Ginger Ale (kegged)

[batchmiami]

Has anyone had a problem with separation with shredded ginger? I use fresh ginger juice (pushing ginger through a juicer) but I keep having a problem where the ginger will sink to the bottom of the mixture, does this happen when you shred it? The problem is that when the ginger beer separates the bottom part of the keg is super gingery and drinking it tastes like the fires of hell and then other parts are like sugar water. Any help would be greatly appreciated!

 

[justineaton]

I am going to try this, it is very similar to recipes that I used to make in 2 liter bottles except I always added a small amount of red pepper flakes as well. I have been wanting to make ginger all to keg and force carb but didn't really know how to switch my recipe up to make that much. Thanks for sharing!

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[argentcorvid]

I'm on my second 2L batch of this. The first batch, scaled the ginger down directly to 1/2 Cup. That was way too much. Tasted good, but was HOT. The second time around, I cut it down to 3 Tablespoons, or just short of 1/4 cup. Ginger Flavor is still there, but not so spicy.

I didn't scale the lemon/lime as much; it's pretty difficult to juice 1/8th of something. I just did 1/2 of each.

 

[troybinso]

I was thinking about making a 5 gallon batch of this but I would like to try a concentrated syrup of maybe 1.5 gallons then dilute it with cold water in the keg. Think this will work?

 

[goybar]

That is what I do.

I heat up a gallon on water on the stove to dissolve the sugar. I bring it just to about boiling. Remove from heat, and add ginger. Cover and let steep for one hour.

Put a strainer over keg and pour in, top off with cold water.

Refrigerate and force carbonate.

I'm making 3 gallons (3 gallon keg).

You may want to use more water with the additional sugars and ginger for a 5 gallon batch.


Chris

 

[justineaton]

How much sugar and ginger do you use? How much would you recommend for five gallons?

 

[justineaton]

As soon as my ginger iipa is gone I'm going to make this. I have a juicer so I shouldn't need to strain it, I will only add juice. If it turns out good I will take some to 4th of July get together along with skeeter pee for the grown ups

 

[goybar]

I would go with the original posters (r2eng) recipe and just scale it.

I lost my recipe and notes, so I kind of just winged it today.

This is what I made today (I force carbonate in the keg):

3 gallons of ginger ale

Peel and grate ~230 grams of fresh ginger root

Heat 1 gallon of water to dissolve the sugar.

~1020grams sugar (this is what I had on hand)
3cups white sugar
2 cups of cane sugar

Bring to a boil or close enough, remove from heat and add ginger, cover and steep for 1 hour

Pour into keg with a strainer, top of with fresh cold water.

Juice of one lemon directly into keg

I think my proportions are good, but again I was just winging it.

I'll know more in a few days after it is all carb'd up.

I will probably go with the 1/2 brown sugar option next time.

Chris

 

[justineaton]

I'm going to clear a keg out and make this, this weekend.

 

[justineaton]

Well I never got around to making this but I just bought the stuff now so I will make it tomorrow night. After reading through the thread I am going to cut the sugar by a third and use half brown sugar. I'm also going to juice the ginger and just use the juice, that's how I do it when I make ginger beers. I made an awesome ginger iipa that way. Can't wait to try this.

 

[goybar]

On mine I didn't like the addition of the lemon (made me think of 7up or Sprite). Plus not nearly enough ginger. Still tasted good, just not what I was expecting or wanting.

Perhaps to much sugar as well, but if ginger was stronger it may have balanced out.

I think the freshness of the ginger may play a big role in how much you use/need.

Good luck.

Chris

 

[justineaton]

I used to make ginger ale in two liter bottles with lemon honey ginger and bakers yeast for carbonation. I don't remember how much lemon was in it but it always tasted like ginger ale and was good. I already bought everything for this batch but if it is to strong I will cut back and possibly use more lime next time.

 

[justineaton]

I used to add a bit of red pepper flakes also for extra kick. I want to make something my wife and girls will drink right now though.

 

[r2eng]

That's the beauty of soda - you can taste it and add as necessary.

