Beer (with ginger) recipe

[calumrobertson]

Hi,
Been a while since i posted on here as have had a break from brewing for the summer. Seems to definately be getting a bit cooler now and im starting to think about brewing something special for christmas time. Can anyone suggest a recipe for a bear with ginger in it...not a ginger beer, just something that has that hint of warming ginger and perhaps some other subtle hints of spice...or lemon or something like that?
I'd like it to be strongish...say 5-6% and have an amber colour...not too light but not too dark...oh and have a decent hoppiness as i think that'll work well...
Any suggestions welcome!

[trucker5774]

Hi,
Been a while since i posted on here as have had a break from brewing for the summer. Seems to definately be getting a bit cooler now and im starting to think about brewing something special for christmas time. Can anyone suggest

a recipe for a bear with ginger

in it...not a ginger beer, just something that has that hint of warming ginger and perhaps some other subtle hints of spice...or lemon or something like that?
I'd like it to be strongish...say 5-6% and have an amber colour...not too light but not too dark...oh and have a decent hoppiness as i think that'll work well...
Any suggestions welcome!

Take one bear steak slice across the grain, marinate in soy and rice wine, then stir fry with 4cm of grated root ginger

I have done a couple of Christmas beers with some ginger in..........but not quite what you are asking..sorry. Just be a little careful with the carbonation.........ginger seems to provide plenty of bubbles and head, from what little experience I have had with it.

[dave-o]

This was mine:

2000g Vienna
2000g Pale
500g Cara Red
10g Roast Barley
300g Wheat malt

30g Aurora - full boil
20g Bobek - 10 minutes
500g Diced root ginger - 20 minutes (and in fermentation)

The ginger was chopped into small cubes, frozen overnight, defrosted and added to the boil in a muslin bag for 20 minutes. The ginger was then emptied into the FV for the fermentation.

It was not as gingery as hoped (i wanted Idris Fiery or Old Jamaica strength) so 250g would probably give you quite a subtle ginger taste.

[calumrobertson]

Dave-o...that sounds really good actually...i think i'd add a little more hops and potentially a bit of lemon or something along those lines. Surprised 0.5kg of ginger doesnt add that much...though old jamaica is a pretty strong ginger taste!

[Wolfy]

Here is one I did recently:

Recipe: 1822 London Ale
Batch Size: 21.00 L
Boil Size: 31.10 L
Boil Time: 90 Minutes
------------
5.20 kg Pale Malt, (3.0 SRM)Grain 88.1 %
0.40 kg Pale Ale Malt, Toasted Amber (50.0 SRM) Grain 6.8 %
0.30 kg Pale Ale Malt, Toasted Amber/Brown (60.0 SGrain 5.1 %
85.00 gm Hops 10 [5.00%] (90 min) 54.5 IBU
0.50 items Irish Moss (Boil 10.0 min)
0.96 gm Yeast Nutrient (Boil 10.0 min)
1.00 items Grapefruit Peel, Ruby Red (Boil 10.0 min)
1.00 gm Salt (Secondary)
2.00 items Allspice/Pimento (Boil 10.0 min)
2.00 items Orange Peel, Valencia (Boil 10.0 min)
8.50 gm Coriander Seed (Boil 10.0 min)
10.00 gm Ginger Powder (Secondary)
London ESB Ale [Wy1968 slant, 15ml, 90ml, 350ml, 1.5L]

Mash Schedule: 67.8 C 60 min

Notes: Adapted from Radical Brewing pp. 180
Primary ferment @20C for 5 days, Secondary ferment @20C for 7 days
Crash chilled @2C for 2 days, then extended pre-bottle condition/storage.
------
(The hops were home-grown, use whatever you like best and adjust IBU to your taste, book says to aim for 1.058 OG and 45 IBU).

[calumrobertson]

Hi,
Been a while since i posted looking for advice on this one but im finally going to get around to brewing this on saturday.
I've decided on just under 5kg or malt (mostly pale but some roast, wheat and cara red in there).
I dont want it to be overpowering ginger so im thinking about 150g in boiler (late) and then into FV....i want to taste the ginger but just as an added element an aroma..i still want this to be an ale. Im also going to put in the juice of one lemon (any advice of whether to put peel in too?) and am considering a bit of cinnamon in there...maybe a teaspoon of powders...again dont want it overpowering.
Final point, im going to put in a jar of honey...im thinking of putting in into the FV after a few days fermenting....any advice on that?
Many thanks,
Calum

[dave-o]

It's sounding like a cold remedy!

Lemon -i'd say use peel but not juice. Juice may cloud it slightly

Honey - put it in at the end of the boil. Can't see any reason to add during fermentation.

Cinnamon - I'd use a cinnamon stick or 2 in boil & ferment rather than powder.

[dan_loves_beer]

i have just attempted a ginger spiced porter with 100g of grated ginger 15 mins from end of boil, but its not conditioned just yet unfortunatly. i was going for hints of ginger with mine.