Ginger Beer (not beer with ginger) recipe help.

[ipv]

I am new to homebrewing, so far I have made mead, cider and gingerbeer. My first gingerbeer batch was bottled a few days ago and while I know I likely wont make the perfect recipy first time I thought it was a bit of a let down.



The Brew

Ingredients (for 8 Liters / 2 Gallons):

• 8 liters water
• 5 cups sugar
• 1.5 cups grated ginger
• Juice of 4 lemons
• 6g packet of champagne yeast

Instructions:

1. Boil 1–2 liters of water, add ginger and sugar, and simmer for 15–20 minutes.
2. Add lemon juice and cool with the remaining water to room temperature.
3. Sprinkle or rehydrate the full 6g yeast packet and stir it in.
4. Ferment for 5–10 days, then bottle and carbonate as normal.

I fermented it completely dry then back sweetened.

My issues:

• It had a watery mouthfeel.
• Ginger flavor was lacking but it had a ton of throat burn.
• It also has a strange flavor I cant put my finger on, it didn’t taste terrible but its just not right.

From my limited understanding the mouthfeel and taste will likely change once carbonated and chilled but I was wanting some advice on what tweaks I can make for the next batch. There are so many gingerbeer recipes out there and they are all very different.

I am thinking for the next batch I could try to add a little ginger powder to try to get more of the ginger flavour, possibly add some vanilla.

Any advice would be much appreciated.

 

[khannon]

I do mine almost the same though I do add powdered ginger and limes.
I've also made it with brown sugar or a bit of molasses from time to time as well.
I would suggest adding some yeast nutrient.

You could also sweeten with pineapple juice. I have heard it doesn't ferment out.

And yeah, carbonation will make a huge difference.

 

[ipv]

I do mine almost the same though I do add powdered ginger and limes.
I've also made it with brown sugar or a bit of molasses from time to time as well.
I would suggest adding some yeast nutrient.

You could also sweeten with pineapple juice. I have heard it doesn't ferment out.

And yeah, carbonation will make a huge difference.

Thank you, just thought I would report back, it is better with carbonation but still not great in terms of flavor. My second batch is absolutely disgusting, the temp fluctuated from 71f to 89f as we had a lot of hot weather and i didn't even think about it effecting the brew, taste like a bad high proof drink. I have left it in the bucket for now but I don't think it will improve much with time.

 

[kevin58]

I've made this twice and like the way it turns out.

 

[MrBird]

My experience is, put ginger in pot with cold water, bring to just below a boil, then turn off the heater and let it steep for about 30 minutes, then do everything else you did.

I found that when I brought it past 200°F tended to boil off the softer and subtler ginger flavors.

Best of luck!

 

[Rish]

Delete

 

[Closet Fermenter]

I used that same exact recipe, except for the yeast; I used S-04. I also scaled it up to get a 3 gallon batch. After carbonation, we enjoyed it by itself, and of course, in a Moscow Mule drink. I do recall not being that impressed before being chilled and carbonated. Yours will probably be fine.

Also, a tiny pinch of salt in each glass really improves the taste.

 

[Bramling Cross]

Delete

Don't delete, Rish, you know about this stuff.