Ginger Beer - feedback on recipe/method

[full malty]

I've wanted to make Ginger Beer for many years, and finally had a go
today. Here's a piccy of my Ginger Beer working
http://dwyn.cymraeg.org/cy/2006/05/16/cwrw-sinsir/

There are many different ginger beer recipes available. Here's the
recipe and method I used today :

* I grated around 60g of ginger root into a saucepan
* scrubbed three lemons and grated some zest into the saucepan
* added some water and brought to the boil
* added 600g white granulated sugar
* went into the pantry/cupboards looking for spices and stuff to add
and added a tsp or two of mixed spice, nutmeg, cinnamon, ginger, and
chilli to the saucepan
* added 25g of cream of tarter to saucepan liquid
* squeezed the juice from the lemons and added that to a sterile
demijohn
* when the liquid from the saucepan had cooled I added it to demijohn

I tried using a beer yeast (nottingham) to ferment but this wouldn't
start. The liquid is probably not suitable for a beer yeast because
it is too acidic. I therefore used two teaspoons of Allinson's bread
yeast... and it went off like a rocket.

The plan is to let the yeast work on the beer for a day or so and then
bottle it in two 2 litre PET bottles... let the yeast carbonate the beer
in the PET bottles... then refrigerate to halt the yeast working (else
the bottles will explode).

Feedback appreciated on recipe/methodology.

[bitter_dave]

My dad used to make ginger beer, and it used to come out great, which always surprised me because his wine was always, ahem, interesting

Sorry I can't offer any advice, but please let us know how it comes out - I may have a go at making it myself if it comes out nicely

[deadlydes]

i have done loads of ginger beer in the past. i will dig out my notes and let you know.
what you have done looks ok though

[eskimobob]

Interesting, I might also have a go if it comes out ok as I like ginger. How long does it take to mature to a drinkable state?

[Reg]

QUOTE (full malty @ May 17 2006, 07:24 PM) I've wanted to make Ginger Beer for many years, and finally had a go
today. Here's a piccy of my Ginger Beer working
http://dwyn.cymraeg.org/cy/2006/05/16/cwrw-sinsir/

There are many different ginger beer recipes available. Here's the
recipe and method I used today :

* I grated around 60g of ginger root into a saucepan
* scrubbed three lemons and grated some zest into the saucepan
* added some water and brought to the boil
* added 600g white granulated sugar
* went into the pantry/cupboards looking for spices and stuff to add
and added a tsp or two of mixed spice, nutmeg, cinnamon, ginger, and
chilli to the saucepan
* added 25g of cream of tarter to saucepan liquid
* squeezed the juice from the lemons and added that to a sterile
demijohn
* when the liquid from the saucepan had cooled I added it to demijohn

I tried using a beer yeast (nottingham) to ferment but this wouldn't
start. The liquid is probably not suitable for a beer yeast because
it is too acidic. I therefore used two teaspoons of Allinson's bread
yeast... and it went off like a rocket.

The plan is to let the yeast work on the beer for a day or so and then
bottle it in two 2 litre PET bottles... let the yeast carbonate the beer
in the PET bottles... then refrigerate to halt the yeast working (else
the bottles will explode).

Feedback appreciated on recipe/methodology.
Well you got the citrus, ginger and sugar in there, some people go for honey. It sound like it may be very nice indeed.

I terms of spicing wine this is a fine art as some spices, (the barks), can add very raw tannins. Also sultanas can be a good source of extra and more complex sugars and smoother tannins...

Look forward to hearing about the final product, Reg.

[full malty]

Thanks for all the feedback.

I transfered the ginger beer to two 2L PET ex-pop bottles then left in the kitchen for an hour or so to carbonate, then put in the fridge overnight.

I then topped up the demijohn with another batch.

The ginger beer is cloudy - which is what I wanted - which is mainly due to the use of a bread yeast which doesn't clear very well.

It tastes very refreshing cold and carbonated... am waiting for a sunny day to test it in the sun

Perhaps a little too much spices, but nevertheless an impressive first brew and it only took around twenty years to get it done. I think I first came across a ginger beer recipe in one of C J Berry's book back in the 1980s!!!

---

PS. I forgot to add, I am considering making a bigger batch of this and putting it in a 'king keg' for a summer barbeque. If I get around to doing this, I'll let you know if it works!