Fiery Ginger Ale

Discussion in 'Beer Brewdays!' started by Covrich, Mar 15, 2019.

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  1. Mar 15, 2019 #1

    Covrich

    Covrich

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    Not sure how this is going to turn out but I have a bit of a thing for Ginger lately even ginger tea so thought I would give this a try I hope it turns out okay, I looked up a few varieties and ideas before compling my own.

    13L batch

    1.95kg Ireks Pale male
    325grams Munich malt
    300grams honey (added to boil)

    32 grams Saaz 60 mins

    38grams diced fresh ginger 15 mins
    135grams Lactose added to boil at 15 mins also

    Fermenting with MJ Cali lager yeast

    38grams diced fresh ginger to be added after fermentation for a few days before bottling

    Might turn out like crap but thats why I am doing a smaller batch first to try it out

    Any thoughts on adding the ginger post ferment? not sure whether I should put it in boiling water for a few mins first or just toss it straight in
     
  2. Mar 15, 2019 #2

    Gulpitdarn

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    I think I would add some fresh ginger powder as well. If it is ginger root you're using then perhaps some Irish Moss to ensure that the beer clears after fermenting, not used it yet myself but it's reckoned to help. Keep us updated as I'd love to make this as well. Good Luck!
     
  3. Mar 16, 2019 at 10:24 AM #3

    peebee

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    +1 for adding ginger powder as well. Fresh ginger root has the flavour but I never found it a good way of adding much "fire".

    Adding fresh ginger root after fermentation is probably asking for trouble. Ginger will be crawling in microbes. At least throw it in at the end of the boil. Perhaps scalding the root before preparing might be enough … but risky. As for "Irish Moss" … people do credit it with miraculous properties these days; but it's a copper fining and if it does its job right it's left in the boiler (copper) along with the trub it's clinging onto. However, it does strip out stuff that then doesn't need getting out at the end of fermentation. Isinglass, gelatine, or the veggie alternative after fermentation might be good.
     
  4. Mar 16, 2019 at 10:35 AM #4

    Gulpitdarn

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    Good advice on the Irish Moss, thanks! it's something else newly learnt.
     
  5. Mar 16, 2019 at 1:02 PM #5

    Covrich

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    THanks well I threw it together yesterday anyway and typed this up after..

    I threw a protofloc in perhaps out of habit.. maybe I will use some powder

    I only put the dry hpo of ginger on post ferment because thats what I have seen elsewhere.. Maybe I will bag it and boil it for 10 mins before adding it to fermenter.
     
  6. Mar 16, 2019 at 2:40 PM #6

    peebee

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    Nowt wrong with that, I'd like it to be a habit, but I frequently forget! Never notice any difference, but tried throughout last year to do without finings in the finished beer and spent all year drinking cloudy offerings. The beer I put away today got dosed with NBS BrauSol (veggie finings) which didn't work the first time I tried it, but this time I put the "max" dose (0.4ml/L) and swirled it in better.

    Protofloc is a lot better than "raw" Irish Moss (but Protofloc is mainly Irish Moss). I can only use a fraction of a tablet else it gums up my boiler's filter (SS braid).

    "Maybe I will use some powder"; what did you mean by that?
     
  7. Mar 16, 2019 at 5:25 PM #7

    Gulpitdarn

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    He probably meant the Ginger Powder.
     
  8. Mar 16, 2019 at 7:02 PM #8

    Covrich

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    I think I am going to boil up some raw almost like a pulp and add it in a muslin bag after 7 days.. ill try it after 7 days and maybe add powder to a batch prime solution if need be
     
  9. Mar 17, 2019 at 7:56 AM #9

    MattN

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    I don't think the original recipe will have enough ginger flavour. I use 400g for 21 ltr and it is has a similar ginger flavour as Canada Dry. (Maybe slightly less) I use Morrisons frozen ginger. It costs 85p and I think it is made by Taj. Muslin bag not required as it sinks to the bottom of the FV. I do boil it first for a few mins.

    Matt
     
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  10. Mar 17, 2019 at 2:12 PM #10

    Covrich

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    Thanks for your advice, tbh I did wonder this myself but it was from a collection of ecipes.. you learn I guess, that said I have a load more which I will boil up and add to FV in a few days for a week or so..
     
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