Kit Ginger Beer

[Keifer]

"They must wait for the beer stocks to go up"

Don't you love when people start placing orders, i politely tell em to make their own!

 

[microbe]

Hi microbe,

I just saw this.

Yep it turned out fine, once it carbed up after a couple of weeks it did not last long.

I only had a few glasses here and there as I prefer my ginger beer the wussy way with no alchohol in it.

The Mrs and friends loved it and hassled me to make more.

They must wait for the beer stocks to go up :chug:

cheers
johnno

Thanks Johnno,

no problem - I used your recipe on Sunday anyway - Had two cans of the Coopers GB (at $2.60 ea I didn't think I could go wrong). One batch bottled (no alcohol) and the other is fermenting away as I type.

Back to the proper stuff after this one though. :chug:

Made a GB sans kit from fresh ginger. easy.

750 g fresh ginger
1 cinnamon stick
8 cloves
1 lemon
2kg raw sugar
1 sachet champagne yeast (EC-1118?)

looks like another good one to try - maybe after another couple of ales - thanks DrSmurto

Cheers guys,

:beer:



microbe

 

[drsmurto]

Back to the proper stuff after this one though. :chug:
looks like another good one to try - maybe after another couple of ales - thanks DrSmurto

No worries Microbe. Its a lovely drop.
Highly recommend people give it a go if, like me, you think artificial sweeteners are as good for you as a swift kick in the bollocks. <_<

It also doesnt require time in the bottle to remove the artificial sweetener taste, i was drinking it, fully carbed, in 10 days.

Price wise - it costs about $14 so its also cost effective! (altho not if you score cans for $2.60...........)

Cheers
DrSmurto

 

[gussigan]

yeah that looks like a cool recipe dr smurt, gonna give that a bash maybe even this weekend unless i try and make cider instead.

this may be a stupid question but by raw sugar do you mean dextrose?

 

[drsmurto]

yeah that looks like a cool recipe dr smurt, gonna give that a bash maybe even this weekend unless i try and make cider instead.

this may be a stupid question but by raw sugar do you mean dextrose?

No. Raw sugar from the supermarket. a no no when brewing beer but fine for ginger beer. a fraction of the cost of dextrose!

 

[tarlox]

Hey DrSmurto

do you need to take the skin of the ginger or lemons?

Regards

Tarlox

 

[gussigan]

ah, cheers thanks mate. i figured that's what you meant, but thought it was worth asking given there's so many different sugars you can ferment with

 

[gussigan]

okay, probably going to give that ginger beer recipe a shot this weekend. just a couple of quick questions... when you say 750 gms of ginger, i assume that's after you've taken off all the knobbly skin bits etc?

also, what do you think those jars of ginger would be like as getting rid of all the skin on that much ginger will be fairly time consuming

 

[itsallaboutbeer]

Hi, Just have a couple of questions re the ginger beer recipe. What temp are you fermenting at? I have a filtarion/ forced carbonation system that I would use after fermentation so I am considering adding some buderim ginger syrup before filtering into the keg . I am hoping that will avoid the need to add extra sweetness by having to mix it with lemonade. Either that or I will take some suggestions off of this site to mash some crystal malt ( 500g or so ) before doing the ginger, sugar boil. I believe this will leave some unfermented sugars in the final product? I would love to hear other opinions about this plan. My quest for the perfect "straight out of the bottle" ginger beer conrtinues!

slightly OT but thought you might be interested. Made a GB sans kit from fresh ginger. easy.

750 g fresh ginger
1 cinnamon stick
8 cloves
1 lemon
2kg raw sugar
1 sachet champagne yeast (EC-1118?)

Throw ginger in food processor and chop lemon. Boil everything up for 1 hour (not yeast) in 3-4 L water. Cool in ice water then filter into fermenter, top up to 15 L with cold water, pitch yeast.

Works out to be ~7%. Mixed 2:1 with lemonade and is very popular, so much so i have 2 bottles left! Boxing day and NYE wiped out my stocks, everyone wanted some. Have another 2 bubbling away now but added some lactose (250g) to see if i could sweeten it up a bit.

