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Date: 11 Dec 2006 16:08:59
From: changey
Subject: Giggitty Ginger Beer
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I'd like to make a ginger beer with a significant ginger flavor and an
alcohol around 6%. Every ginger beer I've had that was close to what
I'm looking for with taste was relatively low alcohol (4%). I don't
want anything overly sweet. Think DRY. Any suggestions or recipes?
Also, I'm worried about my plastic picking up the ginger flavor and
passing it along to future brews.....
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Date: 12 Dec 2006 09:13:11
From: Scott P
Subject: Re: Giggitty Ginger Beer
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I'm curious to know if anyone has brewed using candied ginger? If so,
what did you do with it, and how did it turn out?
I found some candied ginger in my local Winco supermarket the other
day. It was very inexpensive (about $2.00 per pound) and tasted
fantastic - sweet and spicy hot. I've got 10 gallons of a really light
American Pale Ale in the secondary, and am thinking about diverting
several gallons to a tertiary fermentor with a pound of this candied
ginger.
In the past when I've brewed with ginger I grated it into the wort at
the start of the boil. I didn't really like the outcome...it seemed to
give the beer an astringent twinge without much of the spicy bouquet
one would hope to achieve (I think I boiled off all of the good
elements it would have contributed to the beer). I suspect that ginger
may be best when added during fermentation, just as one would typically
use fruit.
Cheers!
Scott P.
Brewing in Boise, ID
P.S. Several weeks ago I had a great beer called Gingerwheat at the
Highlands Hollow Brewhouse in Boise. They say it's made with 50%
malted barley and 50% wheat, and that they add the ginger during the
boil. I suspect they add it near the end of the boil, because the
ginger aroma is pronounced and the beer's quite zippy. It didn't seem
to be overly-hoppy, but my guess is they used an early addition of of
Cascade hops, and maybe a small late addition of the same...had some
citrus notes to it. Anway, it was an excellent beer (no affiliation,
etc., just a man who loves to drink good beer...).
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Date: 12 Dec 2006 05:51:29
From:
Subject: Re: Giggitty Ginger Beer
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changey wrote:
> I'd like to make a ginger beer with a significant ginger flavor and an
> alcohol around 6%. Every ginger beer I've had that was close to what
> I'm looking for with taste was relatively low alcohol (4%). I don't
> want anything overly sweet. Think DRY. Any suggestions or recipes?
> Also, I'm worried about my plastic picking up the ginger flavor and
> passing it along to future brews.....
I made a ginger honey lager this fall for the winter holidays. Just
had the first one last night after the long wait. I thought it was
really good.
4 lb. Amber LME
3 lb Basswood Honey
1 lb Extra Pale DME (Had a little left, after higher ABV, figured
great)
4oz fresh ginger root grated
1.5 oz cascade 60min.
.5 oz cascade 15min.
.5 oz tettanger 5min.
added ginger at the beginning of the boil. I was worried about setting
proteins, but it came out nice and clear, do with that what you will.
Primaried for 6 days @ 60F, Secondary for 17 weeks @ 50F. I used
WY2035.
Has been well received from friends, a few who don't really like ginger
were a bit turned off.
Good Luck
Mitch
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Date: 12 Dec 2006 10:29:20
From:
Subject: Re: Giggitty Ginger Beer
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> P.S. Several weeks ago I had a great beer called Gingerwheat at the
> Highlands Hollow Brewhouse in Boise. They say it's made with 50%
> malted barley and 50% wheat, and that they add the ginger during the
> boil. I suspect they add it near the end of the boil, because the
> ginger aroma is pronounced and the beer's quite zippy. It didn't seem
> to be overly-hoppy, but my guess is they used an early addition of of
> Cascade hops, and maybe a small late addition of the same...had some
> citrus notes to it. Anway, it was an excellent beer (no affiliation,
> etc., just a man who loves to drink good beer...).
my sisters, who live in new zealand, brought back on a recent visit a
six pack of Monteith's Summer Ale. i have been trying to track down a
clone for it ever since. it was VERY light (not much malt character),
and had a somewhat sweet finish. it clearly had honey and ginger. very
refreshing summer ale. i read somewhere that they use a late addition
hallertau for aroma.
