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Full Magazine Ginger Beer
This is a variation on a Ginger Beer recipe from _Zymurgy_ in an article on Mild Ale, and was suggested for
making a shandy...I like ginger ale or beer to be extremely gingery,
like Vernor's ginger ale in Michigan (in the bottle, not the can).
| Brewer: | Morgan Pierceheart | Email: | morgan_piercehrt@hotmail.com | |||||
| Beer: | Full Magazine Ginger Beer | Style: | - | |||||
| Type: | Extract | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 11 IBU | |||||
| OG: | 1.052 | FG: | 1.008 | |||||
| Alcohol: | 5.7% v/v (4.4% w/w) | |||||||
| Water: | None, plain old Malden Ma. water... | |||||||
| Boil: | 60 minutes | SG 1.104 | 2.5 gallons | |||||
| 3 lb. Light malt extract 4 lb. Amber malt extract |
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| Add one oz of willamette for 60 mins (28. whatever grams (I use a gunpowder scale, so....)) and half an ounce for aroma... 55 grams grated ginger for the entire boil, another 55 for aroma... |
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| Hops: | 28.4g Willamette (5% AA, 60 min.) 55g Fresh grated Ginger Root (60 min.) 14.2g Willamette (aroma) 55g Fresh grated Ginger Root (aroma) |
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| Yeast: | Any good ale yeast | |||||||
| Carbonation: | 1.5 volumes | Corn Sugar: 54.2g for 5 gallons @ 74°F | ||||||
Recipe posted 11/24/99.
