SWMBO and I went to PF Chang's tonight, and I had a very interesting ginger beer with dinner. I can't find much info on it, and I'm tempted to believe it's a house blend of fresh ginger and hefeweizen. It was quite cloudy with little head and a very pungent ginger nose. The flavor was dominated by spicy fresh ginger with a cereal flavor that had to be wheat. I really enjoyed it, but I couldn't help but think that I could improve upon it.
I know there are a few threads that touch on ginger beer, but most of them focus on extract recipes, and none really appeal to me. I think the beer should be very light in color and crystal clear with a lingering white head. The grain bill should be exceedingly simple, leaving the dominant flavors as ginger with a bit of citrus. The beer should be crisp, dry, and refreshing. Here's my take (15 gallons):
25 lbs Pilsner malt (light UK variety)
3 lbs Vienna
4 oz Tettnang hops at 60 mins
1 oz fresh lemon zest at 5 minutes
6 oz fresh grated ginger at flameout
US-05 American ale yeast
Single infusion mash at 152 degrees F
Add ginger to taste in secondary (if required)
OG: 1.053
FG: 1.015
SRM: 3
IBU: 21
ABV: 5.0%
Recipe edited to reflect the discussion below.
Comments/suggestions? Anything that worked well for those of you that have tried a ginger brew? I'm excited to brew this one late this summer, so there's plenty of time for discussion and refinement.
I know there are a few threads that touch on ginger beer, but most of them focus on extract recipes, and none really appeal to me. I think the beer should be very light in color and crystal clear with a lingering white head. The grain bill should be exceedingly simple, leaving the dominant flavors as ginger with a bit of citrus. The beer should be crisp, dry, and refreshing. Here's my take (15 gallons):
25 lbs Pilsner malt (light UK variety)
3 lbs Vienna
4 oz Tettnang hops at 60 mins
1 oz fresh lemon zest at 5 minutes
6 oz fresh grated ginger at flameout
US-05 American ale yeast
Single infusion mash at 152 degrees F
Add ginger to taste in secondary (if required)
OG: 1.053
FG: 1.015
SRM: 3
IBU: 21
ABV: 5.0%
Recipe edited to reflect the discussion below.
Comments/suggestions? Anything that worked well for those of you that have tried a ginger brew? I'm excited to brew this one late this summer, so there's plenty of time for discussion and refinement.