Home Brew Forum

Brewed this a while back viewtopic.php?f=24&t=36231&hilit=+ginger+spice and loved it. Now it's time for a lighter spring version!

Here's the recipe:

Ginger Spice - Spring Edition
21-B Seasonal Specialty Spiced Beer
Date: 02/04/2011

Size: 25.0 L
Efficiency: 83.0%
Attenuation: 80.0%
Calories: 162.81 kcal per 12.0 fl oz

Original Gravity: 1.049 (1.026 - 1.120)
Terminal Gravity: 1.010 (0.995 - 1.035)
Color: 8.53 (1.0 - 50.0)
Alcohol: 5.17% (2.5% - 14.5%)
Bitterness: 29.6 (0.0 - 100.0)

Ingredients:
4.5 kg Maris Otter Pale Ale Malt - MM
500 g CaraMalt MM
100 g Torrified Wheat
40 g Fuggle (3.6%) - added during boil, boiled 90 min
40 g Bobek - TTS (3.8%) - added during boil, boiled 90 min
175 g Ginger (fresh) - added during boil, boiled 2 min
16 g Crushed Coriander - added during boil, boiled 2 min
10 g Bobek - TTS (3.8%) - added during boil, boiled 10 min
10 g Fuggle (3.6%) - added during boil, boiled 10 min
1.75 ea Fermentis S-04 Safale S-04 - TTS

OK. So all done and in fermenter. I peeled the ginger using a teaspoon then put in the freezer for 24 hrs before grating and adding to the boiler. Coriander was whizzed up in the spice grinder.



Smells were superb after adding the spices to the wort

Allowed the wort to settle for an hour before running off into the fermenter:




All in all, a very stress free brew day. Really hope this turns out delicious!

OK - so have racked this and it smells gingery as hell! Great stuff.

Mmmm, I'll be sampling the obligatory Ginger laden ales at Glastonwick 2 months from now

Not much interest in this one... Ginger isn't for everyone I suppose!

OK... so this was added to secondary for a week with gelatin and a week later it still wasn't clear. Re-racked it on Friday with more gelatin and so far, there doesn't seem to be much improvement. Damn - I wish I owned fermentation fridge. It must be due to this hot weather. Will leave it until Friday coming and bottle regardless. - I'm hoping the gelatine will have fallen out by then... worried that it may not and will appear in my bottles when I chill them... jelly ginger beer doesn't sound too appetising even for a ginger lover like me!!

Yeah, I think my next will be a nice ginger laden pale for summer

I'll bottle on Thursday. It's clearing nicely at the minute. As soon as I pour my first pint, I'll take a photo. I've got a good feeling about this one...

Floyd, this does sound good. Be interested to hear how it turns out. I am hoping that it is a hint of ginger notes rather than all powerful. Let us know when you have sampled. Good luck.

LC

OK lads, bottled this and it's nearly crystal clear already. Poured myself a sneaky pint and am happy with it so far. The ginger is not overpowering - it's not stingy and spicy if that makes sense, but is very evident. The coriander is too - subtly.

Already I'm thinking it could be a little maltier - perhaps some crystal. Then again, it's pretty crisp and refreshing without it - more suitable for the summer!

Next time though, I'll defs up the bittering to 40 - 45 IBUs.

Am very pleased and look forward to the rest!!!!

sounds like a winner Floyd. I will certianly be interested to hear how the next version goes.

Having another. Mmmm... delicious. Here's a pic:



I reckon it's actually spot on. I'm guilty of 'overdoing' things and to be honest, this balance is pretty spot on for why I brewed it - a refreshing summer ale. I've got a keeper!!

ha ha, looks great. Very jealous.

floydmeddler wrote:I peeled the ginger using a teaspoon

Why use a teaspoon - is there something to this method?

MAF wrote:

floydmeddler wrote:I peeled the ginger using a teaspoon

Why use a teaspoon - is there something to this method?

I find it the fastest and most effective way to peel unfrozen ginger. Give it a try.

floydmeddler wrote:

MAF wrote:

floydmeddler wrote:I peeled the ginger using a teaspoon

Why use a teaspoon - is there something to this method?

I find it the fastest and most effective way to peel unfrozen ginger. Give it a try.

Interesting, I'll give it a go!