Continuing my quest for good spring/summer drinking beers, I decided to try a ginger beer. I want something that isn't just sharp ginger flavour.
Boil Size: 7L
Measured OG: 1.052
Estimated FG: 1.004
Batch Size: 10.25L
Boil Time: 45min
1,00 kg Agave Nectar, Light/Amber - Boil 45,0 mins
0,46 kg Bananas - Boil 45,0 mins
0,25 kg Candi Sugar, Amber - Boil 45,0 mins
200,00 g Ginger Root - Boil 45,0 mins
15,00 g Tradition [6,70 %] - Boil 45,0 mins
100,00 g Ginger Root - Boil 30,0 mins
0,25 kg Milk Sugar - Boil 30,0 mins
5,00 g Irish Moss - Boil 15,0 mins
100,00 g Ginger Root - Boil 15,0 mins
10,00 g Lemon Grass - Boil 5,0 mins
10,00 g Lemon Zest - Boil 5,0 mins
5,00 Items Cloves, Whole - Boil 5,0 mins
5,00 g Nutmeg - Boil 5,0 mins
2,00 Items Cinnamon Stick - Boil 5,0 mins
I plan on letting it ferment for 2 weeks and then rack over another 100g of ginger root soaked in vodka. My thoughts on the timing and additions are the hops providing a basic canvas of a light bitterness. Adding the ginger at different times will provide different depths of flavours and sharpness. The longer ginger is cooked, the more mellow the flavour becomes. Then the remaining ingredients are to provide the additional aromatics.
The apartment smelled awesome while this was boiling and the boil went really well. The wort colour came out a little darker than Vernors/Canada Dry, but I figure it will lighten as trub and such drop out.
I used half a pack of S33 that I had hanging around from my berry beer, rehydrated in 250ml warm water with 30g of brown sugar disolved in it.
Pipeline is dry until that stupid ship arrives
All Gluten Free
Blog: Thirsty Engineer