Hi, this is Greg from the KSWbeer.com beer blog.

My brewing partner and I just kegged a pretty decent ginger beer, and we wanted to share our recipe. (The story behind this beer is that we both just married our long-time sweethearts and we decided to go to Jamaica on our honeymoons, where ginger beer enjoys some popularity.)

This is effectively a full-bodied lager, with a ginger taste toward the high end of an average consumer's expectations. Note that, for this recipe, fermenting cold isn't a requirement. Just stick with Nottingham yeast, keep the gravity at 1.048-1.052, and you'll be fine.

Here's a casual write-up of our brewday, with the recipe:

http://www.kswbeer.com/2012/01/homebrew ... -beer.html

I also made a ginger beer but it is an ale. Strong on the ginger and my friends love it. I'll post the recipe when I find it.

did you put the ginger from the boil into the fermenter?

nope we added 1/4 lb at 50min into the boil. Then a fresh 1/4 lb when we reracked 5 days later

the link is down?

Works for me.

What was the finishing gravity? The 159-160° mash temp seems awfully high.

Wayne

if i remember right it was 1.013-1.014