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Ginger Beer
Spice, Herb, or Vegetable Beer • Partial Mash • 18.93 L
partial mash designed to have a light body but a sweet finish. Hopping very low to allow the ginger to dominate. A Semi-sodapop ginger beer, low alcohol.
March 25, 2004 pm 05:45pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 18.93 L)
- 1 kg
American Caramel 30°L
American Caramel 30°L
Provides color, body, and contributes to foam retention and beer stability.
- 1 kg
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1 kg
Rice Syrup
Rice Syrup
Rice syrup has no flavor impact in beer. Rich in fermentable sugar, light in color and body with crisp, dry taste.
- 10 g
Mt. Hood - 5.0 AA% whole; boiled 60 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 5 oz
finely grated ginger root at 15 minutes - (omitted from calculations)
finely grated ginger root at 15 minutes
- 250 g
Lactose added to boil - (omitted from calculations)
Lactose added to boil
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Notes
Liquid maltose (hydrolized wheat starch) added to boil in place of rice syrup - gives a nice nuttiness. Single infusion mash at 155-156F to yield a sweeter finish.
Style (BJCP)
Category: 21 - Spice/Herb/Vegetable Beer
Subcategory: A - Spice, Herb, or Vegetable Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.033 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.007 | 0.995 - 1.035 | |
| Color: | 12.4 SRM | 1 - 50 | |
| Alcohol: | 3.5% ABV | 2.5% - 14.5% | |
| Bitterness: | 8.2 IBU | 0 - 100 | |
Discussion
Had promise...
2005-04-14 5:24pm
I wrecked this one by leaving it on the yeast and stuff in the primary carboy for about a month. Couldn't lose the disgusting yeast autolysis flavour so it got dumped -= other than that, it tasted like it would have been good....
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