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Date: 14 Dec 2006 12:20:40
From: M Lawson
Subject: Re: Giggitty Ginger Beer
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<pomoone@excite.com > wrote in message
news:1165948160.593663.79240@j72g2000cwa.googlegroups.com...
> > P.S. Several weeks ago I had a great beer called Gingerwheat at the
> > Highlands Hollow Brewhouse in Boise. They say it's made with 50%
> > malted barley and 50% wheat, and that they add the ginger during the
> > boil. I suspect they add it near the end of the boil, because the
> > ginger aroma is pronounced and the beer's quite zippy. It didn't seem
> > to be overly-hoppy, but my guess is they used an early addition of of
> > Cascade hops, and maybe a small late addition of the same...had some
> > citrus notes to it. Anway, it was an excellent beer (no affiliation,
> > etc., just a man who loves to drink good beer...).
>
> my sisters, who live in new zealand, brought back on a recent visit a
> six pack of Monteith's Summer Ale. i have been trying to track down a
> clone for it ever since. it was VERY light (not much malt character),
> and had a somewhat sweet finish. it clearly had honey and ginger. very
> refreshing summer ale. i read somewhere that they use a late addition
> hallertau for aroma.
>
Know it well and it's a very nice (for a commercial brew) summer drink. To
the extent that I emailed them to thank them for having the forethought to
produce it. Not to put the guys off but, it's a drink that the ladies (who
otherwise would not drink beer) seem to enjoy.
They used rata honey and some spices in it. Rata is a tree native to New
Zealand that only flowers under certain circumstances. I haven't seen rata
honey in the shops (probably a rare item in it's true form) but a possible
substitute that may be available overseas is manuka honey. If all else
fails, a flavoursome honey derived from the woodlands could do. I'm not sure
what the US has to offer in that regad but folks in the UK may like to try
something like heather honey??
You may be able to get some further clues from Monteiths website at
http://www.monteiths.co.nz/ and, specifically, the page pertaining to Summer
Ale http://www.monteiths.co.nz/siteFiles/showroom/summer.html
Mike
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Date: 14 Dec 2006 17:43:38
From: changey
Subject: Re: Giggitty Ginger Beer
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M Lawson wrote:
> <pomoone@excite.com> wrote in message
> news:1165948160.593663.79240@j72g2000cwa.googlegroups.com...
> > > P.S. Several weeks ago I had a great beer called Gingerwheat at the
> > > Highlands Hollow Brewhouse in Boise. They say it's made with 50%
> > > malted barley and 50% wheat, and that they add the ginger during the
> > > boil. I suspect they add it near the end of the boil, because the
> > > ginger aroma is pronounced and the beer's quite zippy. It didn't seem
> > > to be overly-hoppy, but my guess is they used an early addition of of
> > > Cascade hops, and maybe a small late addition of the same...had some
> > > citrus notes to it. Anway, it was an excellent beer (no affiliation,
> > > etc., just a man who loves to drink good beer...).
> >
> > my sisters, who live in new zealand, brought back on a recent visit a
> > six pack of Monteith's Summer Ale. i have been trying to track down a
> > clone for it ever since. it was VERY light (not much malt character),
> > and had a somewhat sweet finish. it clearly had honey and ginger. very
> > refreshing summer ale. i read somewhere that they use a late addition
> > hallertau for aroma.
> >
>
> Know it well and it's a very nice (for a commercial brew) summer drink. To
> the extent that I emailed them to thank them for having the forethought to
> produce it. Not to put the guys off but, it's a drink that the ladies (who
> otherwise would not drink beer) seem to enjoy.
>
> They used rata honey and some spices in it. Rata is a tree native to New
> Zealand that only flowers under certain circumstances. I haven't seen rata
> honey in the shops (probably a rare item in it's true form) but a possible
> substitute that may be available overseas is manuka honey. If all else
> fails, a flavoursome honey derived from the woodlands could do. I'm not sure
> what the US has to offer in that regad but folks in the UK may like to try
> something like heather honey??
