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Rye Beer With Ginger


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6 replies to this topic

#1 punkin

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Posted 23 November 2011 - 05:14 AM

Tried a quick search and didn't come up with much, but i've been enjoying a rye beer lately...



Rye APA1 (American Pale Ale)

Original Gravity (OG): 1.046 (P): 11.4
Final Gravity (FG): 1.008 (P): 2.1
Alcohol (ABV): 4.94 %
Colour (SRM): 6.9 (EBC): 13.5
Bitterness (IBU): 34.0 (Average)

55% Pale Ale Malt
20% Munich I
20% Rye Malt
5% Caramalt

0.5 g/L Amarillo (8.2% Alpha) @ 60 Minutes (Boil)
0.5 g/L Centennial (8.3% Alpha) @ 60 Minutes (Boil)
0.7 g/L Amarillo (8.2% Alpha) @ 15 Minutes (Boil)
0.7 g/L Centennial (8.3% Alpha) @ 15 Minutes (Boil)
0.9 g/L Amarillo (8.2% Alpha) @ 0 Minutes (Aroma)
0.9 g/L Centennial (8.3% Alpha) @ 0 Minutes (Aroma)


Single step Infusion at 66C for 60 Minutes. Boil for 60 Minutes

Fermented at 20C with Safale US-05


Recipe Generated with BrewMate


As i'm drinking i keep thinking the rye taste would work with ginger. :blink:

Dunno why, but i think it would combine really well with a small to moderate ginger twang.


I'd like to hear from anyone who's made a beer with ginger, rather than a ginger beer and what to use as the ginger?

Fresh grated, powdered, macerated or distilled essence etc.

#2 DrSmurto

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Posted 23 November 2011 - 11:33 AM

Fresh ginger is the way to go.

Boil for 30 mins.

I brewed a ginger pilsner a few summers ago. Also used cloves, cinnamon and lemon.

#3 punkin

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Posted 23 November 2011 - 12:12 PM

How much would you sugeest per 20l for a complimentary tang?

Are you saying oput it in the boil when yo brew or to boil some up and add it to the fermenter with the dry hops?

#4 DrSmurto

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Posted 23 November 2011 - 12:15 PM

How much would you sugeest per 20l for a complimentary tang?

Are you saying oput it in the boil when yo brew or to boil some up and add it to the fermenter with the dry hops?


I used 1kg in a 20L batch.

Boiled it in the kettle, only used a bittering addition so no late hops although i think a citrusy hop like cascade or centennial would work well with ginger.

#5 lock

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Posted 23 November 2011 - 12:18 PM

Rye APA1 (American Pale Ale)


As i'm drinking i keep thinking the rye taste would work with ginger. :blink:


Rye APA :icon_drool2:


You could try either a ginger syrup or infuse some grated ginger and add that to a glass and see how it tastes.

#6 abc

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Posted 23 November 2011 - 02:16 PM

There is a recipe on www.strongwaters.net for Ginger Beer that uses malt and ginger. Have a look at the site for all the details but they suggest about 30g/L (4oz/gallon) fresh boiled for 1/2 hr.

Their description:

This recipe makes an amazing and complex ale: Smooth malt up front, followed by a crisp blast of ginger and a mild acidic finish reminisent of a Belgian lambic.

#7 punkin

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Posted 23 November 2011 - 03:09 PM

Rye APA :icon_drool2:


You could try either a ginger syrup or infuse some grated ginger and add that to a glass and see how it tastes.



That sounds the go. I may try distilling a ginger essence and adding by the drop to a glass and see how it is before i try it on a whole double batch.

Cheers for the idea. :icon_chickcheers: