Toggle sidebar

Prince of Theives Nottingham Ginger Ale II (GF)

  • PATRONS: Did you know we've a chat function for you now? Look to the bottom of the screen, you can chat, set up rooms, talk to each other individually or in groups! Click 'Chat' at the right side of the chat window to open the chat up.
  • Love Gotmead and want to see it grow? Then consider supporting the site and becoming a Patron! If you're logged in, click on your username to the right of the menu to see how as little as $30/year can get you access to the patron areas and the patron Facebook group and to support Gotmead!
  • We now have a Patron-exclusive Facebook group! Patrons my join at The Gotmead Patron Group. You MUST answer the questions, providing your Patron membership, when you request to join so I can verify your Patron membership. If the questions aren't answered, the request will be turned down.
Barrel Char Wood Products
Z

Zem

Got Mead? Patron
GotMead Patron
Sep 14, 2005
1,403
4
38
Well I did it again. Tweaked the recipe a bit and I think I'll learn what I need to really make it killer on the next batch. This time I experimented with Thai ginger which is far spicier, so I reduced my ginger a lot. Also I only had onbe oz of hops, but I made a 2 gallon batch, so I might be short on hops this time through

(makes 2 gal)

~2 1/2 c. Sorghum malt extract (1.055 sg)
1 1/4 lb ginger
1/4 lb Thai ginger
1 oz saaz pellet hops
5 g Nottingham Ale yeast

Boiled ginger and 1/2 oz of hops for 1 hour
mixed in sorghum and 1/2 oz hops at light out

let stand to cool

SG: 1.055

pitch 5 g Nottingham Ale yeast rehydrated (no go-ferm this time)

here goes nottin'

/wolfie
 
yum

Ginger ale might just be my favorite bev (alcohol is overrated). The recipe looks great. I'm maybe 10 batches into ginger ale making but I've been experimenting as well. Do you like the sorghum over honey? I haven't tried saaz in my ales though I’m not opposed. Have you tried the citrus hops, (i.e. Amarillo)? So far I've aroma hopped only. Used many spice additions? So far I've experimented with clove, pepper, orange zest, vanilla and cardamom. If you'd like to swap info feel free to respond (here or privately).
 
hey I didnt see your posting

I personally didnt like the strong saaz aromatic addition, but it's also my personal tastes. Sounds like you know much more about hops than I do, one of the more citrus flavored hops was high in my consideration but I dont really know what to go for or how much to use. Interestingly I've used hops almost exclusively for bittering. I went with the sorghum essentially to make it a "real" beer since I cant drink the fruit of the barley.

I recently made it again pushing 1 lb ginger to the gallon and using warrior hops. This might actually be too bitter but we'll see.

As of yet I've kept it very simple on spices, this last time I did throw in about 2 lb of cooked squash (it was just siting there so I thought what the heck...) I have no idea if or how it will add to the flavor.

This basic recipe is a real hit with many of my friends, as a result I am starting to get a lot of opportunity to experiment with it. I'd love to see what your making and compare notes on methods and so on. Post up a brew log the next time you fire up a batch
 
You must log in or register to reply here.
Barrel Char Wood Products

Viking Brew Vessels - Authentic Drinking Horns

Top Bottom