Let's talk Ginger Beer!

[Yuri_Rage]

I was planning on using fresh lemon zest. There's nothing wrong with using dried zest, but my plan is to use fresh ingredients to keep the flavors fresh and crisp.

 

[joaobecker]

Well, last friday I made the Ginger Beer. And there's now a bit of a party on the primary.

I changed a little the recipe on the lemon and ginger. I put 30% more ginger and 30% more lemon zest. Before I filled the carboy, I tasted it and for my surprise the ginger flavour wasn't strong, so the smell. I think I'll have to add more ginger on the secondary to get what I'm looking for this one.

There's been three days now on the primary, and I think I'm going to let it out the fridge for just a couple days more.

How many ginger should I add on second? I'm thinking between 60 and 80% of the original recipe amount.

 

[Yuri_Rage]

How did you prepare the ginger?

 

[joaobecker]

Yuri,

As I didn't have the garlic press, I boiled one cup of water and blended with the ginger (peeled and sliced). Than I strained it and added the ginger "juice" at flameout.

I drank about a tablespoon of this "juice" and it was very strong in flavour and smell.

How long should I leave this one in primary? I'm thinking about 5 days. Let me know about you oppinion.

 

[Yuri_Rage]

Mince the ginger next time rather than just slicing it. Really crush it to extract max flavor. Add perhaps 50% more ginger to the secondary and see how that tastes (you can always add more).

As for the primary, use a hydrometer to check its progress. When it's near finished (1.018 or less), rack.

 

[slimer]

I use a cheese grater when I get the zest of ingredients. It's easy and "minces" it like Yuri says to do.

 

[johnoswald]

ginger beer is traditionally made with or SCOBY (Symbiotic Colony of Bacteria and Yeast)
did any of yall ever try it in place of just various yeast strains?

 

[Bernie Brewer]

Mince the ginger next time rather than just slicing it. Really crush it to extract max flavor. Add perhaps 50% more ginger to the secondary and see how that tastes (you can always add more).

As for the primary, use a hydrometer to check its progress. When it's near finished (1.018 or less), rack.

Hmmm, I never thought to put the ginger in secondary. I always just slice up the ginger, boil it in water to make a "tea", and add the tea right to the primary (with the ginger slices strained out). I just racked mine to the keg the other day and it tasted great. Adding to the secondary like you described ought to work nicely too.

 

[rowespencer]

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 know this is an old thread but I found it while looking for a Ginger Beer recipe. I too fell in love with the ginger beer at PF Changs. I too figured it was a ginger-wheat beer based on the cloudiness and cereal flavor. I was really disappointed to find out it's nothing more than Kirin Lager with a shot of ginger syrup called "Elixir G" (CHEATERS!!!)

I think one of my next batches will be a ginger-wheat though,,,,with a TON of ginger in boil and secondary. I love that spicy heat!!

 

[Edcculus]

This is a pretty long thread, so I didn't read most of it. I have a gingered ale I've brewed twice. Its in my recipes dropdown.

Its a Ginger Pale Ale. Very gingery

 

[rowespencer]

This is a pretty long thread, so I didn't read most of it. I have a gingered ale I've brewed twice. Its in my recipes dropdown.

Its a Ginger Pale Ale. Very gingery

Thanks! I'm still at the extract stage (for now). I'm thinking of just brewing a basic Hefe from LME and gingering the #&$% out of it...

 

[joaobecker]

Long time since I read this post.

Since then, I've brewed a Ginger Ale four times, always like the first time (as the result was even better of what I expected).

I'm using Pilsen and Vienna malt, Hallertauer Mittelfrueh hop and S-04 yeast.

If anyone wants to try this recipe, just send me a message so I can send the complete recipe.

 

[joaobecker]

Look who I've got to taste my Ginger Ale:

Yes, Randy Mosher, the writer of Radical Brewing.

And he liked it.