Spice, Herb, or Vegetable Beer Ginger Ale

[z-bob]

I've never tried an unhopped beer, so will be interesting to hear how this comes out (I think you'd get even more malt sweetness if you replaced the sugar with more malt). Did you use lemon in the brew? I think that may be supplying some of the bittering for this beer as well. Regardless, let us know how it comes out!

I racked it to a secondary today so I can clarify it with some gelatin or something. It's been a month, and it's still pretty cloudy and the sediment was fluffy. I pulled a sample to taste, and I bottled one 750 ml bottle.

It's not very good but I think it will be drinkable. Still tastes kinda yeasty, and the tangerine peel is more assertive than the ginger but neither of them are very pronounced. And it's not hot at all and there's no bitterness. I'm not going to pass judgement until it's clear and carbed, but I think I will make it again and use a full pound of ginger instead of just 6 ounces.

It's definitely alcoholic; I couldn't taste the alcohol but I could feel it a little from drinking about 8 ounces. Maybe I should just call this one a gruit.

 

[RichmondBrewNoob]

I definitely recommend using the full amount in the recipe. I filled a growler and took it to a shindig for folks to sample and they all really enjoyed it. It's very fragrant and the ginger heat lasts for a good bit after you have swallowed.

 

[Inglorious]

I just tried this one after a few days in primary. I did use the full 40 oz during the boil and so far I have a pale ale with a very strong ginger flavor/heat. I'm debating if I want to add any more or not, thinking about using a little candied ginger to bring up the sweetness and ginger flavor without adding any more heat. Has anyone tried this before or have any ideas how it would work?

 

[Elemenohbrew]

I brewed this back in April with a couple tweeks(added spices). I too found myself wanting a sweeter ginger flavor reminiscent of ginger beers from Australia. From what I've read, adding lactose at bottling time, 1/8 to 1/2 lb for the 5 gal batch will give some sweetness, although I haven't tried this.

As for the ginger flavor, I used the 2.5 lbs and it's perfect amount of heat, as a lot of folks say on here. It definitely mellows out.

 

[Inglorious]

I finally had an open tap and am enjoying this on a regular basis. This brew is absolutely Delicious and is by far my favorite one I've ever brewed. I've never had something with this profile before and I love it. Although it is a massive pain in the ass to brew and clean up I will be doing it again, maybe even upping the ginger a touch.

 

[Elemenohbrew]

You do anything regarding sweetness? Sounds like you're happy with it though!

 

[Inglorious]

You do anything regarding sweetness? Sounds like you're happy with it though!

No, I decided to leave it as is and not mess with the recipe too much on my first attempt. I really like it but after being on tap for a bit it seems to have lost a bit of that spice. Next time I'll dry hop some ginger in either secondary or even in the keg to keep that flavor more prominent.