RobWalker
Well-Known Member
I'm gonna make a relatively standard ginger ale, an amber or something with loads of grated ginger in. Any tips for the base? Fuggles and ekg for the hops most likely, but what about the style?
ginger ale base?
- Thread starter RobWalker
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Easy Peasie
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Rob
Check out my post on Ginger Minger.
I kept the grain bill the same but only went to 10 IBU'S with the hops.
I don't think the hops are really important as it will be just a background bittering.
But changed the ginger additions
added 500g to boiler for last 15 min then 600g to secondary.
I soaked the secondary addition in dark rum, which also went in.
I think all the heat is in the raw ginger added to the secondary so if doing again would probably add more although it has only just been bottled so can't say for sure.
With all that ginger it was a B$tch to clear and still not perfect.
Luckily fermentation ended at 1.018 as I mashed at 68 degrees so there is still some residual sweetness.
I bottled with the syrup from a jar of stem ginger.
Not sure if it's a success yet will let you know.
Check out my post on Ginger Minger.
I kept the grain bill the same but only went to 10 IBU'S with the hops.
I don't think the hops are really important as it will be just a background bittering.
But changed the ginger additions
added 500g to boiler for last 15 min then 600g to secondary.
I soaked the secondary addition in dark rum, which also went in.
I think all the heat is in the raw ginger added to the secondary so if doing again would probably add more although it has only just been bottled so can't say for sure.
With all that ginger it was a B$tch to clear and still not perfect.
Luckily fermentation ended at 1.018 as I mashed at 68 degrees so there is still some residual sweetness.
I bottled with the syrup from a jar of stem ginger.
Not sure if it's a success yet will let you know.
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