Ginger Beer

Classification: spiced ale, ginger beer, extract

Source: Jackie Brown (brown@MSUKBS.BITNET) Issue #618, 6/3/91

My long-term taste bud memory says this was brown, bitter, and slightly sweet with a great ginger flavor and tingle at the back of the throat as it went down. It was overcarbonated (7/8 cup of priming sugar is too much!) I wish I could tell you how much ginger I used, but I remember I wished it were more. Go for it! I've found nothing better to drink with Chinese food.

Ingredients:

3.3 pounds, Munton & Fison dark plain malt extract
1-1/2 pounds, Munton & Fison plain dark dry extract
1 cup, corn sugar
3/4 pound, crystal malt
1/2 pound, chocolate malt
hunk, ginger, grated
2 ounces, Cascade hops (boil)
1 ounce, Fuggles hops (finish)
ale yeast

Procedure:

Add crushed grains to 2 gallons cold water. When mixture begins to boil, remove grains. Boil 1 hour with malt extracts, ginger and Cascade hops. Turn off heat, add Fuggles and steep five minutes. Strain into primary, add water to bring to 5 gallons and ferment 3 days. Rack to secondary. Prime and bottle.

Specifics:

Primary Ferment: 3 days