Homebrew experiment: Ginger Tea Beer

This may or may not turn out to be nasty, but I decided it was worth a go. I’ve started production of a batch of Ginger Tea Beer, which is a mix of root ginger, lemons and some strongly brewed tea. I took inspiration from this ginger beer recipe.

There’s a few pictures, so hit the more link to continue reading…First I began by chopping a large piece of root ginger and two lemons. They were then added to a large pan of boiling water and sugar.

Ginger root and lemons boiling
Ginger root and lemons boiling

Meanwhile the brewing bucket was sterilised and some more water boiled. I needed to have 5 gallons of warm water, which takes quite a while to heat up. You can cheat by only boiling 1/3 of the required water and topping up with cold. If the water is too hot it’ll kill the yeast.

Yeast being reactivated in a sugar-water solution
Yeast being reactivated in a sugar-water solution

The yeast I am using is dried and requires activating in warm sugar water. This is left until a thick foam forms on the surface.

Brewing a large amount of strong tea
Brewing a large amount of strong tea

Out of interest, and this is the part which may turn this beer into something awful tasting, I decided to boil up a pan of water and add seven teabags to it. The brew, while strong, smelled like tea should and wasn’t left to stew. Hopefully the final brew will have an interesting tea flavour to it.

The brewing bucket
The brewing bucket

Finally everything was tipped into the brewing bucket, with the yeast mixture added once the temperature had dropped down to a warm temperature (i.e if you can comfortably stick your finger in it, it’s warm enough).

This will now be left for a few weeks to ferment.

The specific gravity of the solution at the start was 1.014 which means this may turn out to be around 3-4% according to this calculator.

Later… Seamonkeys…

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