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Smat's "Grown up" Brewed Ginger Beer

 
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Jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 34886
Location: Devon
PostPosted: Sun Sep 27, 09 4:46 pm    Post subject: Smat's "Grown up" Brewed Ginger Beer  Reply with quote    

It's a recipe I took from a home brew site a couple of years ago and have played around with quantities and times to my taste, sweet & fiery. I have had one failure when the whole batch just
tasted of brewed sweet liquid, but I think that was a bad batch of ginger root, so it is worth tasting a bit before you start.

I have made some alterations to this recipe (shown in red) to the original, for a bit more of a 'grown
up' flavour.


Smatt's 'grown up' Brewed Ginger Beer

Ingredients (1Gal)
1 Lemon
500g Sugar
1 gal water
1 tsp dried yeast
300g fresh root ginger
1 tsp cream of tartar
1 tsp cayenne pepper or any chili powder (optional, but I like my ginger beer fiery).

Method
1 gal water in large pot and on the heat
While the water is heating;
Zest and juice the lemon
Coarse grate the ginger after scraping off the grey outer layer, it seems to reduce the 'earthy' flavour
and give a cleaner flavour.
When the water is boiling, chuck everything in (not the yeast!) and simmer for 15 mins and turn the heat off and leave to cool overnight. This infuses all the tastes.
Next day, start the yeast in half a glass of tepid water with a pinch of sugar.
Warm (25-30 C ish) the mixture and stir in the yeast.

Once the ferment has started, strain the liquid into a demijohn and allow the ferment to progress to about 30 bubbles/min. This has taken me between 24 and 48 hrs depending on temperature as well as some other things that I don't understand!

This is the bit that makes it a bit more 'grown up' . If you leave it to ferment a bit longer, it gets a higher alcohol content, but looses some sweetness (the heat doesn't seem to change). Tastes beery, as my OH says.

Bottled after 24-48hrs and left at room temp for 24hrs to build pressure give a really good fizz (then put in the fridge to slow things down)

You just have to be a bit careful when opening as some bottles will behave themselves and some will soak your world!


I can't take any responsibility for exploding bottles etc.. etc.., but can say that it has been fun
messing around with the original recipe, tasting the differences and despite having soaked the
ceiling and walls on many occasion, there is always a batch on the go in our house.

M.

RichardW



Joined: 24 Aug 2006
Posts: 8414
Location: Llyn Peninsular North Wales
PostPosted: Sun Sep 27, 09 5:45 pm    Post subject: Reply with quote    

We use the standard ginger beer plant method. Not so "grown up" in alcohol content but still a great drink.

Shan



Joined: 13 Jan 2009
Posts: 7087
Location: South Wales
PostPosted: Mon Sep 28, 09 1:55 pm    Post subject: Reply with quote    

I will have to give this a try when I get a demijohn.

Nick



Joined: 02 Nov 2004
Posts: 33664
Location: Hereford
PostPosted: Mon Sep 28, 09 2:51 pm    Post subject: Reply with quote    

RichardW wrote:
We use the standard ginger beer plant method. Not so "grown up" in alcohol content but still a great drink.


Is it alcohol free? I could drink gallons of ginger beer from shops if allowed. Don't want the alcohol.



Did I really type that?

mark



Joined: 14 Jul 2005
Posts: 2186
Location: Leeds
PostPosted: Mon Sep 28, 09 4:14 pm    Post subject: Re: Smat's "Grown up" Brewed Ginger Beer Reply with quote    

Jamanda wrote:
It's a recipe I took from a home brew site a couple of years ago and have played around with quantities and times to my taste, sweet & fiery. I have had one failure when the whole batch just
tasted of brewed sweet liquid, but I think that was a bad batch of ginger root, so it is worth tasting a bit before you start.


.....

This is the bit that makes it a bit more 'grown up' . If you leave it to ferment a bit longer, it gets a higher alcohol content, but looses some sweetness (the heat doesn't seem to change). Tastes beery, as my OH says.

Bottled after 24-48hrs and left at room temp for 24hrs to build pressure give a really good fizz (then put in the fridge to slow things down)



M.


I make somethign similar - but instead of bottling i put it in home brew beer barrel (usually 2 gal) - it usually ferment to being quite dry and a bit alcoholic but not to much - tis great for slurping on summer days working in the garden

RichardW



Joined: 24 Aug 2006
Posts: 8414
Location: Llyn Peninsular North Wales
PostPosted: Mon Sep 28, 09 4:37 pm    Post subject: Reply with quote    

Nick wrote:


Is it alcohol free? I



Did I really type that?


No. Its still brewed.

The amount would be very low but not none.

9641roger



Joined: 18 Oct 2009
Posts: 1

PostPosted: Sun Oct 18, 09 6:40 pm    Post subject: Reply with quote    

I have tried making my first adult ginger beer;it is now bottled and I am crossing my fingers!!! As a retired publican and a complete chilli head-it sounds great!!! I have put a sliver of fresh Dorset Naga chilli in one of the bottles-in addition to the chilli powder in the brew!!!

Jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 34886
Location: Devon
PostPosted: Sun Oct 18, 09 9:50 pm    Post subject: Reply with quote    

Sounds like it will clear your sinuses if nothing else. Welcome to the forum - let us know how it goes

gunners71uk



Joined: 13 Oct 2009
Posts: 102
Location: notts
PostPosted: Mon Oct 19, 09 6:00 am    Post subject: Reply with quote    

sounds like one for me to try too cheers

JimShortz



Joined: 24 May 2014
Posts: 1

PostPosted: Sat May 24, 14 12:57 am    Post subject: Very similar, but simpler Reply with quote    

That looks a lot like my preferred recipe, but my recipe doesn't require the peeling or grating of the ginger; rather a quick bashing and chopping. You can see a video of it being made at: http://m.youtube.com/watch?v=m9cF2freSf4

I agree wholeheartedly with the fairly large quantity of ginger and the brewing overnight to infuse flavours. For my taste, and that of my friends who've shared my brews, it is, however, a mistake to strain into the fermenting vessel. You get a much fuller bodied taste if you leave everything in during the ferment.

Enjoy!

Behemoth



Joined: 01 Dec 2004
Posts: 18984
Location: Leeds
PostPosted: Sat May 24, 14 9:13 am    Post subject: Reply with quote    

I've got a batch on the go. Due to life getting in the way it spent a week in the demijon. Wondering how it will turn out.

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