Homemade Ginger Beer Beer Recipe | Extract Spice, Herb, or Vegetable Beer | Brewer's Friend
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Homemade Ginger Beer

143 calories 6.8 g 12 oz
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Beer Stats
Method: Extract
Style: Spice, Herb, or Vegetable Beer
Boil Time: 30 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1.63 gallons
Pre Boil Gravity: 1.027 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Brewlair82
Calories: 143 calories (Per 12oz)
Carbs: 6.8 g (Per 12oz)
Created: Wednesday March 22nd 2023
1.045
1.000
5.9%
0.0
0.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
440 g Cane Sugar440 g Cane Sugar 46 0 100%
440 g / 0.00
 
Yeast
- Ginger Bug
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 15 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Bellingham, WA, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Notes

Process:
Start the “ginger bug”: Add 2 teaspoons (10 milliliters) grated ginger (skin and all) and 2 teaspoons (10 milliliters) sugar to 1 cup (250 milliliters) of water. Stir well and leave in a warm spot, covered with cheesecloth to allow free circulation of air while keeping flies out. Add this amount of ginger and sugar every day or two and stir, until the bug starts bubbling, in 2 days to about a week.
Make the ginger beer any time after the bug becomes active. (If you wait more than a couple of days, keep feeding the bug fresh ginger and sugar every 2 days.) Boil 2 quarts (2 liters) of water. Add about 2 inches (5 centimeters) of gingerroot, grated, for a mild ginger flavor (up to 6 inches/15 centimeters for an intense ginger flavor) and 11/2 cups (375 milliliters) sugar. Boil this mixture for about 15 minutes. Cool.
Once the ginger-sugar-water mixture has cooled, strain the ginger out and add the juice of the lemons (or limes) and the strained ginger bug. (If you intend to make this process an ongoing rhythm, reserve a few tablespoons of the active bug as a starter and replenish it with additional water, grated ginger, and sugar.) Add enough water to make 1 gallon (4 liters).
Bottle in sealable bottles: Recycle plastic soda bottles with screw tops; rubber gasket “bail-top” bottles that Grolsch and some other premium beers use; sealable juice jugs; or capped beer bottles, as described in chapter 11. Leave bottles to ferment in a warm spot for about 2 weeks.
Cool before opening. When you open ginger beer, be prepared with a glass, since carbonation can be strong and force liquid rushing out of the bottle.

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  • Public: Yup, Shared
  • Last Updated: 2023-03-22 14:58 UTC
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