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Ginger Ale Extract
ABV0.90 %
BJCP Style
22. Spice/Herb/Vegetable Beer, Spice/Herb/Vegetable
A low alcohol ginger elixir. SRM 20. Nice deep color from steeped ginger and brown sugar.
Submitted by TeamJenkins on 06-Apr-2013

Recipe Details
Tasting Notes Sweet and refreshing, lovely ginger bite!
Boil Volume 0.20 gallons
Boil Time 1 minutes
Batch Size 1.00 gallons
Yeast Dry Ale yeast- 3 g- plus any saved yeast from fermentations (75% app. attenuation)
Primary Fermentation plastic 4-5 days
Secondary Fermentation None
Other Fermentation
Procedure 3-4 oz. grated ginger root steeped in a small pot of freshly boiled water. Let steep and cool for 1-2 hours. Strain ginger and dissolve 1.5 cups brown sugar into liquid with juice from 1/2 lemon. Pour solution into gallon jug (plastic) half full of cool water. Add yeast, aerate and fill with water to gallon mark. Put cap on snug. Leave at room temperature 3-5 days. Check carbonation daily and release pressure if your container balloons out too much. After 4 days (depending on your ambient temp. and yeast activity) pour into 1/2 gallon containers and refrigerate to slow fermentation and let CO2 dissolve in your ale naturally. It's ready to drink! Save any sediment (yeast starter) for successive batches. Used to make this in 1/2 gallon batches but we drank too quickly and it was gone. We still have to ration it until next batch is done.
  Style Comparison
  Low   High
OG 1.033
FG 1.026
ABV 0.90
% Weight Weight (lbs) Grain Note Gravity Points Color
100.0 % 0.73 Brown Sugar 24.6 2.0
  0.73     24.6  
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
  0.00               0.0
Miscellaneous Ingredients
Weight/Units Name Notes
3 oz. Fresh Ginger root (grated) Steep in hot water, save after straining can be used for 2-3 batches
1/2 lemon, squeezed