Announcement

Collapse
No announcement yet.

Gingerbeer Beer

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Gingerbeer Beer

    Having made ginger beer ( ginger, lemons, sugar & water - ferment ) several times last year, on the whole was quite disappointed.
    It was very well ordinary - perhaps thin.

    Thinking all grain brew I am wondering if there is a better drink to be made with a bit of maris otter.

    Something along the lines of.
    19l batch
    Mash 3.5 kg Maris Otter (bit more beery flavour) @69° C - to get a higher proportion of unfermentable sugars (to get a sweeter finish)
    Boil for 60 mins and then use this (still still hot) as the base for the lemons and the ginger infusion?


    I making this up as I go along ... Any thoughts or contributions please
    Gluten free, caffeine free, dairy free, fat free – you gotta love this red wine diet!

  • #2
    Lots of other herbs be used as a bittering agent and I can't see anything wrong with using ginger. Just need to consider the malt profile that would suit ginger... I would think something lighter on the malt side but that gives less margin for error on the bitterness. Alternatively you could do a big fat porter style and land anywhere between bitter and stout with the acid in the ginger and you'd be fine. Do ginger and liquorice go together?

    Comment


    • #3
      Did you do this in the end CR? Was thinking of having a go myself...

      Comment


      • #4
        Unfortunately not. Really got into wheat beers. I quite fancy doing ginger beer again but will try to find a GB 'plant' for my next go.
        Gluten free, caffeine free, dairy free, fat free – you gotta love this red wine diet!

        Comment


        • #5
          Originally posted by Delmonteman View Post
          Did you do this in the end CR? Was thinking of having a go myself...
          Yes. Just pitched.
          After a few more ginger beer disasters, I decided to revisit this idea.
          So far quite pleased. Based of a simple wheat beer that I have made before with lemon zest added 5 mins before flamout and Ginger added to Primary.

          Watch this space.

          PS Might have overdone the ginger...
          Gluten free, caffeine free, dairy free, fat free – you gotta love this red wine diet!

          Comment


          • #6
            Watching this space!

            Comment


            • #7
              Most of primary completed - no ginger flavour what so ever. 88g at flame out (from frozen then finely sliced).

              Chewing proves there has been little gignger extaction. (result was eeeek - spit)

              Choices are: 15g Cascaded dry hopping in secondary. (safe option)
              or recover the ginger, blitz it and add that to secondary? (continue the pain of trying to ginger some beer)

              Thoughts ?
              Gluten free, caffeine free, dairy free, fat free – you gotta love this red wine diet!

              Comment


              • #8
                Why 88g? I used 450g in one gallon of wine when I made ginger wine (and it had a good kick but could have had more). Is your quantity known to give the flavour you want? Ie is it based on other tested recipes?

                Comment


                • #9
                  I was aiming for 100g that was the actual when it was all prepared.

                  450 hmmm. How did you process it sliced-blitzed-grated?
                  Gluten free, caffeine free, dairy free, fat free – you gotta love this red wine diet!

                  Comment


                  • #10
                    Sliced, put in slow cooker with some water for an hour then strain, cool and add to must.

                    I didn't taste the ginger afterwards so don't know what my extraction rate was like but can certainly be tasted in the wine...

                    Comment


                    • #11
                      Slow cooker oooooo good idea.

                      I think the gingered wheat beer is the way to go..... The dry hopped (cascade) is going to be a winner.
                      Gluten free, caffeine free, dairy free, fat free – you gotta love this red wine diet!

                      Comment


                      • #12
                        Ok well give me an idea of your recipe and ill have a go myself. I have wheat malt extract, malt extract, cascade and ginger waiting in the wings!

                        Comment


                        • #13
                          Simple AG wheat beer with Ginger and lemon...

                          21l. 80m boil

                          2.3 kg wheat malt
                          2.2 kg Pilsner malt
                          30 g Tettnang hops (4.2 % alpha)
                          1 packet Safbrew WB06 yeast (wheat variety)
                          5g Irish moss
                          You will need to substitute this with extract.

                          Now heres the tricky blighters...
                          15 g Fresh lemon zest. Add at 5 minutes before end of boil
                          This is 2 large lemons or 3 small. Zested on a medium grater
                          100 g Fresh grated ginger at flameout.

                          I think this should have been 200g ginger and let it soak to 30 mins before chilling.
                          Next time I might use your slow cook extract method for ginger and lemon and then add into primary. This could even be done the day below.

                          I used the cascade for recovery - dry hopping - when the ginger and lemon didn't do much.
                          Last edited by Cellar_Rat; 05-07-2014, 08:57 AM.
                          Gluten free, caffeine free, dairy free, fat free – you gotta love this red wine diet!

                          Comment

                          Working...
                          X