Ginger Beer Recipe

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 %


Name Amount %
Panela aka Piloncillo (Cane Sugar) 1 lbs 50
Brown Sugar, Light 0.25 lbs 12.5
Honey 0.75 lbs 37.5


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


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!

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One Response to Ginger Beer Recipe

  1. Danette Pendegraft says:

    Ginger produces a hot, fragrant kitchen spice.[5] Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. They can also be steeped in boiling water to make ginger tea, to which honey is often added; sliced orange or lemon fruit may also be added. Ginger can also be made into candy, or ginger wine which has been made commercially since 1740.’

    Be well
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