Merry Miller's Ginger Ale

All Grain Recipe

Submitted By: MerryMiller (Shared)
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Brewer: David Meares
Batch Size: 6.08 galStyle: Specialty Beer (23A)
Boil Size: 6.02 galStyle Guide: BJCP 2008
Color: 6.4 SRMEquipment: DJM Kit
Bitterness: 25.0 IBUsBoil Time: 60 min
Est OG: 1.046 (11.5° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.010 SG (2.5° P)Fermentation: My Aging Profile
ABV: 4.8%Taste Rating: 35.0

Amount Name Type #
8.45 gal London, England Water 1
18.00 ml Carbonate Reducing Salts (Mash 60 min) Misc 2
3.80 g Dry Liquor Salts (with grain) (Mash 60 min) Misc 3
3 lbs 15.49 oz Pale Malt, Maris Otter (3.0 SRM) Grain 4
1 lbs 15.75 oz Wheat Malt, Bel (2.0 SRM) Grain 5
15.87 oz Caraamber (30.0 SRM) Grain 6
15.87 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 7
15.87 oz Wheat, Torrified (1.7 SRM) Grain 8
5.29 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 9
1.23 oz Hallertauer Hersbrucker [4.0%] - Boil 90 min Hops 10
1.60 g Dry Liquor Salts (at start of boil) (Boil 90 min) Misc 11
1.00 Lemon, zest (Boil 45 min) Misc 12
1.00 Orange, Sweet, zest (Boil 45 min) Misc 13
0.50 Lemon, juice (Boil 45 min) Misc 14
2.00 tbsp Ginger Root (Boil 45 min) Misc 15
0.60 oz Styrian Goldings [5.4%] - Boil 30 min Hops 16
1.00 Protofloc Tablets (Boil 15 min) Misc 17
2.50 tbsp Ginger Root (Boil 15 min) Misc 18
0.25 oz Hallertauer Hersbrucker [4.0%] - Boil 15 min Hops 19
0.17 kg Honey, Clover (Boil 10 min) Misc 20
66.83 g Corn Sugar (Dextrose) (Boil 10 min) Misc 21
1.0 pkgs London Ale Yeast (Wyeast Labs #1028) Yeast 22
50.00 ml Liquid Finings (Secondary 8 days) Misc 23
85.00 g Honey, Orange Blossom (Bottling 0 min) Misc 24
140.00 g Corn Sugar (Dextrose) (Bottling 0 min) Misc 25

Taste Notes

Taste after primary fermentation (4-8-11) had an interesting balance between hop bitterness and tangy ginger aftertaste. 19-8-11 Can't wait for four weeks! First bottle had cleared nicely and had a pleasant rounded flavour and body with a gentle aftertaste of ginger and honey. Head retention was modest but the sparkle on the tongue lasted the entire pint. 6-9-11 The flavour of this brew is improving as it matures. Very refreshing cold drink with a medium strength hint of ginger in the aftertaste. 29-09-11 I confirm the previous comment. Whilst initially my brother and I thought it needed more ginger, I am now convinced it is about right.


Batch sparging used 30 litre of water preheated in boiler. This needed topping up by about 4 litre after the boil. So next time preheat full 32 litre. Steam during latter part of had a pleasant gingery nose. Yeast starter very slow to get going even though pak was 'smacked' 3 days ahead of intended use. Go for 4 or 5 days leaway next time. Primary fermentation took the SG right down (4-8-11) so secondary fermentation kept short. Krausen set to one side (5-8-11) and finings added to beer at rate of 10ml per demijohn. Beer racked a second time on 7-8-11 and beer primed, krausened and bottled.

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