>
> You may be able to get some further clues from Monteiths website at
> http://www.monteiths.co.nz/ and, specifically, the page pertaining to Summer
> Ale http://www.monteiths.co.nz/siteFiles/showroom/summer.html
>
> Mike
Thanks. I will check these out.
I have had one great ginger beer while I was in Colorado this past
summer. I have no idea what it was called or where the beer is
actually from, but it had a Jamaican flag label. Great taste, but only
4% alcohol. I want the combined alcohol kick and ginger potencey.
Potencie. Potency. However the hell you spell it. I want the ginger
burn as well as the alcohol kick, while being dry .
How about this for a simple recipe?
6 pounds Muntons extra light
2 pounds honey
4 oz. freshly ground ginger
30 minute boil.
Add ginger with 10 minutes left.
I'm wondering about which yeast to use. Champagne yeast? High alcohol
would beget dry, no?
Recipe suggestions accepted.
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Date: 15 Dec 2006 02:09:44
From:
Subject: Re: Giggitty Ginger Beer
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: How about this for a simple recipe?
: 6 pounds Muntons extra light
: 2 pounds honey
: 4 oz. freshly ground ginger
: 30 minute boil.
: Add ginger with 10 minutes left.
: I'm wondering about which yeast to use. Champagne yeast? High alcohol
: would beget dry, no?
: Recipe suggestions accepted.
If that's for a 5-gallon recipe, a high-alcohol yeast isn't necessary. I've had very good luck with a relatively
benign strain (White Labs California Ale, or Dry English Ale) up to 10-12% ABV with no problems. Wine/Champaign yeast
definately has a different, "winey" character than an ale yeast. I pitched some White Labs High Gravity Ale yeast into a
strong scottish ale to try to bring it down a bit more with fairly "toxic" results. High gravity strains can produce some
pretty nasty byproducts.
If you're going for something light and strong (maybe even stronger than you propose), just pitch it onto a really
good starter or better yet an active yeast cake. Use a clean ale yeast with a cool (50-60 degree) fermentation temp for a
2-week primary and it'll be pretty clean.
-Cory
--
*************************************************************************
* Cory Papenfuss, Ph.D., PPSEL-IA *
* Electrical Engineering *
* Virginia Polytechnic Institute and State University *
*************************************************************************
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Date: 15 Dec 2006 15:38:43
From: changey
Subject: Re: Giggitty Ginger Beer
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papenfussDIESPAM@juneauDOTmeDOTvt.edu wrote:
> : How about this for a simple recipe?
>
> : 6 pounds Muntons extra light
> : 2 pounds honey
> : 4 oz. freshly ground ginger
>
> : 30 minute boil.
>
> : Add ginger with 10 minutes left.
>
>
> : I'm wondering about which yeast to use. Champagne yeast? High alcohol
> : would beget dry, no?
>
> : Recipe suggestions accepted.
>
> If that's for a 5-gallon recipe, a high-alcohol yeast isn't necessary. I've had very good luck with a relatively
> benign strain (White Labs California Ale, or Dry English Ale) up to 10-12% ABV with no problems. Wine/Champaign yeast
> definately has a different, "winey" character than an ale yeast.
I've only used Champagne yeast in a dry cider that kicked my ass.
I pitched some White Labs High Gravity Ale yeast into a
> strong scottish ale to try to bring it down a bit more with fairly "toxic" results. High gravity strains can produce some
> pretty nasty byproducts.
>
> If you're going for something light and strong (maybe even stronger than you propose), just pitch it onto a really
> good starter or better yet an active yeast cake. Use a clean ale yeast with a cool (50-60 degree) fermentation temp for a
> 2-week primary and it'll be pretty clean.
Any suggestions for a dry yeast?
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Date: 16 Dec 2006 01:01:36
From: Mark R
Subject: Re: Giggitty Ginger Beer
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"changey" <patrickundertow@hotmail.com > wrote in message
news:1166225923.065619.285890@16g2000cwy.googlegroups.com...
>
> papenfussDIESPAM@juneauDOTmeDOTvt.edu wrote:
>> : How about this for a simple recipe?
