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Old 02-17-2006, 04:37 AM   #1
Feb 2006
Posts: 1

I have just started into brewing and I started with what they called an alcoholic drink. It is called ginger beer and there is a relatively low % alcohol by volume. My question is how do I increase the alcohol content by using the recipe I followed? Thanks!

# 2 tblspns warm water
# 1/2 tspn sugar
# 1/4 tspn dried yeast granules
# 1 cup sugar
# juice of 2 lemons
# rind of 2 lemons
# 1 tspn to 1 tblspn dried ginger

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Old 02-17-2006, 05:22 AM   #2
RichBrewer's Avatar
Feb 2006
Denver, Colorado
Posts: 5,894
Liked 169 Times on 88 Posts

I'm not sure how much water you put in there but I would replace the sugar with dried malt extract. Maybe 4 pounds for a 5 gallon batch and you will need some hops. Also, make sure you have some good beer yeast. Then you will have "ginger beer". You will get all of this at your local home brew store and they can help you decide on your ingredients and procedures.

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Old 02-17-2006, 03:27 PM   #3
I use secondaries. :p
Walker's Avatar
Sep 2005
Cary, NC
Posts: 10,987
Liked 101 Times on 89 Posts

yeah... that recipe isn't for 'beer'... it's for some kind of cheap alcoholic beverage since it uses plain old table sugar for the fermentables, no hops, no barley.

if you really want to get started on homebrewing beer, read

Ground Fault Brewing Co.

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Old 02-17-2006, 04:21 PM   #4
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,595
Liked 153 Times on 144 Posts

More sugar is all it takes, double the sugar, double the ABV. Double again and your yeast dies. More of a Hard Ginger Lemonade, people like to reserve 'beer' & 'ale' for grain beverages (but then there's barleywines). I've done ginger in ales and ciders and consider the cider approach better.
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

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Old 02-17-2006, 09:09 PM   #5
DrewsBrews's Avatar
Sep 2005
Tacoma, WA
Posts: 301

Since you're brand new to brewing, I offer one bit of advice: take it easy on the ginger if you plan on drinking the beer any time soon.

I did a five gallon Christmas ale batch with 1.5 oz (per the recipe) of fresh ginger and it's overpowering, even after two months. I had to hand the keg off to a friend of mine to avoid tossing it down the drain. He can drink it, but it's way too strong for me.
So long, and thanks for all the beer...

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