Ginger Beer

Uncategorized

o.g

f.g

abv

srm

ibu

varies

Recipe Details

size

boil

o.g

f.g

abv

srm

ibu

carb

1.25 gal

60 min

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

Steep in 0.5 gallon hot water (10-20 minutes): Ginger (grated), herbs, lime zest

Dissolve: Panela aka Piloncillo. You can find this in any hispanic market.

Add: 0.75 gallon cold spring water to cool down

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

Steep in 1 gallon hot water (10-20 minutes): Ginger, star anise, cardamom, cinnamon, pinch of cloves

Dissolve: Brown sugar, Panela aka Piloncillo. You can find this in any hispanic market.

Mix in: Honey, lime zest, dark rum, vanilla

Add: 1 gallon cold spring water to cool down

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.