>>
>> : 6 pounds Muntons extra light
>> : 2 pounds honey
>> : 4 oz. freshly ground ginger
>>
>> : 30 minute boil.
>>
>> : Add ginger with 10 minutes left.
>>
>>
>> : I'm wondering about which yeast to use. Champagne yeast? High alcohol
>> : would beget dry, no?
>>
>> : Recipe suggestions accepted.
>>
>> If that's for a 5-gallon recipe, a high-alcohol yeast isn't necessary.
>> I've had very good luck with a relatively
>> benign strain (White Labs California Ale, or Dry English Ale) up to
>> 10-12% ABV with no problems. Wine/Champaign yeast
>> definately has a different, "winey" character than an ale yeast.
>
> I've only used Champagne yeast in a dry cider that kicked my ass.
>
> I pitched some White Labs High Gravity Ale yeast into a
>> strong scottish ale to try to bring it down a bit more with fairly
>> "toxic" results. High gravity strains can produce some
>> pretty nasty byproducts.
>>
>> If you're going for something light and strong (maybe even stronger than
>> you propose), just pitch it onto a really
>> good starter or better yet an active yeast cake. Use a clean ale yeast
>> with a cool (50-60 degree) fermentation temp for a
>> 2-week primary and it'll be pretty clean.
>
> Any suggestions for a dry yeast?
>
Nottingham is fairly neutral, is good in the low 60's, and should handle
10-12 ABV. If you have a chance to brew something else first and put your
ginger beer on the yeast cake you'll have an even better chance.
Mark R
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Date: 15 Dec 2006 19:10:07
From: The Artist Formerly Known as Kap'n Salty
Subject: Re: Giggitty Ginger Beer
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Mark R wrote:
> "changey" <patrickundertow@hotmail.com> wrote in message
> news:1166225923.065619.285890@16g2000cwy.googlegroups.com...
>> papenfussDIESPAM@juneauDOTmeDOTvt.edu wrote:
>>> : How about this for a simple recipe?
>>>
>>> : 6 pounds Muntons extra light
>>> : 2 pounds honey
>>> : 4 oz. freshly ground ginger
>>>
>>> : 30 minute boil.
>>>
>>> : Add ginger with 10 minutes left.
>>>
>>>
>>> : I'm wondering about which yeast to use. Champagne yeast? High alcohol
>>> : would beget dry, no?
>>>
>>> : Recipe suggestions accepted.
>>>
>>> If that's for a 5-gallon recipe, a high-alcohol yeast isn't necessary.
>>> I've had very good luck with a relatively
>>> benign strain (White Labs California Ale, or Dry English Ale) up to
>>> 10-12% ABV with no problems. Wine/Champaign yeast
>>> definately has a different, "winey" character than an ale yeast.
>> I've only used Champagne yeast in a dry cider that kicked my ass.
>>
>> I pitched some White Labs High Gravity Ale yeast into a
>>> strong scottish ale to try to bring it down a bit more with fairly
>>> "toxic" results. High gravity strains can produce some
>>> pretty nasty byproducts.
>>>
>>> If you're going for something light and strong (maybe even stronger than
>>> you propose), just pitch it onto a really
>>> good starter or better yet an active yeast cake. Use a clean ale yeast
>>> with a cool (50-60 degree) fermentation temp for a
>>> 2-week primary and it'll be pretty clean.
>> Any suggestions for a dry yeast?
>>
>
> Nottingham is fairly neutral, is good in the low 60's, and should handle
> 10-12 ABV. If you have a chance to brew something else first and put your
> ginger beer on the yeast cake you'll have an even better chance.
>
I'd go US-56. I've found Nottingham gets pretty fruity with ABVs in that
range, even when fermented below 60F -- makes a good English BW or
Strong Old Ale, though.
US-56, on the other hand, will easily handle alcohol levels that high
and should stay quite clean.
--
(Replies: cleanse my address of the Mark of the Beast!)
Teleoperate a roving mobile robot from the web:
http://www.swampgas.com/robotics/rover.html
Coauthor with Dennis Clark of "Building Robot Drive Trains".
Buy several copies today!
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