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Ginger Beer 3

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Ginger Beer 3

back to search Back to Search  Style Details 

Beer Style: Spice, Herb, or Vegetable Beer  (21A)
Recipe Type: extract
Yield: 5 US gallons

Spice, Herb, or Vegetable Beer


My long-term taste bud memory says this was brown, bitter, and slightly sweet with a great ginger flavor and tingle at the back of the throat as it went down. It was overcarbonated (7/8 cup of priming sugar is too much!) I wish I could tell you how much ginger I used, but I remember I wished it were more. Go for it! I've found nothing better to drink with Chinese food.


  • 3.3 pounds, Munton & Fison dark plain malt extract
  • 1-1/2 pounds, Munton & Fison plain dark dry extract
  • 1 cup, corn sugar
  • 3/4 pound, crystal malt
  • 1/2 pound, chocolate malt
  • hunk, ginger, grated
  • 2 ounces, Cascade hops (boil)
  • 1 ounce, Fuggles hops (finish)
  • ale yeast

Additional Instructions

Primary Ferment: 3 days

Click to Print Recipe


Add crushed grains to 2 gallons cold water. When mixture begins to boil, remove grains. Boil 1 hour with malt extracts, ginger and Cascade hops. Turn off heat, add Fuggles and steep five minutes. Strain into primary, add water to bring to 5 gallons and ferment 3 days. Rack to secondary. Prime and bottle.