And, yes, if the ginger is in the right amount, you do not get that 7-UP taste at all. It just makes it more complex.

 

[justineaton]

I have been making ginger ale in two liter bottles for awhile but other than that I haven't experimented with soda. I'm assuming you can make a 7 up like soda by just leaving the ginger out and maybe increasing the lemons right? I'm not a big lemon lime fan but my girls love it.

 

[justineaton]

II am almost done now, for a five gallon batch I ended up using juice from 4 medium unpeeled ginger roots that equaled just under three cups, 3 cups brown sugar and 2 cups turbinado sugar. Other than that I followed original (doubled)recipe. I will update in a few days how it turns out, thanks for the recipe and advise from everyone who provided it.

 

[justineaton]

Well it's good but not carbonated at all. I have it set to 30psi, I will go in and get a longer line for my tap and see if that helps.

 

[justineaton]

May also up the amount of lemon and lime or cut back on the ginger for the next batch

 

[r2eng]

It takes a bit longer on my system to carb, too. For soda, I do use the shake method (30PSI, shake like hell for about 5 minutes, place in kegerator, set at 18psi). I also run longer lines for soda so I can keep it carbed better.

 

[justineaton]

Ok thanks for the advise, it has been at 30psi for five days now I will shake it when I get home from work and then hook it back up

 

[Slenderman]

Is this something that i could use galangal root in? (i just wanna be different)

 

[peter78]

Just made a 2 qt batch. Peeled the ginger and tossed it in the blender with some of the sugar water. Didn't boil the ginger. Didn't strain it. It came out delicious and very authenthic.

 

[justineaton]

Now that it is carbonated mine tastes great and the ginger to lemon lime ratio seems right, earlier the ginger was a bit overpowering. Either the carbonation or the week of ageing has mellowed it out though. The ginger is still strong, it is quite spicy but it don't have that raw ginger flavor. I think it is a bit spicy for the girls but perfect for me and my wife.

 

[tadkays]

justineaton,

5 cups of sugar is about 4# I suppose for your 5g keg batch. Was that too sweet or just right? First recipe scaled to 5g would be a lot more than that...

I was going to try 3# but may need more after reading this. I am trying to make a recipe based on ingredient weight instead of cups.. thinking about 10-15 lemons and maybe 3-4# ginger with 3# or more of sugar, but apprehensive to use as much as this old recipe does.

 

[justineaton]

It was just right.

 

[justineaton]

Newest batch I made with a splenda brown sugar mix. It was a lot sweeter than I expected but good though. I want to bottle next time, I used to make it in two liter bottles with bread yeast but I'm not sure with a five gallon batch how much yeast and how long to let it condition before I refrigerate.

 

[Aeguy010]

I just completed this recipe and was wondering what pressure worked best for force carbonating and what pressure you all would suggest for serving

 

[Darth_Duane]

Just made a 5 gallon batch of this and it's cooling in the kegerator, can't wait to try it. Found ginger for 1.29 a lb at the Korean Market so figured i would give it a try. Went with 4 cups ginger, 2 cups turbinado sugar, 3 cups brown sugar and double the fruit of the original recipe for 5 gallons. Tasted pretty good in the kettle with just the right amount if ginger bite/burn. Can't wait to taste it cold and carbed.

 

[SanPancho]

I followed the recipe in post #1 except with 3 cups sugar. Turned out great.

Definite crowd-pleaser!

People that don't drink love it.

And people that aren't big beer drinkers have lots of options...
Mix it with vodka for a Moscow Mule.
Mix it with dark rum for a Dark and Stormy.
Mix it with tequila for a

.....Diablo.

Ideally, you actually want to also add a tiny splash or few drops of a nice pomegranate liquor, good quality genadine or even cherry bitters.
And always with lime wedge.

 

[Hayden512]

I'm doing 6 packs for my girlfriends family and wanted to do a 6 pack of soda for her 6 year old nephews. I really wanted to do glass bottles though. Could I bottle most of it and then put some of it in a plastic bottle to measure the carbonation. Once the plastic bottle is carbed then pasteurize the glass? Or is this still too risky for bombs?