jamesdawsey
Well-Known Member
Ok guys, so I've put together a ginger ale that I like a lot. But it's missing one key element. Have you ever sipped, for example, a red rock ginger ale and coughed because of the strong bite that hits you right up front? Does anybody know how to make that happen? I've got a great tasting soda that has a lingering burn in the end, and I find that very pleasant.
Is the answer simply add more ginger?
Does the answer lie in red rocks use of ginger extract?
Is ginger like hops in that I need to simply add a small amount at flame out of my boil to avoid blowing off any volatile flavors from the root?
So here's my recipe and process. Any and all insight is definitely appreciated.
For 5 gallons ginger ale
Ingredients:
2 lbs. finely grated fresh ginger root
3.75 lbs. sugar
4.69 gallons water
1.25 cups lemon juice.
1 satchel of US-05
Directions:
Place the ginger, sugar, and water into your boiling kettle and set over medium-high heat. Stir until the sugar has dissolved. Remove from the heat, cover and allow to steep for 1 hour.
Separate solution from ginger (I use a large steeping bag.), and add water to get up to 5 gallons. Chill quickly with immersion wort chiller until at least room temperature.
Dump into the fermenter and add yeast and lemon juice. Let ferment like a beer and keg that baby. Ends up being about 3%-4%ABV and very refreshing.
Any and all insight is definitely appreciated. Thanks!
*Edit: I made this again and bumped it up to 2.5 lbs of ginger, and the burn at the end increased slightly, but nothing new up front.
Is the answer simply add more ginger?
Does the answer lie in red rocks use of ginger extract?
Is ginger like hops in that I need to simply add a small amount at flame out of my boil to avoid blowing off any volatile flavors from the root?
So here's my recipe and process. Any and all insight is definitely appreciated.
For 5 gallons ginger ale
Ingredients:
2 lbs. finely grated fresh ginger root
3.75 lbs. sugar
4.69 gallons water
1.25 cups lemon juice.
1 satchel of US-05
Directions:
Place the ginger, sugar, and water into your boiling kettle and set over medium-high heat. Stir until the sugar has dissolved. Remove from the heat, cover and allow to steep for 1 hour.
Separate solution from ginger (I use a large steeping bag.), and add water to get up to 5 gallons. Chill quickly with immersion wort chiller until at least room temperature.
Dump into the fermenter and add yeast and lemon juice. Let ferment like a beer and keg that baby. Ends up being about 3%-4%ABV and very refreshing.
Any and all insight is definitely appreciated. Thanks!
*Edit: I made this again and bumped it up to 2.5 lbs of ginger, and the burn at the end increased slightly, but nothing new up front.