Ginger Beer

Uncategorized

o.g
f.g
abv
srm
ibu
varies
varies
varies
varies
varies

Recipe Details

size
boil
o.g
f.g
abv
srm
ibu
carb
1.25 gal
60 min
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-
-
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Fermentables

Name
Amount
Ratio

Hops

Name
Amount
Time
Use
Form
Alpha Acid

Adjuncts

Name
Amount
Time
Use
Type
panela aka piloncilo (Cane Sugar)
1lb
Fresh Ginger, grated
12 oz
Zest of 1 Lime
1 unit
Cinnamon Stick
1 unit

Yeast

Name
Lab
Attenuation
Temperature
Safeal US-05
Fermentis
-
59-72

Notes

Neither of these recipes use a ginger bug, so they’re good for people that are too impatient or scared to grow a
ginger bug. There are two variations here. The first recipe is simpler and has intense ginger and a medium sweetness.
The second recipe is the original recipe and is more dry and more spiced, but more complicated. Seven years later,
people still email us about this recipe, so it’s pretty popular!

These recipes were created by Kendall.

Recipe 1 – Intense Ginger & Medium Sweetnes (1.25 Gal)

This recipe was created in 2019 and is a much simpler and imo more delicious batch. It's my new favorite!

Qty
Name
1 lb
Panela aka piloncilo (Cane Sugar)
12 oz
Fresh Ginger, grated
1 Lime
Finely Zested
1 Stick
Dried Cinnamon
1 packet
Safale US-05 yeast
Step
Directions
1
Steep in 0.5 gallon hot water (10-20 minutes): Ginger (grated), herbs, lime zest
2
Dissolve: Panela aka Piloncillo. You can find this in any hispanic market.
3
Add: 0.75 gallon cold spring water to cool down
4
Strain: Strain through cheesecloth, sieve, or keep herbs in nylon bag.

Once that’s cooled down, pitch your yeast and let it ferment out. Carbonate with 1.25 oz of table sugar for a fizzy,
refreshing summer drink.

Recipe 2 (The Original) – Dry, Spiced (2 Gal)

The original recipe used the juice of 4 limes and the zest of 1 lime. As I’ve brewed more over the years, I’ve found
that fermented citrus juice frequently tastes bad. Using zest only will give a citrusy flavor without any of the off
flavors, but feel free to try the original version.

You’ll notice there is a lot of spice going on here. This does NOT need to boil, but you should heat it up enough to
pasteurize everything.

Qty
Name
1 lb
Panela aka Piloncilo (Cane Sugar)
4 oz
Brown Sugar, Ligh
12 oz
Honey
1 lb
Fresh Ginger, grated
1 Pod
Star Anise
1 Pod
Cardamom
1 Stick
Cinnamon
1/2 tsp
Cloves (ground)
4 Limes
Juiced (No longer suggested. See note below on lime juice)
1 Lime
Finely Zested
1 Tbsp
Dark Rum
1 tsp
vanilla extract
1 packet
Lalvin D-47 yeast
Step
Directions
1
Steep in 1 gallon hot water (10-20 minutes): Ginger, star anise, cardamom, cinnamon, pinch of cloves
2
Dissolve: Brown sugar, Panela aka Piloncillo. You can find this in any hispanic market.
3
Mix in: Honey, lime zest, dark rum, vanilla
4
Add: 1 gallon cold spring water to cool down
5
Strain: Strain through cheesecloth, sieve, or keep herbs in nylon bag.

Once that’s cooled down, pitch your yeast and let it ferment out. Carbonate with 1 ounce of table sugar if you
want a more traditional, flat ginger beer, or 2 ounces if you want a fizzier drink.