Moonshae
Well-Known Member
I've brewed a ginger ale that was (gasp) soda, and then extended the fermenting time to make it alcoholic, and enjoyed them both, although they were very different. I've been playing around with some ideas to make a more beer-like recipe, and came up with the following, but haven't tried it yet. Any thoughts?
2 lb Crystal 90L
3 lb light DME
4 lb (9 packed cups) light brown sugar
2 lb honey
0.75 oz Kent Goldings (bittering)
0.75 oz Fuggles (bittering)
.5 oz Tettnang (finishing, @ 20 mins)
.5 oz Cluster (dry @ end of boil)
2.5 lbs sliced, unpeeled fresh ginger
1 sliced lime
1 tsp whole cloves
2 cinnamon sticks
2 oz pure vanilla extract (@ flame out)
1 tsp Irish moss (@ 15 mins)
WLP005 British Ale Yeast
3/4 lb sliced ginger (secondary)
1 cup lactose (priming)
3/4 lb extra light DME (priming)
Recipe:
Steep the grain @ 150-160 (45 mins)
Add malt, sugar, and honey, bring to boil. Add 2.5 lbs ginger (note, cut ginger into small enough pieces to allow easy transfer into primary vessel), lime, cloves, cinnamon sticks, and bittering hops.
With 20 mins remaining in boil, add finishing hops.
With 15 mins remaining, add Irish Moss.
At flame out, add vanilla extract and dry hops.
No starter needed for yeast. Ferment in primary @ 65-70 °F for 2 weeks.
Add the secondary ginger to boiling water for 15 sec, then add to secondary vessel. rack the beer on top of the ginger. Increase/decrease amount of ginger at this stage to adjust ginger heat. Bottle after 2 weeks in secondary.
Use 3/4 lb extra light DME and 1 cup lactose at priming.
2 lb Crystal 90L
3 lb light DME
4 lb (9 packed cups) light brown sugar
2 lb honey
0.75 oz Kent Goldings (bittering)
0.75 oz Fuggles (bittering)
.5 oz Tettnang (finishing, @ 20 mins)
.5 oz Cluster (dry @ end of boil)
2.5 lbs sliced, unpeeled fresh ginger
1 sliced lime
1 tsp whole cloves
2 cinnamon sticks
2 oz pure vanilla extract (@ flame out)
1 tsp Irish moss (@ 15 mins)
WLP005 British Ale Yeast
3/4 lb sliced ginger (secondary)
1 cup lactose (priming)
3/4 lb extra light DME (priming)
Recipe:
Steep the grain @ 150-160 (45 mins)
Add malt, sugar, and honey, bring to boil. Add 2.5 lbs ginger (note, cut ginger into small enough pieces to allow easy transfer into primary vessel), lime, cloves, cinnamon sticks, and bittering hops.
With 20 mins remaining in boil, add finishing hops.
With 15 mins remaining, add Irish Moss.
At flame out, add vanilla extract and dry hops.
No starter needed for yeast. Ferment in primary @ 65-70 °F for 2 weeks.
Add the secondary ginger to boiling water for 15 sec, then add to secondary vessel. rack the beer on top of the ginger. Increase/decrease amount of ginger at this stage to adjust ginger heat. Bottle after 2 weeks in secondary.
Use 3/4 lb extra light DME and 1 cup lactose at priming.