Lemon Ginger Ale

DSC_0029I have always wanted to make a beer with ginger. It’s incredibly distinctive warm and pungent spice is flattering to the palate and compliments most foods that it may be prepared with. Ginger is the rhizomatous root of the plant Zingiber officinale which is a native of south-east Asia. It’s a spice, food and medicine that although once rare is now available to the masses. Ginger posesses digestive system strengthening properties that are unmatched in the herbal world. It also improves blood circulation, strengthens the heart, and clears the throat.

This was a collaborative effort with Michelle of Art-Time-Collective. She appreciates fine beer and was even a little bit wierdo enough to try making some of her own.  Apprentices for things that matter, right? Passing down tradition as it should be done. Lemon juice was another ingredient that we added to for some additional interest.

So here’s what we put in it, how much of it, and what we did with it all.

Ingredients: 3 gallons water, 750 ml amber malt extract, 1 pound brown sugar, 4-5 ounces sliced fresh ginger root, 8 ounces lemon juice, 1/2 tablet irish moss, ale yeast.

Instructions: Bring 1 gallon of water to a boil. Slowly add and stir in malt extract and brown sugar until dissolved. Add all the lemon juice and add half of your ginger slices. Start the timer at 15 minutes. At 10 mins, grind the irish moss tablet and add it to the wort, stirring until dissolved. At 7 and a half minutes, add the rest of the sliced ginger.

Allow to cool to near room temperature after boiling before siphoning into fermenter. Add 2 gallons of water into the wort to make a total of 3 gallons. Pitch yeast and insert airlock.

Updates: This beer did not start fermenting right away and needed to be relocated to a warmer location (directly under the heating vent on the ceiling) which was more suitable. It has now been fermenting for 3-4 days. There is some minor mould growth on the pieces of ginger which have floated to the surface. That’s not all that big of a deal though, as mould will only grow on the surface of the fermenting beer because it is exposed to the air. Therefore all the beer an inch or so beneath the surface is not affected. It’s important to know these things in order to avoid unecessary panicking.

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