Ginger beer recipe - Thoughts?

[Brews and Blues]

Welcome to Agusta and the Masters. Every year we drive down Magnolia Lane and here we are again, at Agusta National to experience one of the games most glorious and enduring venues. This year with the fans returning and the azaleas in full bloom we are anticipating four days of outstanding competition and beauty. So, sit back and enjoy the 2021 masters.

Sorry, I had to. LOL

Lady's and gentlemen, see above for my nominee for post of the year
I have a friend that does a perfect Nantz. It makes me giggle every time

 

[Matheos]

Welcome to Agusta and the Masters. Every year we drive down Magnolia Lane and here we are again, at Agusta National to experience one of the games most glorious and enduring venues. This year with the fans returning and the azaleas in full bloom we are anticipating four days of outstanding competition and beauty. So, sit back and enjoy the 2021 masters.

Sorry, I had to. LOL

I have no idea what is going on. Either I am too young, too Finnish or just don't know anything. Or all three xD

 

[Miraculix]

I have no idea what is going on. Either I am too young, too Finnish or just don't know anything. Or all three xD

I also don't get a single thing

 

[Matheos]

I also don't get a single thing

Maybe it's an American thing
(Sorry if I wrongly guessed anyones home region)

 

[cmac62]

Funny, Jim Nantz, is the golf announcer for The Masters golf tournament here in the US and each year he does a bit welcoming the audience. He always starts with Hello friends. So when I saw your intro to the first post, that came to mind so I went with it.

 

[BigDave1303]

That ginger syrup sounds like it would be outstanding in a berlinervise or other slightly tart wheat beer. I have a BOMM that I am adding to the Lime heff Lemon-Lime Hefe Weizen in this thread. It was super easy and has just enough lime/sour flavor to know its there but not kill your taste buds with enamel suckingly sour beer. I think working with some syrups is a great plan.

We save all our citrus peelings, cut into strips & freeze. When we have enough we candy it to eat as a snack. This leaves us with a citrus syrup which we save. The citrus flavour isn't strong enough to get through a full ferment but I am thinking of using the syrup (which is now inverted) as a priming sugar (probably in a lager or not too hoppy pale ale). Hopefully the citrus flavour should come through in the background.

 

[Matheos]

Update
Brew day done.
Boiled 8L of water and dissolved 913g of DME before the boil, then added 24g cascade @ 60.
Added 90g grated ginger + ginger juice 15.
Added remainder of DME at flame out.
Topped of in fermenter to 19L.
All bottled water this time.
OG landed at 1,046 which is a bit lower than the recipe estimate (1,048), but I think acceptable.

Fermenting atm

 

[Brewski_59]

I made one a few years ago that was a basic pale ale recipe with citrus zest added at the end of the boil. I used 1 lb. fresh ginger and 1/2 lb crystalized ginger in the boil adding the last 1/2 lb of crystalized ginger in secondary. after fermentation I thought it was missing something. The ginger flavor was there but it needed support. So after looking at the ingredients list from a ginger beer label I noticed additional fruit listed. Adding a can of pineapple chunks (drained), and a pound of lychee fruit purree'd with half pound of orange blossom honey after crashing brought the flavor that I was looking for.

 

[BigDave1303]

I have also adder chillies to the mix to give it at bit more heat.

 

[Brewbuzzard]

I made one a few years ago that was a basic pale ale recipe with citrus zest added at the end of the boil. I used 1 lb. fresh ginger and 1/2 lb crystalized ginger in the boil adding the last 1/2 lb of crystalized ginger in secondary. after fermentation I thought it was missing something. The ginger flavor was there but it needed support. So after looking at the ingredients list from a ginger beer label I noticed additional fruit listed. Adding a can of pineapple chunks (drained), and a pound of lychee fruit purree'd with half pound of orange blossom honey after crashing brought the flavor that I was looking for.

You just gave me an idea, lychee mead... I love lychee fruit.