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Spicy Ginger Beer

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Spicy Ginger Beer

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5 Star Rating  4.5 stars based on 2 votes

Beer Style: Herb and Spice, Specialty 
Recipe Type: extract
Yield: 5 gallons


Ginger beer made with cinnamon and cloves, is nicely carbonated and has a balanced ginger flavor.


  • 2 kg / 4.4 lbs Fresh Ginger
  • 1 kg / 2.2 lbs Dark Brown Sugar
  • 150 g / 5.3 oz Corn Syrup (maltodextrin)
  • 500 g / 17.6 oz Lactose (milk sugar)
  • 500 g / 17.6 oz Dextrose (glucose)
  • 2 cinnamon sticks
  • 10 g cloves
  • 3 lemons
  • 1/2 tsp Irish Moss
  • 4 g Yeast nutrient
  • Red Star Premier Cuvee (champagne) dry yeast

Additional Instructions

Primary Ferment: 7 days at 68 degrees

Beer Profile

Original Gravity: 1.045
Final Gravity: 1.010
Alcohol by Vol: 5.2%
Color SRM: 0.0
Bitterness IBU: 0.0
Recipe Type: extract
Yield: 5.0 Gallons
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Chop up lemons and ginger, add to pot of water and bring to the boil. Do this over the space of a number of days, adding water when the level got too low, and keeping the pot covered when not on the stove.

Extract as much of the ginger as possible, strained the ginger into brew kettle, and adding the corn syrup and dextrose, bringing to the boil once more.

Once it started boiling, add the spices and the brown sugar. Leave this boil for 1 hour. Five minutes before flame-out, add the Irish Moss (dissolved in 1 cup water) and the Lactose. Pour this solution into the fermenter, and then topped up with water to 23 litres. Then add the yeast nutrient, cover it and let it cool down a bit more.

Rehydrated the yeast in 50ml water, which was about 40�°C. Pitch the yeast when the wort was about 32�°C. It had finished fermenting after 7 days, which then is bulk-primed with 170g raw sugar and bottled.

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