Ginger Beer v3.0 (1 ratings)

All Grain Recipe

Submitted By: reckley (Shared)
Members can download and share recipes

Brewer: Rod Eckley
Batch Size: 5.00 galStyle: Spice, Herb, or Vegetable Beer (21A)
Boil Size: 7.21 galStyle Guide: BJCP 2008
Color: 7.0 SRMEquipment: Pot and Cooler (15 Gal. Pot, 10Gal Igloo)
Bitterness: 23.1 IBUsBoil Time: 60 min
Est OG: 1.081 (19.4° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.023 SG (5.8° P)Fermentation: Ale, Two Stage
ABV: 7.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
13 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs Victory Malt (25.0 SRM) Grain 2
1.00 oz Northern Brewer [8.5%] - Boil 60 min Hops 3
1.00 lbs Ginger Root (Boil 60 min) Misc 4
1 pkgs Safale American (DCL/Fermentis #US-05) Yeast 5
8.00 oz Brown Sugar, Light (8.0 SRM) Sugar 6

Ratings

More Ginger!

by revco2

I have brewed this beer at least 5 times. I keep adding more fresh ginger. I'm up to 3lbs now! I can't get enough. I've tried chopping, grating, blending, etc, each has it's own pros and cons. Blending gives the most flavor but the most trub, grating tends to become tedious and most of the time leads to chopping at some point to finish off the odd bits. Chopping gives the least flavor but is easy to filter out when adding to the fermenter. This is a great, simple recipe that you can tweak to make a higher or lower ABV, more or less ginger, plus feel free to add other spices or substitute sugars for different flavors. I will keep tweaking and brewing this recipe for years!