Vagabond Gingered Ale

⁽¹⁾

Try making your own ginger ale with this simple and easy to follow recipe that's stress free!

90 minutes Prep: 20 minutes Cook: 30 minutes

1 calories per serving view nutrition facts

5 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

3 1/2	pounds	barley malt syrup	plain, dark extract
2 1/2	pounds	barley malt syrup	plain dark dried extract
3/4	pounds	crystal malt
1/2	pound	chocolate malt
2	ounces	cascade hops
1	ounces	willamette hops (finishing)
3	ounces	ginger root	freshly grated, from two to four ounces
1	package	brewer's yeast
3/4	cups	corn sugar

Directions

Add the crushed crystal and chocolate malts to 1 1/2 gallons of cold water and bring to a boil. When boiling has commenced, remove the grains and add the malt extracts. (Do not allow the grains to remain in boiling water, as this will add an "ashy" taste). Dissolve the extracts fully and add the boiling hops and freshly grated ginger root and continue to boil for 60 minutes. Add the finishing hops during the final 1-2 minutes of the boil. Sparge into the fermenter and cold water. Force cool, pitch yeast, and bottle when fermentation is complete.

Reviews

I made this recipe last year and it is bar far the best home brew I have ever tasted. The ginger gives it a unique "snap". (pardon the pun) I coulsd drink it all day!
over 7 years ago

-1

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 2g

Amount per Serving

Calories 1 0% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 0mg	0%
Total Carbohydrate 0.0g	0%
Dietary Fiber 0.0g	0%
Sugars 0.0g
Protein 0.0g	0%

Vitamin A	0%		Vitamin C	0%
Calcium	0%		Iron	0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to chicken jambon

Last Recipes Viewed

Recipe Bite

Summer_Savory

by Laurie

General:Summer Savory is an annual herb, Satureja hotenis, belonging to the mint family. Its dark-green, narrow leaves are dried and crushed. ...

Member Review

$25,000 Chili

I tweeked this recipe a bit. If you use chorizo instead of the pork, cook the meat in olive oil, drain the meat, add some sliced serrano peppers, use habenero sauce for the hot sauce, and use a can of tomatoes with habeneros, and leave out the beer. It is very good.

Reviewed by mockfanatik