Ginger Beer Recipe Discussion and Thoughts?

[Abel]

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!!!

 

[Lionman]

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.

 

[Abel]

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?

 

[Lionman]

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!

 

[clickeral]

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.

What gravity did you keg at?

 

[homebrewnewb]

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.

 

[Lionman]

What gravity did you keg at?

About 1.020 from memory.

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

 

[PurpleHaze]

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!!!

How did this go?

 

[peterlonz]

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.