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Ginger Beer Recipe Discussion and Thoughts?

Discussion in 'General Recipe Discussion' started by Abel, 1/7/17.

 

  1. Abel

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    Posted 1/7/17
    So i need an expert opinion on my recipe i am thinking of using. My goal is to make 23-25L of sweet ginger beer with an ABU of 5-8+%.

    Recipe - all fresh will freze fruit to break down cell walls

    1.5 -2 kg DLME
    1kg Dextrose
    S0-4 Yeast? (15-20g?)

    Should i use brown sugar or maltodextrine?
    (anything else or changes i should make to get 7ish% ABU?)

    Maybe 500g Lactose at bottling if not sweet enough

    Ginger 1.2kg
    3-5 Large squeezed and zested lemons or substitute for limes
    cinamon stick
    3 large chilies

    maybe 20ml molasses
    maybe a light dry hopping after a week?

    Method


    Boil all fruit/chilly in muslin bags/cheesecloth in 10l of water for 60 mins
    dissolve sugars in 5l water
    mix all together with 9ishL water
    when reaches 23-30(?) degrees celcius add how much )rehydrated dry) yeast (having trouble using Ian h's spreadsheet for this recipe, but i have mr.malty yeast calc) what might the OG be?

    could dry hop after 7 days (when adding lactose?) then put in secondary fermenter after 2 weeks, after 3 weeks total bottle with carbonating drops and rack however long it takes.
    should i use beer finnings? already purchased on sale

    Sorry if i missed anything thanks for any help, this will be my second creation!
    please add to this or change the recipe in any way if you feel required :)

    Thanks!!! :)
     
    PurpleHaze likes this.
  2. Lionman

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    Posted 3/7/17
    There's a thread dedicated to giving ginger beer. Probably worth a look.

    I did one was something like this.

    4kg Raw Sugar
    2kg Brown Sugar
    1kg Honey
    1.6kg Ginger, frozen then blitzed
    5 Lemons, juice and rind.
    2 Red Chilis, blitzed with ginger
    2 Cinnamon quills
    Vanilla Extract

    Boiled the lot for about 30mins. Put the lot in the fermenter and pitched a healthy dose of US-05.

    Came out at about 6.5% and still nice and sweet and spicy. I kegged it though. Be careful if using glass bottles.
     
  3. Abel

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    Posted 3/7/17
    Thanks heaps Lionman!! Sorry I tried looking for recipes but I must've failed hahaha. Your recipe sounds perfect so I'll give it a go! Thanks again.
    Edit: is there any specific reason why you say careful for using glass bottles? I assume it's because of all the left over sugar will blow the bottles... what if I don't prime will they still carb?
     
  4. Lionman

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    Posted 3/7/17
    Because it's all simple sugars, there is a risk the yeast will achieve 100% attenuation. If kegging you can slow the yeast right down. If bottling you really need stable gravity or... Kaboom!
     
  5. clickeral

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    Posted 3/7/17
    What gravity did you keg at?
     
  6. homebrewnewb

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    Posted 4/7/17
    made a GB similar to that last year, the chillies will come through more than you think. i would consider paring it back a little. i used the trusty Saf-05 and it worked very well. it will be great if it makes it to summer.
     
  7. Lionman

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    Posted 4/7/17
    About 1.020 from memory.

    I just tasted it regularly until there was a good balance between sweet and spice.
     
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  8. PurpleHaze

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    Posted 15/5/18

    How did this go?
     
  9. peterlonz

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    Posted 12/10/18 at 4:20 AM
    Total fermentables is 3 Kg max, according to your very abbreviated recipe above.
    That will likely produce an ABV around 3.5%. Add more dextrose & maybe brown or raw sugar.
    Fermentis when asked were not sure about recommending SO-4 or SO-5 & suggested champagne yeast to be safe.
    I recommend keg carbonation & refrigeration so that you can back sweeten to taste & not worry about exploding bottles.
     

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