Back to SearchGinger Dinger
(not yet rated)
Beer Style: Herb and Spice, Specialty
Recipe Type: all-grain
Yield: 5 gallons
Description:
This gluten-free ginger beer recipe is adapted from Ginger Dinger 2017 published in Zymurgy Magazine, reformulated for all-grain gluten-free homebrewing. Munich millet malt provides a rich malt base, while dark Belgian candi sugar replaces Special B to achieve depth of color and flavor, complemented by fresh ginger and coriander for a warming, aromatic gluten-free specialty beer.
Ingredients:
- 10.7 LBS Munich Millet Malt
- 1.4 LBS Crystal Rice Malt
- 6 OZ Chocolate Roasted Vienna Millet Malt
- 1.5 - 2 LBS Rice Hulls
- 6 OZ Dark Belgian Candi Sugar
- 1.75 OZ German Hallertauer Hops
- 1 OZ Mt Hood or Santiam Hops
- 8 OZ Freshly grated ginger
- 0.25 OZ Freshly crushed coriander seed
- 1/4 TSP Irish Moss
- German or Bavarian style lager yeast
Additional Instructions
Primary Ferment: 7 daysSecondary Ferment: 3 - 6 weeks
Beer Profile
Original Gravity: 1.47Final Gravity: 1.011
Alcohol by Vol: 4.7%
Color SRM: 16.5
Bitterness IBU: 31.0
Recipe Type: all-grain
Yield: 5.0 Gallons
Procedure:
● Enzyme Note: Ceremix® Flex and Ondea Pro can replace the listed enzymes; in a rising step mash they increase mash efficiency and may alter target beer parameters ●
Perform a Single Infusion Mash at 163.4F for 60-90 minutes; or Step Mash at 155-165F for 45-60 minutes followed by 140-150F for 45-60 minutes with Termamyl SC DS and SEBAmyl L enzymes per dosing instructions and in order of optimal temperature recommendations. Use the appropriate amount of rice hulls to ensure circulation and filtration.
Bring to boil. Remove from heat and add dark Belgian candi sugar (this prevents scorching the syrup), return to boil allow to achieve hot break.
German Hallertauer hops @ 60 min
Grated ginger, crushed coriander, and Irish moss @ 10 min
Mt Hood or Santiam hops @ 1 min
Ferment for one week at about 55 F, then lager between 35 and 45 F for 3 to 6 more weeks in secondary.