know what you did and how it turned out.

Edit: Adding ginger to regular Skeeter Pee might produce something fascinating and similar to ginger beer too. Skeeter Pee will typically go to around 10%.
__________________
Reality is a crutch for people who can't cope with drugs. -Lily Tomlin

 
Reply With Quote
Old 12-23-2011, 11:56 AM   #5
Calichusetts
 
Calichusetts's Avatar
Recipes 
 
Nov 2011
Plymouth, MA
Posts: 3,014
Liked 500 Times on 300 Posts


Just go out and find a bottle of DFH's Pangea...now THAT is how you use ginger in a beer, you can hardly notice it but it helps to balance out the spice of the beer...it became my personal favorite this year...supplies are limited though.

 
Reply With Quote
Old 12-23-2011, 03:21 PM   #6
joe_schmo
Recipes 
 
Dec 2011
Mustang, Oklahoma
Posts: 2

Quote:
Originally Posted by homebeerbrewer View Post
Ginger is pretty strong, so I wouldn't use much. A 1/2 ounce at the most would work for a 5 gallon batch, but even that's pushing it, as far as I'm concerned. A friend of mine had way too much in his ginger beer, I think he used an ounce. Do you do extract, or all grain? If you do extract, use about 6 to 8 pounds of LME, an ounce of centennial hops for full boil, and no more than a 1/2 ounce of grated ginger root for 15 minutes of the boil. I'd use something like US-05 for the yeast.
homebeerbrewer,
I would like a strong ginger flavor but not something that is undrinkable. Do you still think that I should use 1/2 ounce?

Thanks everyone for replying.

 
Reply With Quote
Old 12-23-2011, 03:40 PM   #7
nathanthn
Recipes 
 
Nov 2011
Milford, MA
Posts: 34
Liked 5 Times on 4 Posts


I made a ginger beer last year that turned out great IMO using 2oz of fresh grated ginger, 1oz at 15min and 1oz at 5min I think. It was a fairly malty beer which helped balence the ginger flavor, I don't have the recipe in front of me so I can't give specifics at the moment...

 
Reply With Quote
Old 12-23-2011, 11:12 PM   #8
homebeerbrewer
HBT_LIFETIMESUPPORTER.png
 
homebeerbrewer's Avatar
Recipes 
 
Jun 2008
Home, where the beer is, NH
Posts: 2,062
Liked 108 Times on 93 Posts


Joe, my friend's beer wasn't undrinkable at all, but the ginger was way too strong for my liking. If that's what you want, go for it. I brewed a ginger beer a few years ago, and with a half ounce, I thought it was good. I guess it's up to the individual.

Nathanthn, if you don't mind, post your recipe. Was it extract, or all-grain?
__________________
BEER - Brew Enjoy Empty Repeat

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Ginger beer with a decent alcoholic content Jaykhjr Recipes/Ingredients 2 12-02-2011 02:17 AM
Alcoholic ginger beer? Veggie_mite Recipes/Ingredients 4 04-26-2011 05:48 AM
using fresh ginger root dwstow Recipes/Ingredients 13 11-08-2010 08:29 PM
Recipe Request : (Alcoholic) Ginger Ale kenmc Recipes/Ingredients 1 04-10-2007 11:55 PM
root beer and ginger beer klcramer Recipes/Ingredients 1 05-30-2006 01:36 PM


Forum Jump