Recipe for a great ginger beer - The Ginger Ninja
Ginger beer is fairly easy to make from extract, if you’ve brewed beer before, as the process is identical. It can also be made alcoholic and non-alcoholic. In the case of the Ginger Ninja, I decided to make an alcoholic version, and to give it a stronger ginger bite than I would have gotten from the extract alone I added fresh ginger.To make this lovely brew:
- Boiling 200 grams of fresh, chopped ginger in 1 litre of water for 15 minutes.
- Use a tin of ginger beer extract (I used Brewcraft Ginger Beer), added to the fermenter.
- Add 2-3 litres of boiling water, using the extract tin to ensure all extract is cleaned out
- Add the ginger water. This should be strained through a fine sieve to minimise the bits of ginger going in to the fermenter.
- Stir in 1.5 kilograms of brewers dextrose.
- Fill the fermenter to 22 litres with cold water to ensure the mix is at an appropriate pitching temperature for the yeast – 20 degrees Celsius is ideal. The starting gravity should be about 1.042
- Stir well and close and seal your fermenter with an airlock.
- The fermentation will take approx. 2 weeks at 20 degrees Celsius.
- ONCE fermentation has stopped, add the bag of ginger beer sweetener, assuming you want a slight sweetness. Note this may start fermentation again.
- Once the relative gravity has stopped (final gravity of 1.004), bottle the brew in primed bottles (1tsp of sugar to 750ml) and store for second stage fermentation to occur (somewhere above 15 degrees Celsius) for about 2 weeks.
- At this stage the first sample can be drink, but I would highly recommend storing for at least 6 – 8 weeks before drinking and ideally more than 6 months, as it becomes MUCH better with age.