If you’re not familiar with ginger beer, then you should first be warned that this is not a beer. If you are familiar with ginger beer, then you’re going to love this recipe. It goes heavy on the ginger, but isn’t overwhelming, and the other flavors make for a nice sweetness. An ABV of 3-4% means there is a bit of a kick as well. As a ginger beer fanatic, I have to say this is some of the best ginger beer you’ll ever have, and it’s a great summer drink.
This recipe was created by Kendall.
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 2 gal |
30 min |
0.0 IBUs |
5.3 SRM |
1.022 SG |
0.997 SG |
3.3 % |
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| Braggot |
26 B |
1.035 - 1.17 |
1.009 - 1.05 |
0 - 50 |
3 - 16 |
1.8 - 2.8 |
3.5 - 18 % |
Fermentables
| Name |
Amount |
% |
| Panela aka Piloncillo (Cane Sugar) |
1 lbs |
50 |
| Brown Sugar, Light |
0.25 lbs |
12.5 |
| Honey |
0.75 lbs |
37.5 |
Miscs
| Name |
Amount |
min |
|
Type |
| Ginger Root |
1.00 lb |
20 min |
Boil |
Herb |
| Anise, Star |
1.00 Items |
20 min |
Boil |
Spice |
| Cardamom Pod |
1.00 Items |
20 min |
Boil |
Spice |
| Cinnamon Stick |
1.00 Items |
20 min |
Boil |
Spice |
| Cloves (ground) |
0.05 oz |
20 min |
Boil |
Spice |
| Lime (juice) |
4.00 Items |
0 min |
Boil |
Other |
| Lime (zest) |
1.00 Items |
0 min |
Boil |
Spice |
| Rum (dark) |
1.00 tbsp |
0 min |
Primary |
Other |
| Vanilla |
1.00 tsp |
0 min |
Primary |
Spice |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Lalvin D-47 (D-47) |
Lallemand - Lalvin |
75% |
50°F - 86°F |
You’ll notice there is a lot of spice going on here. I suggest starting with 1.5 gallons of water at first, and then using cold spring water at the end to make 2 gallons. This does NOT need to boil, but you should heat it up enough to pasteurize everything. Please remember to use actual ginger root, and not dried ginger. And make sure you grate it, or you won’t get as much flavor out!
- Steep in hot water (10-20 minutes): Ginger (grated), star anise, cardamom, cinnamon, pinch of cloves
- Dissolve: Brown sugar, Panela aka Piloncillo. You can find this in any hispanic market.
- Mix in: Honey, juice of 4 limes, zest of one lime, 1 Tbsp dark rum, 1 tsp vanilla
Once that’s cooled down, pitch your yeast and let it ferment out. Carbonate with 1 ounce of table sugar if you want a more traditional, flat ginger beer, or 2 ounces if you want a fizzier drink.
Also, the honey and brown sugar are in weight, but if you don’t have a scale, it’s 1 Cup of honey and 1/2 Cup of brown sugar.
On another note, if you’re in Downtown Jersey City and want a good ginger beer, stop by Soul Flavors, where they also make their own. It’s super strong though, so be warned!
