Luxo_Aussie
Well-Known Member
G'day All,
New to the Forum after lurking for over a decade. Recently returned to brewing after an 8 year absence & looking for some feedback on creating a ginger beer from scratch since Coopers have discontinued their kit. I'm looking to make something which is refreshing (light bodied) with a mild ginger kick but limited peppery-ness. There's been a lot of great information on this forum but I have come across some questions concerning making the perfect ginger beer :
1) What is the best yeast to go for on a GB? I'm wavering between a Wyeast 1056, Wyeast 3638 or WLP530, since that's what is leftover from some earlier batches.
2) I'm keen to do a partial mash to give some residual mouthfeel & body with at least carapils, crystal & special B but wanted to know if anyone has had success using other adjuncts such as oats, flaked barley, biscuit malt or wheat malt when making a ginger beer?
3) What's the best way to add sweetness? Lactose, speciality grains or maltodextrin?
4) What duration should the ginger be boiled for? @20/30/60 minutes? Is there any benefit to boiling some of the ginger for 60 & other parts later in the boil such as @15?
5) I've made a ginger beer once with 1.5KG of LME but the resulting beer was too think - if adding malt (I'd do a partial mash) to a batch what would one recommend?
Read through https://aussiehomebrewer.com/threads/ginger-beer-recipe-scratch-brew-no-kit.30492/ and found a lot of already helpful info but keen to refine the recipe, prepare a 5L tester batch and move from there!
Any feedback would be greatly appreciated!
New to the Forum after lurking for over a decade. Recently returned to brewing after an 8 year absence & looking for some feedback on creating a ginger beer from scratch since Coopers have discontinued their kit. I'm looking to make something which is refreshing (light bodied) with a mild ginger kick but limited peppery-ness. There's been a lot of great information on this forum but I have come across some questions concerning making the perfect ginger beer :
1) What is the best yeast to go for on a GB? I'm wavering between a Wyeast 1056, Wyeast 3638 or WLP530, since that's what is leftover from some earlier batches.
2) I'm keen to do a partial mash to give some residual mouthfeel & body with at least carapils, crystal & special B but wanted to know if anyone has had success using other adjuncts such as oats, flaked barley, biscuit malt or wheat malt when making a ginger beer?
3) What's the best way to add sweetness? Lactose, speciality grains or maltodextrin?
4) What duration should the ginger be boiled for? @20/30/60 minutes? Is there any benefit to boiling some of the ginger for 60 & other parts later in the boil such as @15?
5) I've made a ginger beer once with 1.5KG of LME but the resulting beer was too think - if adding malt (I'd do a partial mash) to a batch what would one recommend?
Read through https://aussiehomebrewer.com/threads/ginger-beer-recipe-scratch-brew-no-kit.30492/ and found a lot of already helpful info but keen to refine the recipe, prepare a 5L tester batch and move from there!
Any feedback would be greatly appreciated!
