I had few try at doing ginger beer in the last few months, the result was a bit rough around the edges on the first batch, but I got some pretty damm good and potent result after few try. It s not really a ginger beer done the traditionnal way with " the bug" more a bastardised version of a beer done with ginger.
the recipe goes like this:
- 2 kg of ginger peeled and chopped until mush
- 200gr of ground ginger
- 4 L of boiling water
- 2 cinammon stick
( add all the above to the boiling water and bring back to the boil, simmer for 15 min , and cool down until lukewarm)
I found a 40L plastic container food grade I use for the brew.
- 10gr of yeast ( I started with instant yeast, then moved onto wine yeast later)
- 6kg of sugar
- 30L of cold water
pour the ginger mix in the sugar , yeast and water container. cover and leave near a radiator ( or airing cupboard for a week to 10 days)
By that time the liguid should have seetled having all the sediments at the bottom.
At that stage I am using 5L plastic container ( small drum used to keep olives) .
- 2 lemon zested
- 2 pinch of flaked chilli
- 200gr of freshly gratted ginger
- 1 kg of sugar
- 2L of water
( bring that to the boil and cool down) "flavoring liquor"
pour the brewed ginger beer in the plastic container making sure not to disturb the sediment ( a small hose works well) don t fill the container to the top as you ll have to add the flavoring liquor .
Close the container, leave to rest for a week to 10 days in the fridge/shed ( as long as it s dark and cold it should do the job).
I am still trying to perfect that recipe but so far the result is pretty good and roughly 5/7 % alcohol.
I noticed in my latest try the ginger beer tend to dissapear faster than I can make a new batch, would that be a sign of better quality or are we getting used to the rough homebrew?