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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Ginger Beer... really need some help!
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Old 02-01-2012, 04:07 AM   #1
flanneltrees804
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Default Ginger Beer... really need some help!

I'm brewing up a ginger beer next weekend and need some help with the recipe. I haven't found much information searching the forums so I was hoping you guys could help. I'm looking at doing 2 gallon batches in primary and then 1 gallon secondaries for "dry gingering." I figured this would let me play with the recipe a lot without wasting money.

I want to mash high, 60-62*, and use a good percentage of crystal malt to give it some good back-end sweetness. I don't have much experience with high mashes so I'll need some help here too.

I'm really just taking a shot in the dark here so any input is greatly welcomed.


Recipe Specifications
--------------------------
Boil Size: 2.34 gal
Post Boil Volume: 2.08 gal
Batch Size (fermenter): 2.00 gal
Bottling Volume: 2.00 gal
Estimated OG: 1.043 SG
Estimated Color: 13.7 SRM
Estimated IBU: 0.0 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 30 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3 lbs Canadien 2-row (1.9 SRM) Grain 1 85.7 %
8.0 oz Caramel Malt - 90L 6-Row (Briess) (90.0 Grain 2 14.3 %
2.00 lb Ginger Root (Boil 30.0 mins) Herb 3 -
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 4 -


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Old 02-01-2012, 04:40 AM   #2
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2 pounds of ginger root in 2 gallons of beer? That's gonna be quite a bit of ginger. Is that your goal?

The only ginger beer I've been a part of was one my brother did recently, and they are just getting good, according to him. I haven't had the opportunity to try one yet. I believe he used a recipe by a guy here named nostalgia, but I could be wrong. If you want to pm my brother to ask him, his handle is funkstrman. Either bounce your thoughts off of him, or have him get you that recipe, and you can look at it for tweaks.


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Old 02-01-2012, 12:30 PM   #3
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Dumb question, but how do you copy a recipe from BeerSmith to post on here? I have a 1 gal Ginger Beer recipe that I brewed back in July that I would like to share.

Thanks
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Old 02-01-2012, 12:56 PM   #4
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Quote:
Originally Posted by Chap View Post
Dumb question, but how do you copy a recipe from BeerSmith to post on here? I have a 1 gal Ginger Beer recipe that I brewed back in July that I would like to share.

Thanks
Single click your recipe and right above where you see the brewsheet there will be a pull down menu, just select "plain text." Higlight, right click, copy, paste.
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Old 02-01-2012, 12:59 PM   #5
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2 lbs of ginger was just a guess and I know it's probably way too much. My friend and I get sick of "ginger beer" (the soda) not having much ginger flavor and being really sweet. We figured we would make our own true ginger beer with tons of flavor and bite and a little sweetness. I may end up reducing the grain a lot to get the abv closer to 3% but starting at 1.045 and ending at 1.022ish should land me pretty low.
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Old 02-01-2012, 01:12 PM   #6
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Damn that was simple, thanks.

Here is a recipe I made. I chopped the 3oz of ginger in a food processor and added it to the boil at 15 minutes. Initially the ginger was way over the top but mellowed after a month in the bottle. My buddy, who I made this for didn't want much hop bitterness so I only used .5oz of Amarillo. I have 3 left in the beer closet and 1 in the fridge to try this weekend.

Recipe: Skee's Ginger Test
Brewer: Chap
Style: American Amber Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 1.50 gal
Post Boil Volume: 1.13 gal
Batch Size (fermenter): 1.00 gal
Bottling Volume: 1.00 gal
Estimated OG: 1.065 SG
Estimated Color: 14.5 SRM
Estimated IBU: 30.8 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 90.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
2 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 80.0 %
4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 2 10.0 %
4.0 oz Wheat, Torrified (1.7 SRM) Grain 3 10.0 %
0.50 oz Amarillo Gold [8.50 %] - Boil 15.0 min Hop 4 30.8 IBUs
3.00 oz Ginger Root (Boil 15.0 mins) Herb 5 -
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 6 -
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Old 02-01-2012, 01:20 PM   #7
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I went ahead and cracked open the bottle that has been in the fridge for about a month. It is 7 months old now and most all of the ginger flavor has faded. You can smell the ginger and just barely taste it but if you are looking for massive amounts of ginger flavor and aroma you need to either use a lot more than the 3 oz's I used or don't let the beer age for as long as I have.

BTW it's 2200 (10:00 p.m.) here in Japan... I'm not a morning drinker LOL
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Old 02-01-2012, 05:33 PM   #8
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I use 2-3 oz in the end of the boil, and 2-3oz in the last week of the fermentation, for 5 gallons. That gives a mild ginger flavor I like.
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Old 02-22-2012, 02:34 AM   #9
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Default Non alcoholic variety

I make a non alcoholic variety which is just ginger, sugar, lemon and water. I force carbonate or I partially ferment just to get a nice flavor then I force carbonate. Don't know how folks feel about force carbonation around these parts but it does what it does.

I make 3 gallons at a time with about 16 oz of ginger. It would knock you on your backside faster than any of the commercially bottled ginger beers like Reeds or whatever. I was going for something that tasted like real ginger rather than an extract. I think I nailed it.

I'm here poking around for a way to ferment only a partial amount of sugar, like maybe two varieties of sugars, so my yeast can eat one part and I can drink the other. If anyone has any ideas then I'd love to hear about it.

Anyway, if you want my ginger beer recipe then just let me know and I can write it up for you.
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Old 02-22-2012, 04:11 AM   #10
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Quote:
Originally Posted by 12hitcombo
Anyway, if you want my ginger beer recipe then just let me know and I can write it up for you.
I wouldn't mind seeing your recipe!


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