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 %

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!

Turncoat Brown Ale

Here’s another recipe courtesy of Tyler. It’s an English brown ale, brewed with American ingredients. This brew took 3rd place at the SCUBA Homebrew Competition at the New Jersey State Fair in 2012.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 31.2 IBUs 23.9 SRM 1.047 SG 1.007 SG 5.3 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Mild 11 A 1.03 - 1.038 1.008 - 1.013 10 - 25 12 - 25 1.3 - 2.3 2.8 - 4.5 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 5.25 lbs 61.76
Caramel/Crystal Malt - 90L 2 lbs 23.53
Chocolate Malt 0.25 lbs 2.94
Brown Sugar, Light 1 lbs 11.76

Hops

Name Amount Time Use Form Alpha %
Willamette 1 oz 60 min Boil Pellet 5.5
Liberty 1 oz 15 min Boil Pellet 4.3

Miscs

Name Amount Time Use Type
Calcium Carbonate 5.00 g 0 min Mash Water Agent
Magnesium Sulfate 3.00 g 0 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
American Ale (1056) Wyeast Labs 75% 60°F - 72°F

Notes

Add salts to strike water and brown sugar to boil.

Third Place, Brown Ale category, 2012 NJ State Fair Homebrew Competition (SCUBA).

Mashout at 170 for 10 minutes.