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Old 08-05-2012, 09:04 PM   #1
May 2012
Kamloops, BC
Posts: 54
Liked 5 Times on 5 Posts

Hey guys, this in a ginger beer that i have put together and am looking for some advice before i brew tomorrow. Here she is;

BeerSmith 2 Recipe Printout -
Recipe: Ginger Ale
Brewer: Evan Cadwallader
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
Boil Size: 6.74 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 6.00 gal
Estimated OG: 1.045 SG
Estimated Color: 8.8 SRM
Estimated IBU: 20.5 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 75.0 %
Boil Time: 60 Minutes

Amt Name Type # %/IBU
9 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 1 90.0 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2 5.0 %
8.0 oz Honey Malt (25.0 SRM) Grain 3 5.0 %
16.00 oz Ginger Root (Boil 60.0 mins) Herb 4 -
1.00 oz Hallertauer [4.80 %] - Boil 60.0 min Hop 5 16.6 IBUs
0.25 oz Fuggles [4.50 %] - Boil 60.0 min Hop 6 3.9 IBUs
8.00 oz Ginger Root (Boil 30.0 mins) Herb 7 -
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
8.00 oz Ginger Root (Boil 5.0 mins) Herb 9 -
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124. Yeast 10 -

Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 10 lbs
Name Description Step Temperat Step Time
Mash In Add 20.50 qt of water at 164.4 F 154.0 F 75 min

Sparge: Fly sparge with 4.82 gal water at 168.0 F

Rine and juice from 2 lemons and an orange to be added at boil

Created with BeerSmith 2 -

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Old 08-07-2012, 01:13 PM   #2
Sep 2011
Ottawa, ON
Posts: 4

Do you add the ginger root whole, or grind/grate it first?
Also, do you wash and sterilize the ginger root before grating/grinding?

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Old 08-07-2012, 04:59 PM   #3
tally350z's Avatar
May 2011
Tallahassee, FL
Posts: 1,288
Liked 90 Times on 75 Posts

I made a similar style, although mine was only 2.5 gallons to test it out. I used 3 oz at 30min, 1 oz at 10 min, and 1 oz secondary. It has a really good ginger aroma with a slight ginger taste. I kinda wish it had more taste to it though. I would suggest taking out the 5 min addition and use that in secondary.

I used whole ginger root, washed and grated with a cheese grater. First time every using the root and it is very watery, so when you grate the whole root you need alot to get the right amount of oz..
Toasting Tortoise Brewery
Primary - Smoked Belgium
- Burton IPA, Munich Lager, Cream Ale
Bottled - Muscadine Port, Imperial Stout

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Old 08-07-2012, 05:05 PM   #4
Almaigan Brewing Co.
Shooter's Avatar
Dec 2008
Dublin (No, not that Dublin)
Posts: 4,562
Liked 271 Times on 209 Posts

I would add a little bat to this one.
Of all tyrannies, a tyranny sincerely exercised for the good of its victims may be the most oppressive. It would be better to live under robber barons than under omnipotent moral busybodies. The robber baron's cruelty may sometimes sleep, his cupidity may at some point be satiated; but those who torment us for our own good will torment us without end for they do so with the approval of their own conscience. - C. S. Lewis, English essayist & juvenile novelist (1898 - 1963)

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Old 08-07-2012, 05:18 PM   #5
Jul 2012
Kempton Park, South Africa
Posts: 249
Liked 40 Times on 36 Posts

In my very limited experience grated fresh ginger root tends to give the brew a very herbal taste. For a stronger ginger flavour I use dried ground ginger.

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Old 08-07-2012, 06:35 PM   #6
May 2012
Kamloops, BC
Posts: 54
Liked 5 Times on 5 Posts

I ended up cubing the ginger in about 1/4 inch cubes. As for the bat... Couldn't add it, off to the lab it goes

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