Cheers
DrSmurto

 

[FazerPete]

Hi, Just have a couple of questions re the ginger beer recipe. What temp are you fermenting at? I have a filtarion/ forced carbonation system that I would use after fermentation so I am considering adding some buderim ginger syrup before filtering into the keg . I am hoping that will avoid the need to add extra sweetness by having to mix it with lemonade. Either that or I will take some suggestions off of this site to mash some crystal malt ( 500g or so ) before doing the ginger, sugar boil. I believe this will leave some unfermented sugars in the final product? I would love to hear other opinions about this plan. My quest for the perfect "straight out of the bottle" ginger beer conrtinues!

I always sweeten my GB by adding sugar syrup to the keg instead of using artificial sweeteners and it works really well so I don't see why you couldn't use ginger syrup instead. I recommend taking a 250ml sample before you keg it and just the right amount of syrup to taste, then scale up. I use a kit rather than DrSmurto's recipe and it takes 250g of sugar to sweeten the whole brew so I don't know whether 1 bottle of syrup would be enough. Better to test now rather than be disappointed later.

 

[NRB]

I am considering adding some buderim ginger syrup before filtering into the keg .Either that or I will take some suggestions off of this site to mash some crystal malt ( 500g or so ) before doing the ginger, sugar boil. I believe this will leave some unfermented sugars in the final product? I would love to hear other opinions about this plan.

You can't mash crystal malt, but it can be steeped. Why not add the cordial to the keg PRIOR to filtering onto it? Is filtering necessary anyway? Your yeast will be inactive at fridge temps anyway.

Adding the cordial will work wonders for the taste I imagine.

 

[reveler]

Half teaspoon Cinamon
Half teaspoon Nutmeg
About 10 cloves whole
260 gms fresh ginger
Juice of 6 lemons
1 kilo raw sugar

Hey Johnno,

This recipe looks good, just wondering what the alcohol content is like in it and what yeast you used?

Cheers
Damien

 

[Muggus]

Hi everyone,
I made my first ginger beer a few months ago and i'm quite happy with the result for a first attempt. Heres the recipe I used:

Morgans Ginger Beer Kit
1kg of Dextrose
500g of Demerara sugar
~200g of fresh ginger root, peeled (I painstakingly peeled it at work and weighed it)

I grated the ginger and boiled it up with the demerara sugar then added it all (including the ginger pieces) to a fermenter with the kit and dextrose. Filled her up to 18L and let her rip using the kit yeast and nutrient stuff.
SG was 1041 and FG 999, around the 5.5% mark. Nice and spicey, plenty hazy too. Manage to get the odd chunk of ginger in some bottles.

Like the sound of using spices in a ginger beer though! I'm definately going to make another maybe later on in the year.

 

[johnno]

Hey Johnno,

This recipe looks good, just wondering what the alcohol content is like in it and what yeast you used?

Cheers
Damien

Hi Reveler,

I did not take a hydro reading at the start. Would have been about 4-4.5%.

I just used the yeast and nutrient pack that comes with the kit.

This ginger beer comes out pretty good for what it is.
Oh, and the fresh ginger was grated.

cheers
johnno

 

[phil48m]

slightly OT but thought you might be interested. Made a GB sans kit from fresh ginger. easy.

750 g fresh ginger
1 cinnamon stick
8 cloves
1 lemon
2kg raw sugar
1 sachet champagne yeast (EC-1118?)

Throw ginger in food processor and chop lemon. Boil everything up for 1 hour (not yeast) in 3-4 L water. Cool in ice water then filter into fermenter, top up to 15 L with cold water, pitch yeast.

Works out to be ~7%. Mixed 2:1 with lemonade and is very popular, so much so i have 2 bottles left! Boxing day and NYE wiped out my stocks, everyone wanted some. Have another 2 bubbling away now but added some lactose (250g) to see if i could sweeten it up a bit.

Cheers
DrSmurto

hey Doc, just bought a Coopers GB, I like the look of your additives and will give them a try.

 

[reveler]

do people who use fresh ginger strain it into the fermenter, or just pour it in clumps and all?