All Grain Ginger Beer

[j-dunn]

I had a ginger beer with fresh turmeric the other day. Fantastic addition!

how was the turmeric added Mardoo?

 

[Mardoo]

I don't know. A friend had one of his friend's that the friend had made, so I might be able to find out process but no guarantees. From the flavour I'd guess in the fermenter, as it retained some of the fresh turmeric notes.

 

[j-dunn]

I put this down on Monday and it smelled so good from mash to boil.
I tasted the wort and now I am as keen as mustard to have it on tap!!!
I pitched the yeast at 22degC And it sparked to life overnight with a good steady burble from the airlock at 19 degC

 

[reardo]

I put this down on Monday and it smelled so good from mash to boil.
I tasted the wort and now I am as keen as mustard to have it on tap!!!
I pitched the yeast at 22degC And it sparked to life overnight with a good steady burble from the airlock at 19 degC

How did it end up j-dunn? I'm pretty keen on trying a recipe soon

 

[Randai]

I did a beer with ginger (not ginger beer), recently. Very low alcohol for the wife.

Basically

OG: 1.034
FG: 1.010
IBU: 21
EBC:12.2
Efficiency: 75%
Boil: 30 minutes
Fermenter Amount: 21L

Ingredients:
2kg BB Ale
1kg Wheat Malt
3% Dark Crystal 80-90L

Chinook at 30 to 21 IBU

300g Ginger pureed into cube, let sit over night.

Wyeast 1968 - Fermented at 17.7 C let rise up to 20 C. Crash when at FG.

Dissolved 300 grams of sugar in a litre of the beer on the stove, gently for a few minutes.


It was pretty delicious, though not a straight ginger beer. Next time I would add in more ginger root to up that flavour. But definitely a noticable ginger flavour to it. Just not a smack you in the face one.

 

[Dickster86]

I miss my uni days when i could just take everything to the lab and run it through the sterilising dishwasher (used to clean all the glassware and such). It got up to something like 120 degrees (so pure water vapour / steam) and would run for half an hour. Was massive too, so i could pretty much sterilise all my equipment and bottles in no time at all. The lab was also rather handy to ferment beer in too. Fume cupboards set to 20 degrees are a useful bit of kit.

 

[Bones99]

I made this recipe a while ago and it was awesome.

I was at our local farmers market on the weekend and ginger was $10kg so I got a Kg and am going to make this again.

I kegged it and force carbed it as if it was a "beer" and was sensational. The wife loved it too!

OSB Lemgineric Ale (Spice, Herb, or Vegetable Beer)
Original Gravity (OG): 1.057 (°P): 14.0
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol (ABV): 6.15 %
Colour (SRM): 14.6 (EBC): 28.8
Bitterness (IBU): 0.0 (Average)
75.47% Pale Malt
18.87% Brown Sugar, Dark
5.66% Caramunich II
21.7 g/L Ginger Root @ 10 Minutes (Boil)
13.0 g/L lemongrass root @ 10 Minutes (Boil)
8.7 g/L Turmeric Root @ 10 Minutes (Boil)
6.5 g/L Ginger Root @ 4 Days (Secondary)
6.5 g/L Ginger Root @ 0 Minutes ("dry hopped" in tea ball in keg)
Single step Infusion at 70°C for 60 Minutes. Boil for 40 Minutes
Fermented at 19°C with Safale US-05

Ginger, turmeric and Lemongrass were almost pureed in food processor.

J-Dunn, what volume do you make this recipe up to?

Thanks,
Bones