Homebrew Ginger Beer Recipe – A Tingling taste for Summers!

You can treat your friends and family members with this quick and easy preparation of home bre ginger beer. This ginger brew has a strength ranging between 5 to 9% based on environmental factors for brewing.

Step 1: Ingredients And Equipment

White Sugar - 500 grams

Brown Sugar – 500 grams

Fresh Ginger – 200 grams

Lemon - 2

Water – 4 ½ liters

Yeast – 11 grams

The equipment includes a 5 liter carboy, 1 jug, 1 funnel, one siphon, a mixing spoon, a grater, a thermometer, a hydrometer, sterilizing fluid, and capping machine.

Step 2: Preparation

Wash the equipment with warm, soapy water to remove dirt, rinse well. Sterilize the equipment for about 15 minutes. Wash down the surfaces you're going to use to transfer liquids and ingredients. Failure in sterilizing the equipment could spoil the brew. We create the base liquid of the brew. Boil a liter of water in large pan, and the remaining 3 ½ liters in another pan. This forms a sterilized base for the brew. Wash the ginger root and remove the dirt patches and the bad bits. Grate the clean ginger in a bowl with the skin. The skin of the ginger will produce a lot of liquid.

Gradually, add sugar into the 1 liter water and stir well to dissolve. Add grated ginger and cook at simmered heat for about ten to fifteen minutes. Add lemon juice. For more flavor, you can use lemon zest. Stir with a spoon to mix well. Cover the pan with a lid and allow the mixture to cool down. Switch off the heat of the other pan. Keep both the pans aside.

Step 3: Pitching the Yeast

Cool boiled water present in jar by placing it in an ice bath. The water should reach a temperature of 20 degrees. Add a teaspoon of sugar and stir in the yeast. Keep aside, covered loosely with a paper towel or an aluminum foil. Mix all the contents of both pans together. Use a hydrometer to test the gravity of the liquid before adding the yeast. Fill the carboy with all ingredients. Take a funnel and attach it to the carboy. Transfer the liquid. Once the shredded is transferred through funnel, pitch the yeast. Leave a gap of about 5 inches from the top of the carboy. Put the airlock on the carboy. Place the carboy in a cool area of the house. After a period of 4 weeks, siphon the liquid through a mesh filter into a jug. Allow the beer to stand for a few days. Test the strength of the beer using a hydrometer. When you are bottling the beer, remember to leave a gap of about one or two inches from the top to help the beer carbonate. If you are using glass bottles, there is no need to screw the cap on the bottles. After a period of one or two weeks, you will get tasty and fizzy beer.

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