Ginger Snap Session Beer
Infuse your brewing experience with the warm, spicy essence of fresh ginger and a hint of brown sugar. This creative ginger snap session beer captures the sweet and spicy notes reminiscent of classic ginger cookies, bringing a cozy flavor profile to your next homebrew. Enjoy this unique blend that offers the perfect balance of sweetness and warmth.
ingredients
- 10 lbs Pale Malt
- 1 lb Munich Malt
- 1 lb Crystal Malt (40L)
- 0.5 lb Brown Sugar
- 4 oz Fresh Ginger (grated)
- 1 oz East Kent Goldings Hops (bittering)
- 1 oz Saaz Hops (aroma)
- 1 packet Ale Yeast
- 1 Whirlfloc tablet (optional for clarity)
- Priming sugar for carbonation
- Water (enough for brewing and topping off)
steps
- 1.
Begin by heating 3 gallons of water to approximately 165°F.
- 2.
Add the crushed grains to a grain bag and steep in the heated water for 30 minutes. Maintain the temperature around 150-155°F.
- 3.
Remove the grain bag and allow it to drain into the kettle. Bring the wort to a boil.
- 4.
Once boiling, add the East Kent Goldings hops. Boil for 60 minutes.
- 5.
At the remaining 15 minutes of the boil, add the grated fresh ginger, brown sugar, and Whirlfloc tablet (if using).
- 6.
After 60 minutes, remove from heat, cool the wort quickly using an immersion chiller.
- 7.
Once cooled, transfer the wort to your sanitized fermenter, topping off with water to reach 5 gallons.
- 8.
Pitch the ale yeast and seal the fermenter with an airlock.
- 9.
Allow fermentation to take place for 1-2 weeks at a stable temperature of 68-72°F.
- 10.
After fermentation, bottle with priming sugar and allow to carbonate for another 1-2 weeks.
- 11.
Chill, pour, and savor your Spicy Ginger Snap Brew!
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